Chickpea and Sun-Dried Tomato Meatballs
Original Recipe by Taylor Celentano
Ingredients
- For the "Meatballs":
2 tablespoons of olive oil
1 egg
5-7 cloves of garlic (minced)
1/3 cup gluten-free breadcrumbs
1/3 cup fresh chopped basil
1/3 cup chopped sun-dried tomatoes (dry, not in oil)
1/3 cup freshly grated Parmesan cheese
Salt and pepper for taste
1 tablespoon dried oregano
1/2 teaspoon red chili flakes (optional)
1 15 ounce can of chickpeas
- For the Coating:
2 tablespoons freshly grated Parmesan cheese
3-4 tablespoons gluten-free breadcrumbs
- For the Pasta:
1/2 lb spaghetti
4-5 cloves garlic (minced)
1/4 cup fresh chopped basil
1/4 cup chopped sun dried tomatoes
Salt and pepper for taste
1/2 teaspoon oregano
1/2 teaspoon dried parsley
1/4 teaspoon red chili flakes (optional)
Directions
- Preheat oven to 375 degrees.
- Heat a sauté pan with 1 tablespoon of olive oil, and sauté your minced garlic for 2-3 minutes. Remove from heat, and add to a large mixing bowl.
- Add your chickpeas and 1 tablespoon of olive oil to your blender. Pulse until pretty blended (a few chunks is OK).
- Add your egg, blended chickpeas, sun-dried tomatoes, breadcrumbs, cheese, basil, and spices to your large mixing bowl with your garlic. Mix well with your hands.
- In a small bowl, mix together your breadcrumbs and cheese for your coating.
- Spoon about 1 tablespoon of "meatball" mixture, and roll in your palm into a ball. Roll in coating mixture, and repeat with all meatballs.
- Heat your sauté pan to medium-high with another tablespoon of olive oil, and when pan is heated, place about 6-7 meatballs (so you'll have to do two batches).
- Brown the meatballs on each side for 1-2 minutes, then place on a parchment-paper-lined baking sheet.
- Bake for 15 minutes.
- During this time, you can prep your pasta. I made a simple garlic and basil pasta. Boil a large pot with salted water, and cook your spaghetti for 7-10 minutes.
- In your sauté pan, heat up 1/3 cup of olive oil, add in your minced garlic, spices, and sun-dried tomatoes, and cook for 3-5 minutes until garlic is golden and fragrant.
- Strain your pasta, and add directly into your pan, tossing with olive oil, garlic, and spices. Sprinkle in your fresh basil and toss again.
- Plate pasta and then a few meatballs on top, sprinkle some fresh Parmesan cheese, and enjoy!
Information
- Category
- Pasta, Main Dishes
- Cuisine
- Italian
- Yield
- 12-14 Small Meatballs
- Total Time
- 14 minutes, 59 seconds