Vegetarian Italian Meatballs
- 1 egg, beaten
- 2 TBSP olive oil
- 3 cloves of garlic
- ⅓ cup panko bread crumbs
- ⅓ cup sun dried tomatoes (in package, not jar)
- ⅓ cup fresh basil, minced
- ⅓ cup finely shredded parmesan cheese
- 1 can chickpeas, rinsed and drained
- 1 pinch red pepper flakes
- salt and pepper to taste
- Turn oven on to 375
- Heat large sauté pan over medium heat. Add 1 TBSP olive oil and garlic. Saute for 2 mins. Add to food processor. Set pan aside
- Add to blender: bread crumbs, basil, tomatoes, cheese, red pepper flakes, salt and pepper and 1 TBSP olive oil. Pulse until well blended
- Add chickpeas and pulse until a dough forms, don’t over blend
- Scoop out about 1 TBSP of dough and form into balls
- Coat in an equal mixture of some additional cheese and breadcrumbs.
- Reheat original pan used with some additional olive oil. Brown each ‘meatball’ for about 4-5 minutes, turning to cook evenly every few minutes.
- Place on cookie sheet in oven and cook an additional 15 minutes.
- Serve with a low sugar storebought(or homemade) marinara sauce and spaghetti squash for low carb pasta.
Recipe by Veggie Lisa at https://www.veggielisa.com/2016/09/19/meatless-spaghetti-and-meatballs/
3.5.3208