Buy all ingredients right below the recipe
Ingredients
- 400 g minced beef
- 120 g canned chickpeas
- 1 egg (size M)
- 60 g Parmesan block (finely grated)
- 20 g smooth whole wheat spelt flour
- 800 g canned chopped tomatoes
- 1 yellow onion (finely diced)
- 4 cloves garlic (finely chopped)
- 200 ml water
- 2 tbsp extra virgin olive oil
- 1 tbsp white wine vinegar
- 30 g fresh parsley (finely chopped)
- 20 g fresh basil (finely chopped)
- 1 pinch table salt
- 1 pinch ground black pepper
Side Dishes
- Rice
- Spaghetti
Preparation
- 1Place chickpeas, egg, parsley, basil, Parmesan, salt, and pepper in a food processor and finely purée. Transfer the mixture to a bowl, add the minced beef and whole wheat spelt flour, and mix everything well. Form small meatballs from the finished mixture.
- 2Heat the olive oil in a large pot. Brown the meatballs all over for about 4–5 minutes over medium heat. Remove the meatballs from the pot and set aside on a plate.
- 3In the same pot (and remaining oil), sauté the diced onion and chopped garlic over medium heat for 3–4 minutes until translucent. Add the chopped tomatoes, water, and white wine vinegar, and let the sauce simmer for about 10 minutes.
- 4Return the meatballs to the pot and let everything simmer gently for another 15–20 minutes until the meatballs are fully cooked through. Serve with rice or spaghetti.
Tip
You can simply add any leftover chickpeas directly to the sauce 10 minutes before the end of the cooking time – this provides extra bite and protein!
Gurkerl Küche
Ein kleiner Schuss Rotwein in der Sauce sorgt für noch mehr Tiefe! Wenn Sie es eilig haben, können Sie die Bällchen auch im Ofen bei 200°C für 15 Minuten backen, bevor sie in die Sauce kommen.