Greek Lamb Meatballs with Lemon Broth and Rainbow Chard
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Ingredients & Equipment
What we send
- 5 ouncesrainbow Swiss chard
- 8 ouncescarrots
- 1/4 ouncedill
- 1yellow onion
- 1 tablespoonMediterranean spice mix
- 10 ouncesground beef and lamb
- 16 ounceschicken stock
- 1 tablespooncornstarch
- 1/4 cuppeas
What You’ll Need
- olive oil
- kosher salt
- black pepper
- aluminum foil
- 2 baking sheets
- 8" medium pot
Preheat oven to 450°F. Rinse all produce. Stack chard and thinly slice crosswise, keeping stems and leaves separate. Cut carrots crosswise on a diagonal into ½-inch slices. Roughly chop dill leaves, discarding stems. Halve lemons. Peel onion and cut into small dice. Line a baking sheet with aluminum foil.
In a large bowl, combine spice mix, ¼ cup onion, 1 egg, ½ teaspoon salt, and pepper as desired. Pat beef and lamb dry with paper towel and add to bowl with aromatics. Using your hands, mix well, then form into 10 equal balls, about 1 inch thick. Arrange meatballs on prepared baking sheet, spacing apart as much as possible.
Roast meatballs and carrots
On a separate baking sheet, toss carrots and chard stems with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Transfer both baking sheets to oven and roast until carrots are tender and meatballs are golden brown and cooked through, 9-12 minutes.
Prepare broth and slurry
While meatballs cook, heat 2 teaspoons olive oil in a medium pot over medium-high heat. When oil is shimmering, add remaining onion and cook until softened, 3-4 minutes. Add chicken stock and 1 cup water and bring to a boil over high heat. Meanwhile, in a large bowl, whisk together cornstarch and juice of 1½ lemons until dissolved. Save remaining lemon to brighten a glass of water.
Finish lemon broth
Once broth is boiling, reduce heat to medium high, then gradually pour lemon-cornstarch slurry into pot, whisking continuously (be careful to avoid splattering!). Continue whisking until thickened, 1 minute more, then immediately remove pot from heat. Stir in peas, chard leaves, and roasted carrots and chard stems. Season with ¾ teaspoon salt and pepper as desired.
Plate Greek lamb meatballs
Divide lemon broth between serving bowls. Top with Greek lamb meatballs, garnish with dill, and dig in!