Buy all ingredients right below the recipe
Ingredients
- 400 g ground beef
- 120 g canned chickpeas
- 1 egg (size M/L)
- 60 g Parmesan block
- 20 g flour Type 1050
- 800 g canned chopped tomatoes
- 1 yellow onion
- 4 garlic cloves
- 200 ml still water
- 2 tbsp extra virgin olive oil
- 1 tbsp white wine vinegar
- 30 g fresh parsley
- 20 g fresh potted basil
- 1 pinch salt
- 1 pinch ground black pepper
Side Dish
- Basmati rice
- Spaghetti
Preparation
- 1Place the chickpeas, egg, parsley, basil, Parmesan, salt, and pepper in a food processor. Blend everything finely, then add the ground beef and flour and mix well. Form small balls from the finished mixture.
- 2Heat the olive oil in a large pot and fry the meatballs over medium heat for about 4–5 minutes until golden brown. Then remove the balls from the pot and set them aside on a plate.
- 3In the same pot, sauté the diced onion and pressed garlic for 3–4 minutes over medium heat. Then add the chopped tomatoes, water, and vinegar and let the sauce simmer for 10 minutes.
- 4Return the meatballs to the sauce and let everything simmer for another 15–20 minutes until the meatballs are fully cooked. Serve with rice or spaghetti.
Tip
If you have leftover chickpeas, you can add them directly to the sauce 10 minutes before the end of the cooking time.
Knuspr-Küche
Serve the sandwich with a glass of cool white wine or an Italian aperitif for the full holiday feeling.