Go Back
–+ servings
Print

Lamb Meatball Casserole

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