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INGREDIENTS
- 120 g chickpeas from a can
- 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 wholemeal spelt plain flour (or finely ground oat flakes)
- 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
- 1Place chickpeas, egg, parsley, basil, Parmesan, salt, and pepper into a food processor. Blend everything, then add meat and flour and mix. Form smaller balls from the finished mixture.
- 2Next, heat oil in a large pot and sauté the meatballs in it over medium heat until golden brown (approx. 4–5 minutes). Then remove the meatballs from the pot, place them on a plate, and sauté onion and garlic together in the same oil (3–4 minutes over medium heat). Subsequently, add tomatoes, water, and vinegar and cook for 10 minutes over medium 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.
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The author of the photograph is Barbora Lundgren.