Date posted: 20/06/2018

Vegetarian chickpea meatballs

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    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


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    1. Preheat the oven to 200°C.
    2. In a large bowl, mash 400g chickpeas.
    3. 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.
    4. 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.
    5. 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.
    6. 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.
    Alternatively serve with Napolina spaghetti and eat as a main meal.
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