The BEST-EVER Chickpea Meatballs | Spanish-Style with Tomato Sauce
These Chickpea Meatballs in Tomato Sauce are seriously my new addiction. They´re packed with flavors, made with basic pantry staples and all done in a little over 30 minutes. Serve them next to some roasted potatoes, a garden salad and a bottle of Spanish red wine for the ultimate meal.
To make this recipe I used canned chickpeas. Just to make things easier and quicker. However, you can use dried chickpeas if you like. Just soak them in plenty of water overnight and then simmer the following day for 1 to 2 hours or until tender.
For the tomato sauce, I used canned tomato sauce. But you can also use passata or even finely grated fresh tomatoes. Either way, what really flavors the sauce is the sweet smoked Spanish paprika. As it gives the sauce an incredible depth of flavor.
TIPS & TRICKS to Make this Recipe: The secret to this recipe is to ensure the chickpea mixture is well-binded. That way the meatballs don´t fall apart. Once you have the mixture ready, make sure to squeeze the mixture in your hand before shaping the meatball. If you see it´s too dry, add another egg to the mixture.
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Watch the Video Below on How to Make these Chickpea Meatballs in Tomato Sauce
Chickpea Meatballs in Tomato Sauce
FOR THE CHICKPEA MEATBALLS
- 1 can chickpeas 15.5 oz / 440 grams
- 1/3 cup bread crumbs 40 grams
- 1 egg
- 1 small onion finey chopped
- 1 clove garlic
- 1 carrot
- 1/2 tsp ground cumin 1.5 grams
- 2 tbsp chopped fresh parsley 8 grams
- pinch sea salt
- dash black pepper
FOR THE TOMATO SAUCE
- 3 cloves garlic finely chopped
- 1 tsp sweet smoked Spanish paprika 3 grams
- 1 can tomato sauce 14.5 oz / 400 grams
- pinch sea salt
- dash black pepper
- 1/4 cup extra virgin olive oil 60 ml
- handful chopped fresh parsley
Drain the canned chickpeas into a colander and rinse under water, then shake off any excess water and transfer the chickpeas into a large bowl, using a potato masher or a large fork, mash down on the chickpeas until well mashed
Once the chickpeas are mashed, add in the bread crumbs, crack in the egg and add in the chopped onion, then finely grate the garlic over the ingredients, finely grate the carrot (peeled), add in the cumin, parsley and season with sea salt & black pepper, mix together until well mixed, then push down on the mixture to end up with a paste-like texture
To shape the meatballs, grab a spoonful of the mixture and squeeze it in your hands, this is to ensure the ingredients and well binded together, the form it into a shape of a golf ball
Heat a large fry pan with a medium heat and add in the olive oil
After a couple of minutes add in the chickpea meatballs, all in a single layer, fry for 8 to 10 minutes or until golden fried all around, then remove from the pan and set aside
Using the same pan with the same heat, add in 3 cloves of garlic that have been finely chopped, mix continuously, after 15 seconds add in a generous tsp of sweet smoked Spanish paprika, quickly mix together, then add in the canned tomato sauce and season with sea salt & black pepper, mix together and then simmer without mixing
Once the tomato sauce has slightly thickened, about 3 minutes, add the chickpea meatballs back into the pan, give each one a gentle flip so they´re fully coated in the sauce, simmer for 3 to 4 minutes
Transfer into serving dishes and sprinkle with chopped fresh parsley, enjoy!
Get the Spanish Paprika I used to make this Recipe (25% OFF Your Order if You Purchase from this Link)
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