Vegetarian Italian Meatballs
 
Ingredients
  • 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
Instructions
  1. Turn oven on to 375
  2. 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
  3. Add to blender: bread crumbs, basil, tomatoes, cheese, red pepper flakes, salt and pepper and 1 TBSP olive oil. Pulse until well blended
  4. Add chickpeas and pulse until a dough forms, don’t over blend
  5. Scoop out about 1 TBSP of dough and form into balls
  6. Coat in an equal mixture of some additional cheese and breadcrumbs.
  7. Reheat original pan used with some additional olive oil. Brown each ‘meatball’ for about 4-5 minutes, turning to cook evenly every few minutes.
  8. Place on cookie sheet in oven and cook an additional 15 minutes.
  9. 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/