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🍽️ Spiced Lamb Meatballs with Chickpeas

559 kcal · 30 min · 4 servings

Ingredients

• 300 g lean lamb mince
• 1 egg
• 2 tbsp low-fat quark
• 2 tbsp breadcrumbs
• salt
• pepper
• 1 bunch spring onions
• 1 small lemon
• 240 g chickpeas (can; drained weight)
• 1 tbsp olive oil
• 0.5 tsp cumin
• 400 g canned tomatoes

Instructions

1. 1. Put the minced meat, egg, quark, and breadcrumbs into a bowl.
2. 2. Season the mixture with salt and pepper.
3. 3. Mix all ingredients by hand until well combined.
4. 4. Lightly wet your hands with water.
5. 5. Shape the mixture into small, even-sized balls.
6. 6. Place the finished meatballs on a plate.
7. 7. Thoroughly wash the spring onions.
8. 8. Slice the spring onions into thin rings.
9. 9. Cut the lemon in half.
10. 10. Squeeze the juice from the lemon.
11. 11. Put the chickpeas into a sieve.
12. 12. Rinse the chickpeas under running water.
13. 13. Let the chickpeas drain well.
14. 14. Heat the oil in a large pan.
15. 15. Place the meatballs into the hot pan.
16. 16. Fry the balls over medium to high heat.
17. 17. Turn the meatballs regularly.
18. 18. Cook until they are golden brown all over.
19. 19. Sprinkle cumin over the meatballs.
20. 20. Take the tomatoes out of the can.
21. 21. Chop the tomatoes roughly with a knife.
22. 22. Add the chopped tomatoes along with their juice to the pan.
23. 23. Add the sliced spring onions to the pan.
24. 24. Add the drained chickpeas to the pan.
25. 25. Bring the mixture to a boil.
26. 26. Reduce the heat to medium.
27. 27. Let the ragout simmer for 12 minutes.
28. 28. Turn the meatballs twice while cooking.
29. 29. Season the dish with salt.
30. 30. Season the dish with pepper.
31. 31. Add the fresh lemon juice.
32. 32. Serve the ragout warm.

Nutrition per serving

• kcal: 559
• Protein: 41 g · Fett/Fat: 27 g · Carbs: 35 g