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Lamb Meatballs with Lemon Broth and Chard

These meatballs are mixed of varieties of meat with herbs and spices, with baked light in texture with a lemon sauce.
Total Time40 minutes
Course: Main Course
Cuisine: Greece
Keyword: Beef, Lamb
Servings: 2
Calories: 600kcal

Ingredients

  • 5 oz swiss chard
  • 1 yellow onion
  • 1 tbsp cornstarch
  • 8 oz carrots
  • 1 tbsp Mediterranean spice mix
  • 1/4 cup peas
  • 1/4 dill dill
  • 10 oz ground beef and lamb
  • 16 oz chicken stock
  • 2 lemons
  • ½ tsp kosher salt
  • black pepper
  • 1 tbsp olive oil
  • 1 egg

Instructions

  • Preheat oven to 450° F. prepare a baking dish with baking sheet at the bottom.
  • On a large cutting board slice the chard into length pieces and keep separated the leaves and stems. Cut the carrots into slices.
  • Chop the onion into small pieces and chop the dill.
  • Halve lemons. P. Line a baking sheet with aluminum foil.
  • In a large bowl, mix well ¼ cup onion, 1 egg, spice mix, season with ½ tsp salt, and pepper.
  • Add the beef and lamb to the bowl and mix well with your hands. Form the mixture into 2-inch in diameter meatballs and place on the baking dish.
  • Prepare a second baking dish with baking sheet, where you put the chard stems and carrots, sprinkle with 1 tbsp olive oil, and season with ¼ tsp salt, and pepper.
  • Place both baking dish in the oven and bake for until the meatballs are golden brown and carrots are tender.
  • Over medium-high heat place a pot with 2 tsp oil with the rest of the onion and saute until translucent.
  • Increase the heat and add 1 cup water with the chicken stock and reduce it after it starts boiling.
  • In a large bowl, dissolve juice of 1½ lemons with cornstarch and slowly pour the lemon-cornstarch into pot.
  • Mix the the roasted carrots, chard stems with peas, chard leaves, and season with salt and pepper.
  • Add the Greek lamb meatballs, sprinkle some freshly chopped dill and serve.