Spiced Lamb Meatball and Swiss Chard Stew

lamb-meatball-chard-stew
Photo by Roland Bello
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  • Serves 6
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    Nutritional Information

    Per Serving

    • Calories 365 calories
    • Fat 19 g
    • Sat Fat 6 g
    • Cholesterol 131 mg
    • Sodium 630 mg
    • Protein 25 g
    • Carbohydrate 25 g
    • Sugar 3 g
    • Fiber 3 g
    • Iron 3 mg
    • Calcium 104 mg

Combine the eggs, garlic, bread crumbs, paprika, cumin, 1¼ teaspoons salt, and ¼ teaspoon pepper in a medium bowl. Add the lamb and gently mix with your hands until just combined. Form the mixture into 18 meatballs (about 2 tablespoons each).

Heat the oil in a large pot or Dutch oven over medium-high heat. Cook the meatballs, turning occasionally, until browned all over, 4 to 6 minutes. (They do not need to be cooked through.) Transfer to a plate; reserve the pot.

Add the chard stems to the reserved pot. Cook, stirring, until crisp-tender, 2 to 3 minutes. Add the chicken broth and meatballs and bring to a boil. Reduce heat and simmer until the meatballs are cooked through, 10 to 12 minutes. Add the orzo and simmer until tender, 8 to 11 minutes.

Ingredients

  1. Check 2 large eggs, lightly beaten
  2. Check 2 cloves garlic, finely chopped
  3. Check 3/4 cup panko bread crumbs
  4. Check 1 teaspoon sweet paprika
  5. Check 3/4 teaspoon cumin seeds, crushed
  6. Check kosher salt and black pepper
  7. Check 1 pound ground lamb
  8. Check 2 tablespoons olive oil
  9. Check 1 large bunch Swiss chard (about 11 ounces total), stems chopped and leaves sliced, separated
  10. Check 6 cups low-sodium chicken broth
  11. Check 1/2 cup orzo or another small pasta
  12. Check plain yogurt, for serving (optional)

Directions

  1. Combine the eggs, garlic, bread crumbs, paprika, cumin, 1¼ teaspoons salt, and ¼ teaspoon pepper in a medium bowl. Add the lamb and gently mix with your hands until just combined. Form the mixture into 18 meatballs (about 2 tablespoons each).
  2. Heat the oil in a large pot or Dutch oven over medium-high heat. Cook the meatballs, turning occasionally, until browned all over, 4 to 6 minutes. (They do not need to be cooked through.) Transfer to a plate; reserve the pot.
  3. Add the chard stems to the reserved pot. Cook, stirring, until crisp-tender, 2 to 3 minutes. Add the chicken broth and meatballs and bring to a boil. Reduce heat and simmer until the meatballs are cooked through, 10 to 12 minutes. Add the orzo and simmer until tender, 8 to 11 minutes.
  4. Just before serving, fold in the chard leaves. Serve warm topped with the yogurt, if desired.