EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE
Today we will see how to make an alternative version of meatballs: chickpea and pecorino meatballs.
This is also an easy recipe that everyone will really like. You can propose it as an appetizer, second course or even as a single dish.
The Pecorino cheese is a very tasty Italian cheese, similar to Parmesan but it’s made from goat milk. If you have difficulties in finding it, you can easily replace it with Parmesan.
CHICKPEA AND PECORINO CHEESE MEATBALLS
Ingredients for 4 people: 250 g of boiled and drained chickpeas – 1 egg – 50 g of freshly grated Pecorino cheese – ground black pepper – ½ clove of garlic – extra virgin olive oil – breadcrumbs – oil for frying – natural Greek yogurt – leaves of mint
For the chickpea and pecorino meatballs, use boiled chickpeas, drain them and pour them into a food processor together with a round of extra virgin olive oil, garlic and a pinch of salt.
Blend until you get a thick paste, adding, if necessary, a couple of tablespoons of water.
Transfer the resulting cream to a bowl together with the egg, Pecorino cheese and a sprinkle of pepper. Mix well. The consistency should be thick, but not too thick. If necessary, correct it with a spoonful of breadcrumbs. Mix again.
Take a knob of dough at a time and form the meatballs.
Quickly pass them in the breadcrumbs and arrange them on a wooden board.
Fill a pan with oil and heat it until it starts sizzling. Fry the meatballs taking care to brown them on both sides.
Drain and transfer them to a bowl with absorbent paper.
Mix the Greek yogurt with some fresh mint leaves. Serve it together with the hot chickpea and pecorino meatballs.
Enjoy your meal!
original recipe: https://www.cucchiaio.it/ricetta/polpette-di-ceci/