This vegetarian meatball recipe is a versatile dish that can be added to other recipes or eaten on its own as a side dish or starter. Find out how to cook chickpeas into a tasty meat-free meal solution, accompanied by Napolina’s signature Passata.
Serves Makes 12 Vegetarian Meatballs 30 minutes
Napolina Light in Colour Spray Olive Oil
390g carton Napolina Passata with Basil
2 cloves garlic, finely chopped
1 red onion, finely chopped
Grated zest of 1 lemon
400g can Napolina Chickpeas, drained
100g fresh breadcrumbs
1 large egg, beaten
Handful of basil leaves, finely chopped
1 teaspoon dried oregano
Salt and black pepper
Preheat the oven to 200°C
In a large bowl, mash 400g chickpeas.
Chop one clove of garlic and handful basil leaves and add to the bowl. Add a teaspoon of oregano, grated zest of 1 lemon, 100g breadcrumbs, 1 egg, salt and pepper to season and mix well until fully combined.
Shape the mixture into balls the size and shape of golf balls. Lightly spray a baking tray with the light in colour olive oil, and add the balls. Cook for 15 minutes, turning over halfway through.
Meanwhile, heat some olive oil in a pan and lightly fry a chopped onion and another clove of chopped garlic until softened. Pour in 390g passata with basil, season, and simmer for 10 minutes.
Serve the vegetarian meatballs immediately as Cicchetti (small dishes) by splitting the balls across 4 small bowls, pouring some tomato sauce over each. Add a basil leaf to serve.
Alternatively serve with Napolina Spaghetti and eat as a main meal.