![Drive away with green broad beans and ricotta Drive away with green broad beans and ricotta](https://res.cloudinary.com/oreegano/image/upload/c_fill,f_auto,g_center,h_200,q_auto,w_200/v1524757891/vmsxtz2fwfoz8esnctwg.jpg)
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
Soft and tasty meatballs also thanks to the cheese sauce that flavor the dish
Drain the pre-cooked chickpeas from the liquid, put them in a colander and rinse them under water, drain them and dry them
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
Check the carrots, scrape them, wash them and dry them
Put the ingredients: spinach, carrots celery and half chickpeas in a chopper and then transfer to a bowl
Cut the mozzarella and add it to the vegetables
Add the grana cheese, the remaining whole chickpeas, the beaten egg, the salt and mix well
Take a spoonful of dough and form a large meatball. To work better, keep your hands moist
Pass the meatball in the breadcrumbs, spread on a flat plate. Continue until you run out of dough
Grease a baking dish with oil and lay the meatballs on it
Bake in a hot oven at 180 degrees for about 15 minutes
Prepare the sauce by mixing the milk, parmesan, cornstarch and salt in a saucepan
Cook for 5 minutes on low heat, stirring until it becomes slightly thick. You can flavor with a grated nutmeg or pepper
Remove the meatballs from the oven and transfer them to a serving dish. Sprinkle with the sauce and serve