Saving at home – Chickpea and Pecorino cheese meatballs

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi 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.

Let’s start:

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

Preparation:

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/

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