Lamb meatballs have a gamey richness that regular beef meatballs lack. The slightly sweet beer stock only enhances this richness. I added some grated raw carrot to the meatballs for some crunchiness.
Mix the ground meat, grated carrot, salt, spices, dill, flour, and one of the eggs in a bowl. Work the ingredients together until well mixed. Form small meatballs..
Lightly beat the remaining egg in a small bowl. Dip each meatball in egg until coated. Roll in breadcrumbs until coated. Heat the butter in a large pot over medium high heat until melted and foamy, but not brown. Brown the meatballs for 3-5 minutes until golden.
Remove the meatballs from the pot. Add yellow onion and sauté for 2 minutes. Add beer, stock, star anise, and the rest of the vegetables. Let simmer for about 15 minutes until the vegetables are tender.
Return the meatballs to the pot and let simmer for 2-4 minutes until cooked through.