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Sausage and Chickpea Meatballs with Feta

We think these meatballs are fantastic and so will everyone about your table, no doubt! Chickpeas (or garbanzo beans to us native Californians, if you please) stand in for breadcrumbs and provide a wonderful texture as well as a boost in nutrition, and we like to use mild Italian chicken sausage meat for a lower fat content. Serve the meatballs over pasta or even by themselves, with crusty bread to sop up the oniony red sauce. De-lish!

Sausage and Chickpea Meatballs with Feta

14 oz. tin chickpeas, drained and rinsed
1½ lb. sausage, skins removed
1 garlic clove, crushed
7 oz. feta, crumbled (¾ cup)
2 tbs. olive or rapeseed oil
1 red onion, halved and thinly sliced
14 oz. tin chopped tomatoes
2 tsp. red wine vinegar
pinch of sugar
1¼ cups chicken stock
handful fresh flat leaf parsley, chopped

Pulse the chickpeas in a food processor with the sausage, garlic, and seasoning. Add the feta and briefly incorporate. Roll into walnut-size balls and chill for at least 15 minutes.

Heat half the oil in a large skillet placed over a medium heat. Brown the meatballs in batches until golden all over. Remove and set aside.

Add the remaining oil to the skillet and cook the onion for 5 minutes. Add the tomatoes, vinegar, and sugar, then season with salt and pepper. Pour in the stock and bubble for 10 minutes. Add the meatballs and simmer until cooked through, 10-12 minutes. Served scattered with parsley.

One Comment Post a comment
  1. Yum! I will have to try this soon!

    April 13, 2014

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