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Greek Lamb Meatballs

Greek Lamb Meatballs with Lemon Broth and Rainbow Chard

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Meatballs are one of our favorite things to customize—we love switching up the varieties of meat, herbs, and spices, always with awesomely delicious results. Here, we’re taking flavor cues from Greek cuisine, seasoning lamb and beef with a Mediterranean spice mix and some diced onion. The meatballs are served in a lemony broth with roasted carrots, Swiss chard, and peas. A sprinkling of dill as a garnish completes this hearty, aromatic meal. 

  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 600
  • Protein 38g
  • Total Carb 32g
  • Total Fat 36g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • dill
    • 1/4 ounce
    • dill
  • ground beef and lamb
    • 10 ounces
    • ground beef and lamb
  • chicken stock
    • 16 ounces
    • chicken stock
  • lemons
    • 2
    • lemons
  • cornstarch
    • 1 tablespoon
    • cornstarch
  • yellow onion
    • 1
    • yellow onion
  • Mediterranean spice mix
    • 1 tablespoon
    • Mediterranean spice mix
  • peas
    • 1/4 cup
    • peas
  • carrots
    • 8 ounces
    • carrots
  • rainbow Swiss chard
    • 5 ounces
    • rainbow Swiss chard

What You’ll Need

  • olive oil
  • kosher salt
  • eggs
  • black pepper
  • aluminum foil
  • 2 baking sheets
  • 8" medium pot

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    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.

  2. Form meatballs

    Form meatballs

    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.

  3. Roast meatballs and carrots

    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.

  4. Prepare broth and slurry

    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.

  5. Finish lemon broth

    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. 

  6. Plate Greek lamb meatballs

    Plate Greek lamb meatballs

    Divide lemon broth between serving bowls. Top with Greek lamb meatballs, garnish with dill, and dig in!

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