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6 thick (about 650g) gluten-free lamb sausages
1 tbsp olive oil
1 red onion, coarsely chopped
3 garlic cloves, crushed
425g can chickpeas, rinsed, drained
110g tub mixed gourmet olives
2 x 400g cans cherry tomatoes
1 tsp balsamic vinegar
60g packet baby kale
-Squeeze meat from sausage casing, and roll into 3 large meatballs per sausage. Heat the oil in a large flameproof casserole dish over medium-high heat. Cook meatballs, turning, for 6 minutes until browned.
-Add the onion and garlic . Cook, stirring, for 2 minutes or until softened. Add the chickpeas and olives . Cook, stirring, for 2 minutes. Add tomato and vinegar . Reduce heat to medium.
-Simmer, covered, for 10 minutes or until meatballs are cooked through. Season. Reserving several kale leaves, add remaining kale to the dish. Simmer, covered, for 1-2 minutes or until just wilted. Top with reserved kale leaves to serve.
These cheat's meatballs are simple, easy and a comforting weeknight dinner!
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