Ready in 30 minutes | 15 meatballs
Want to impress your friends with a delicious and authentic appetizer? These chickpea meatballs are quick and easy to make and will make a great impression. Don't forget to serve them with our Thai sweet and sour sauce. Every bite is guaranteed to be a pleasure!
Ingredients
- 480g canned chickpeas
- 4 tablespoons of parmesan
- 3 tablespoons of breadcrumbs
- 2 medium fresh eggs
- 1 bunch of fresh parsley
- 1 sprig of rosemary
- to taste Arnaboldi sweet and sour sauce
- salt and pepper to taste
- qb oil
Preparation
First, drain the chickpeas and place them in a large blender, add the parsley and rosemary, and blend until you obtain a grainy paste.
Pour the blended chickpeas into a bowl and add the parmesan cheese, breadcrumbs, salt, and beaten eggs. Season with salt and pepper. Mix well until the mixture is smooth and slightly moist.
Shape the meatballs into the desired size using the palms of your hands and place them on a baking sheet lined with parchment paper. Drizzle a little oil on top and bake in a preheated oven at 200°C (400°F). Bake for about 20-25 minutes, remembering to flip them halfway through.
Accompany the steaming meatballs with a generous dose of Arnaboldi sweet and sour sauce .
By "Mary in pasta"
My name is Marika, and I've been passionate about cooking since I was a little girl. A few years ago, I became interested in vegan cuisine; I love experimenting with new recipes and constantly challenging myself. I care about sustainability and recycling, and I'm constantly trying to be more mindful and aware.
In the kitchen, I'm accompanied by my two trusty helpers, or rather, two red, furry, purring observers. I believe in kindness and good deeds.
On my Instagram profile @mary_in_pasta I tell emotions through food!
