Sausage and Chickpea Meatballs with Yogurt Sauce
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 462
- Total Fat
- 19
- Saturated Fat
- 5
- Carbohydrates
- 46
- Dietary Fiber
- 11
- Sugar
- 9
- Protein
- 28
- Cholesterol
- 57
- Sodium
- 965
- Total: 40 min
- Inactive: 40 min
Ingredients
9 ounces turkey sausage
2 tablespoons extra-virgin olive oil
15-ounce can chickpeas, rinsed and drained
1/2 a medium onion, chopped, 2/3 cup
2 garlic cloves, finely chopped
1 teaspoon cumin
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Kosher salt and finely ground black pepper
1 cup Greek-style yogurt
2 tablespoons lime juice
2 romaine hearts, chopped
Hot sauce
Directions
- Preheat the oven to 400 degrees F.
- Pulse the chick peas, onion, garlic, cumin, 1 teaspoon salt, and 1/2 teaspoon pepper in a food processor until finely chopped. Sprinkle with the flour, baking powder, then pulse until just combined. Transfer to a medium mixing bowl and add the sausage, stirring together with your hands. Cover and move to the refrigerator to chill for 30 minutes.
- Once chilled, divide the mixture into tablespoons, rolling into 1-inch sized balls with wet hands. Heat the olive oil in a large pan over medium heat. In two batches, add the balls and cook until lightly browned, about a minute and a half per side. Transfer to a baking sheet and bake in the oven until cooked through, about 10 minutes.
- Whisk together the yogurt, lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Divide the lettuce between 4 serving plates, then drizzle with some of yogurt sauce. Divide the balls between plates and serve with hot sauce.