Source: Parents Magazine

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Recipe Summary test

prep:
20 mins
total:
40 mins
Servings:
4
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Middle Eastern Meatballs

Ingredients

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Directions

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  • Preheat oven to 450°F. Brush a 2-quart baking dish with 1 teaspoon olive oil. In a medium bowl combine lamb, egg, panko, cumin, and 1/4 teaspoon salt. Form into 12 meatballs and place in the baking dish. Bake for 20 minutes or until meatballs reach an internal temperature of 160°F.

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  • In a large bowl combine the arugula, chickpeas, lemon juice, 2 teaspoons olive oil, 1/4 teaspoon salt and pepper to taste. Toss to coat. Serve with the meatballs.

Nutrition Facts (Middle Eastern Meatballs)

366 calories; total fat 19g; saturated fat 7g; polyunsaturated fat 2g; monounsaturated fat 9g; cholesterol 102mg; sodium 567mg; potassium 639mg; carbohydrates 25g; fiber 6g; sugar 4g; protein 24g; trans fatty acid 1g; vitamin a 572IU; vitamin c 8mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 5mg; vitamin b6 0mg; folate 246mcg; vitamin b12 2mcg; calcium 91mg; iron 4mg.

Weekend-Prepped Chickpeas

Ingredients

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Directions

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  • In a slow cooker combine water, chickpeas and salt. Cook for 5 to 6 hours on high heat or until tender. Refrigerate in cooking liquid.

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