Meatballs and Chickpeas in Tomato Sauce

Main Dishes | European cuisine

⏳ Time

1 hour 10 minutes + 12 hours

🥕 Ingredients

🍽️ Servings

Description

Meatballs and Chickpeas in Tomato Sauce

Ingredients

Lean Beef - 10.6 oz
Wheat Flour - 1 tablespoon
Chicken Egg - 1 piece
Herbes de Provence - 2 teaspoons
Onion - ½ piece
Garlic - 1 clove
Fresh basil leaves - 1 teaspoon
Canned Tomatoes (Pelati) - 1 can
Vegetable Oil - 3 tablespoons
Salt - to taste
Paprika - to taste
Chickpea - 5.3 oz

Step by Step guide

Step 1

Soak the chickpeas overnight (10-12 hours) in cold water (the water should be 4-5 times more than the chickpeas). Drain the water and rinse. Place in salted water and boil for about an hour until the chickpeas soften (you can prepare the meatballs and sauce during this time). Drain the water and keep in the pot covered while waiting for the tomato sauce.

Step 2

Prepare the meatballs: mix the ground beef, spices, salt, flour, and egg by hand and roll into balls. You should get 8 pieces.

Step 3

Heat 2 tablespoons of vegetable oil in a skillet. Transfer the meatballs to the skillet and fry over medium heat for 5-10 minutes until browned on all sides. Transfer the meatballs to a plate lined with paper towels.

Step 4

Drain the excess oil from the skillet. Pour 1 tablespoon of vegetable oil into the skillet. Sauté the chopped onion with garlic for 5 minutes until softened. Add the chopped tomatoes with juice, season with salt, add paprika, and bring to a boil. Reduce the heat and cover for 10 minutes.

Step 5

Transfer half of the sauce to the chickpeas, mix, and heat for 5 minutes. Add the meatballs to the tomato sauce in the skillet, mix, cover, and cook for 30 minutes.