‘Meatballs’ in Italian tomato sauce
Hearty, plant-based meatballs made with chickpeas and beans, simmered in a rich tomato sauce with herbs. Flavorful, comforting, and easy to make!
Ingredients
- MEATBALLS:
- 1.0 cups cooked chickpeas
- .5 onion
- 1.0 finely chopped
- .75 borlotti beans (or cannellini beans) dried
- 4.0 tbsp. breadcrumbs
- 2.0 tbsp. extra virgin olive oil
- 1.0 tbsp. parsley, chopped
- 1.0 tbsp. soy sauce
- .5 tsp. salt
- 1.0 garlic clove
- SAUCE:
- 1.0 pinch of black pepper
- 3.0 cups tomato sauce
- 2.0 tbsp. extra virgin olive oil
- 1.0 fresh basil fresh basil
- .5 tsp. salt
- .5 tsp. oregano
Preparation
- Pour coarsely chopped onion, chickpeas, and beans into a blender. Add salt, parsley, garlic, soy sauce, pepper, and oil. Blend everything together, stopping before the mixture becomes too smooth.
- Add the breadcrumbs and mix well. The consistency should not be too soft or too dry, making it simple to form into balls.
- Heat a little oil in a non-stick pan and add the legume meatballs, browning them for a few minutes.
- Add the tomato sauce, salt, and oregano. Close the lid and cook the legume meatballs for 20 minutes, turning them regularly.
- Sprinkle with chopped basil and enjoy your meatballs!
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