Meatballs baked for a few minutes in a hot oven, then simmered for about half an hour in a pan of tomatoes, red peppers and thyme, with chickpeas and lemon cubes, covered with green onion.
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Chop the red peppers and the scallions, and dice the lemon.
KnifeCutting board
3
Mix the ground meat with the salt and black pepper until evenly combined.
4
With wet hands, shape patties the size of golf ball.
💡Wet hands don't stick to the mixture, and the patties come out smooth and even.
To assemble
5
Arrange the meatballs on a baking sheet and bake for 4 minutes.
OvenBaking sheet
6
Heat the oil in a pan, and when the oil is hot add the tomatoes, thyme and red peppers.
StoveFrying pan
7
Bring to a boil and add the chickpeas and lemon.
Stove
8
Add the meatballs to the stew, cover with the scallions and cook for about half an hour.
Stove
717calories
33 gprotein
30 gcarbs
46 gfat
● protein 20%● carbs 18%● fat 62%
Per serving (444 g), of 4 servings
For the Meatball mix · To assemble ·
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Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Baking sheet· Also works: Baking pan (None) · Disposable pan (None)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
By the steps, as the recipe is built now: another version or addition can change the list.
