Drive away with green broad beans and ricotta
second courses from Italy - Puglia
Spinach meatballs with chickpeas
Spinach meatballs with chickpeas
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Soft and tasty meatballs also thanks to the cheese sauce that flavor the dish
preparation
step 1
Drain the pre-cooked chickpeas from the liquid, put them in a colander and rinse them under water, drain them and dry them
step 2
Wash the spinach well and boil it with very little water for a few minutes. Drain and squeeze them to remove as much water as possible
step 3
Check the carrots, scrape them, wash them and dry them
step 4
Put the ingredients: spinach, carrots celery and half chickpeas in a chopper and then transfer to a bowl
step 5
Cut the mozzarella and add it to the vegetables
step 6
Add the grana cheese, the remaining whole chickpeas, the beaten egg, the salt and mix well
step 7
Take a spoonful of dough and form a large meatball. To work better, keep your hands moist
step 8
Pass the meatball in the breadcrumbs, spread on a flat plate. Continue until you run out of dough
step 9
Grease a baking dish with oil and lay the meatballs on it
step 10
Bake in a hot oven at 180 degrees for about 15 minutes
step 11
Prepare the sauce by mixing the milk, parmesan, cornstarch and salt in a saucepan
step 12
Cook for 5 minutes on low heat, stirring until it becomes slightly thick. You can flavor with a grated nutmeg or pepper
step 13
Remove the meatballs from the oven and transfer them to a serving dish. Sprinkle with the sauce and serve