Lamb Meatball Stew
Lamb Meatball Stew - A tasty Middle Eastern dish that's quick to prepare
Healthy, because
Even smarter
Nutritional values
In addition to B vitamins, which are essential for our energy metabolism and nerve functions, minced lamb and chickpeas provide plenty of zinc. This trace element strengthens the immune system.
If you can't find lambchops, simply replace it with minced beef.
(Percentage of daily recommendation)
| Calorie | 559 cal. | (27 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 17 μg | (28 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 18.2 mg | (152 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 15.6 μg | (35 %) | ||
| Vitamin B₁₂ | 4.7 μg | (157 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 906 mg | (23 %) | ||
| Calcium | 228 mg | (23 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 6.6 mg | (44 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 8.7 mg | (109 %) | ||
| Saturated fatty acids | 9.3 g | |||
| Uric acid | 330 mg | |||
| Cholesterol | 212 mg | |||
| Complete sugar | 18 g |
Ingredients
- Ingredients
- 12 ozs lean Ground lamb
- 1 egg
- 2 Tbsps Sour cream
- 2 Tbsps breadcrumbs
- salt
- peppers
- 1 bunch scallions
- 1 small lemon
- 8 ozs chickpeas (canned, drained)
- 1 Tbsp olive oil
- ½ tsp Cumin
- 14 ozs Canned tomatoes
Kitchen utensils
Preparation steps
Combine lamb, egg, sour cream and breadcrumbs in a bowl. Season with salt and pepper and mix well.
With moistened hands, form mixture into small balls and place on a plate.
Rinse the scallions, pat dry and finely chop. Squeeze juice from lemon.
Drain chickpeas in a sieve,, rinse well and drain.
Heat the oil in a pan over medium-high heat and fry the meatballs, stirring occasionally, until golden brown.
Sprinkle cumin seeds over meatballs. Coarsely chop tomatoes and then add to the pan along with the juice.
Add scallions and chickpeas to pan and bring to a boil. Cook over medium heat until meatballs are cooked through, turning them 2 times, about 12 minutes. Season with salt, pepper, and lemon juice and serve.
