Beef Meatballs with Tomato Sauce and Chickpeas

6 SERVINGS

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INGREDIENTS

120 g canned chickpeas
1 egg size M
30 g fresh parsley (or 2 teaspoons dried)
20 g fresh basil (or 2 teaspoons dried)
60 g Parmesan (finely grated)
400 g ground beef
20 g whole grain spelt flour (or finely ground oats)
2 tablespoons olive oil
1 large yellow onion (diced)
4 cloves garlic (finely crushed)
Chopped tomatoes from 2 cans (2× 400 g)
200 ml water
1 tablespoon white wine vinegar
Salt
Pepper

SIDE DISH

Rice
Spaghetti

INSTRUCTIONS

1
Place the chickpeas, egg, parsley, basil, Parmesan, salt, and pepper in a food processor. Blend everything, add the meat and flour, and mix. Shape the finished mixture into small balls.
2
Then, heat oil in a larger pot and sauté the meatballs over low heat until golden brown (about 4–5 minutes). Remove the meatballs from the pot, place them on a plate, and sauté the onion and garlic in the same oil (3–4 minutes over low heat). Then add the tomatoes, water, and vinegar and cook for 10 minutes over low heat. Finally, add the meatballs and cook for another 15–20 minutes until the meatballs are done.

Tip

If you don't know what to do with the remaining chickpeas from the can, you can add them to the sauce 10 minutes before the end of cooking.

Jíme zdravě

Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips for quick and healthy cooking. The author of the photograph is Marie Bartošová.