Meatballs with tomato sauce and chickpeas
55 min
Under an hour
Kifli Kukták
Preparation method
Ingredients overview
- 400 g minced beef
- 120 g canned chickpeas
- 1 egg
- 60 g Parmesan cheese
- 20 g fine spelt flour
- 800 g canned chopped tomatoes
- 1 red onion
- 4 cloves garlic
- 200 ml water
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 30 g fresh parsley
- 20 g fresh basil
- 1 pinch salt
- 1 pinch black pepper
- rice
- spaghetti
Place the chickpeas, egg, parsley, basil, Parmesan, salt, and pepper in a food processor. Blend everything, then add the meat and flour and mix thoroughly. Form smaller balls from the prepared mixture.
Heat the oil in a large pot and fry the meatballs over medium heat until golden brown (approx. 4–5 minutes). Then remove the balls from the pot, place them on a plate, and in the same oil, sauté the diced onion and crushed garlic until translucent (3–4 minutes over medium heat).
Add the tomatoes, water, and vinegar, then cook for 10 minutes over medium heat. Finally, return the meatballs to the sauce and cook for another 15–20 minutes until the balls are fully cooked through. Serve with cooked rice or spaghetti.
Chef's tip
If you don't know what to do with leftover chickpeas, you can add them to the sauce 10 minutes before the end of cooking.
Ingredients
Nutritional values
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