Swiss Chard Meatballs in Lemon Sauce

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Lemon is a popular flavor in our home.  We often make salad dressings with lemon juice.  We make lemon chicken, quinoa with lemon, squeeze it over fish, schnitzel, artichokes, and even in this tangy sumac turkey recipe

My kids were a little skeptical when I told them I was making meatballs in a lemon sauce.  “Not tomato sauce?” one of my sons asked.

Luckily, my sons were willing to try something new.  And they loved meatballs in lemon sauce.  I was a bit worried they’d voice a complaint about the Swiss chard, but the only comment I got was “yummy.”

(3 votes, average: 4.33 out of 5)
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Swiss Chard Meatballs in Lemon Sauce

Ingredients

  • 1 lb. ground beef
  • 1 lb. ground chicken meat
  • 1 bunch of Swiss chard
  • 1 medium onion, chopped
  • ½ cup almond flour
  • 1 large egg, beaten
  • 1 teaspoon salt
  • 1 teaspoon coarsely ground pepper
  • 1 cup lemon juice
  • ¼ cup + 2 tablespoons olive oil

Instructions

  1. Remove the stems from the Swiss chard, chop them and put aside. Chop the green leaves. Sauté half of the chopped onion in a large saucepan for 3 minutes until onion begins to look translucent. Add the chopped Swiss chard leaves and sauté for an additional 3 minutes, remove from heat and let cool.
  2. Combine the egg, almond flour, salt and pepper in a large bowl. Add in the chicken, beef and sautéed Swiss chard. Make sure the mixture is well combined.
  3. Make 24-26 meatballs. Heat the remaining olive oil in the saucepan and fry the meatballs, flattening slightly. Fry until each side is lightly browned, approximately 3 minutes. The meatballs should not be cooked through since they will continue to cook in the sauce.
  4. After the meatballs have all been fried (I do this in two to three rounds), add the onions and chard stems to the pan and fry for approximately 5 minutes, stirring. Add the lemon juice and place the meatballs tightly in the pan. Add water so the meatballs are almost covered. Cover the pan and cook the meatballs in the sauce for 30 minutes.
  5. Serve warm over quinoa or brown rice.

Yield: 4-6

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Anna

These meatballs sound so good! I will try them in the Greek avgolemono, egg lemon, sauce. 

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