Lamb Meatball Casserole

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Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 918kcal

Ingredients

Cucumber Water

  • 24 oz Water cold
  • 1 Cucumber sliced

Casserole

  • 8 oz Lamb sausage sub ground lamb
  • 1 tbsp Extra-virgin olive oil
  • 1 Red onion coarsely chopped
  • 3 cloves Garlic crushed
  • 12 oz Chickpeas rinsed and drained
  • ½ cup Assorted olives pitted
  • 2 cups Canned diced tomato
  • 1 cup Grape tomatoes
  • 1 tsp Balsamic vinegar
  • 2 cups Kale
  • 2 Pita bread
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • Mix the water and cucumber. Refrigerate until service.
  • Squeeze meat from sausage casing, and roll into small meatballs, about golf ball-sized. Heat the oil in an oven safe saute pan over medium-high heat. Cook meatballs, turning, until browned all over.
  • Add the onion and garlic. Cook, stirring, for 2 minutes or until softened. Add the chickpeas and olives. Cook, stirring, for 2 minutes. Add tomatoes and vinegar. Reduce heat to medium.
  • Simmer, covered, for 10 minutes or until meatballs are cooked through. Season. Stir in the kale. Simmer, covered, for 1-2 minutes or until just wilted.
  • Heat a nonstick pan on medium heat. Warm the pita on both sides. Cut into wedges.
  • Serve the casserole with pita and cucumber water.

Nutrition

Calories: 918kcal | Carbohydrates: 102g | Protein: 51g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 173mg | Sodium: 2203mg | Potassium: 708mg | Fiber: 5g | Sugar: 33g | Vitamin A: 1016IU | Vitamin C: 11mg | Calcium: 462mg | Iron: 4mg

Lamb Meatball Casserole

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 20 minutes
Cook Time 30 minutes
Servings 2
Calories 918 kcal

Ingredients
 
 

Cucumber Water

  • 24 oz Water cold
  • 1 Cucumber sliced

Casserole

  • 8 oz Lamb sausage sub ground lamb
  • 1 tbsp Extra-virgin olive oil
  • 1 Red onion coarsely chopped
  • 3 cloves Garlic crushed
  • 12 oz Chickpeas rinsed and drained
  • ½ cup Assorted olives pitted
  • 2 cups Canned diced tomato
  • 1 cup Grape tomatoes
  • 1 tsp Balsamic vinegar
  • 2 cups Kale
  • 2 Pita bread

Instructions
 

  • Prep the ingredients per the instructions above.
  • Mix the water and cucumber. Refrigerate until service.
  • Squeeze meat from sausage casing, and roll into small meatballs, about golf ball-sized. Heat the oil in an oven safe saute pan over medium-high heat. Cook meatballs, turning, until browned all over.
  • Add the onion and garlic. Cook, stirring, for 2 minutes or until softened. Add the chickpeas and olives. Cook, stirring, for 2 minutes. Add tomatoes and vinegar. Reduce heat to medium.
  • Simmer, covered, for 10 minutes or until meatballs are cooked through. Season. Stir in the kale. Simmer, covered, for 1-2 minutes or until just wilted.
  • Heat a nonstick pan on medium heat. Warm the pita on both sides. Cut into wedges.
  • Serve the casserole with pita and cucumber water.

Nutrition

Calories: 918kcalCarbohydrates: 102gProtein: 51gFat: 34gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 173mgSodium: 2203mgPotassium: 708mgFiber: 5gSugar: 33gVitamin A: 1016IUVitamin C: 11mgCalcium: 462mgIron: 4mg
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