Variations of Meatballs are eaten across the world.
Cooking processes and ingredients change depending on the region where you are cooking them. This time we decided to make a healthy and vegetarian version of the dish.
The beans in the mix give the meatballs a meaty consistency and replacing the breadcrumbs with chickpea flour makes these meatballs gluten free as well.
Prep Time | 15 minutes
Cooking Time | 20 minutes
Difficulty | Easy
200g canned red kidney beans
200g canned borlotti beans
2 garlic cloves
50g chopped red onion
120g Chickpea flour
1 bay leaf
1 tbsp dried oregano
½ cup chicken stock
Handful of chopped coriander
Salt and Pepper to taste
Oil for cooking
- Using a food processor, mix together all the ingredients, adding the chicken stock as needed until a smooth thick consistency is reached.
- With wet hands, form 2cm balls with the bean mix and set them aside on a plate.
- Pour a little bit of oil into a frying pan on medium heat.
- Once the oil is hot, brown the meatballs in batches.
Plate using a sharing platter, with your preferred sauce on the side. You can also enjoy these meatballs with your favourite salad.