Recipes
Date posted: 20/06/2018
Ingredients
| Napolina light in colour spray olive oil | lightly spray |
| Carton Napolina passata with basil | 390g |
| Cloves of garlic, finely chopped | 2 |
| Red onion, finely chopped | 1 |
| Grated zest of lemon | 1 |
| Napolina chickpeas can, drained | 400g |
| Fresh breadcrumbs | 100g |
| Large egg, beaten | 1 |
| Basil leaves, finely chopped | a handful |
| Everyday Favourites oregano | 1 tsp |
| Salt and black pepper | to taste |
Method
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- Preheat the oven to 200°C.
- In a large bowl, mash 400g chickpeas.
- Chop one clove of garlic and handful basil leaves and add to the bowl. Add a teaspoon of oregano, grated zest of 1 lemon, 100g breadcrumbs, 1 egg, salt and pepper to season and mix well until fully combined.
- Shape the mixture into balls the size and shape of golf balls. Lightly spray a baking tray with the light in colour olive oil, and add the balls. Cook for 15 minutes, turning over halfway through.
- Meanwhile, heat some olive oil in a pan and lightly fry a chopped onion and another clove of chopped garlic until softened. Pour in 390g passata with basil, season, and simmer for 10 minutes.
- Serve the vegetarian meatballs immediately as Cicchetti (small dishes) by splitting the balls across 4 small bowls, pouring some tomato sauce over each. Add a basil leaf to serve.