Spinach Ricotta And Chickpea Meatless Balls Recipes

SPINACH, RICOTTA AND CHICKPEA 'MEATLESS' BALLS

Spinach, Ricotta and Chickpea 'meatless' Balls image

This are my take on the veggie meatballs served at Polpo in the UK. They're great served with homemade marinara and spaghetti. I use vegetarian hard italian cheese rather than parmesan to make this vegetarian.

Provided by Glitterhoof

Categories Meatballs

Time 1h5m

Yield 25 Balls, 6-8 serving(s)

Number Of Ingredients 14

Ingredients

380 g chickpeas, drained and mashed
150 g fresh spinach, chopped
400 g ricotta cheese
150 g dry grated parmesan cheese
1 small onion, diced
3 garlic cloves, minced
12 leaves fresh basil, chopped
175 g breadcrumbs (or more, see step 4 below)
1/4 cup olive oil
2 large eggs, beaten
2 tablespoons garlic granules
1/2 teaspoon salt
1 teaspoon fresh ground black pepper
2 tablespoons mixed italian herbs

Steps:

Preheat oven to 200° C.
Line a baking sheet with parchment.
Place all ingredients except for eggs, breadcrumbs, and garlic granules in a large bowl, and combine. Taste and adjust season as needed.
Mix in eggs and approximately 1/2 the breadcrumbs. If the mixture seems too dry, add a glug more oil. If it seems too wet, add more crumbs, ensuring you save enough to coat balls.
On a plate, combine remaining breadcrumbs and garlic granules
Using a large soup/tablespoon, scoop out equal portions of batter and roll into balls.
Roll balls in crumb mixture to coat.
Place balls on tray and bake for 45 minutes, flipping about half-way through. Balls should be golden brown all over. Depending on how moist the mixture is they may flatten a little, but will still taste great!
Serve with your favourite pasta, sauce and extra parmesan.

Nutrition Facts : Calories 542.3, Fat 28.8, SaturatedFat 12.1, Cholesterol 118, Sodium 1081.3, Carbohydrate 43.6, Fiber 5.3, Sugar 3, Protein 27.8

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