The carrot meatballs are a quick and tasty main dish, ideal for everyday dinners or as finger food for an aperitif. A really simple, egg-free recipe that can be made in just a few minutes. They are just a variant of the tuna and chickpea meatballs, equally tasty and quick to prepare.
To prepare it, I cooked the carrots in a pan with oil and garlic powder. Once cooked, I blended them with breadcrumbs, chickpeas, and mustard for a more distinctive flavor. If you want a gluten-free recipe, you can substitute classic breadcrumbs with gluten-free ones.
I confess that with these ingredients, I initially considered making burgers. However, I realized they were a bit small, so I decided to call them meatballs. Nothing stops you from making them a bit larger to create burgers to enjoy with hamburger buns. These meatballs are quick to prepare and can be cooked on the stove or in an air fryer. If you’re curious to find out how to make them, read the recipe because the carrot and chickpea meatballs will be ready in a click!
If you’re interested in other meatball recipes, also check out:
- Difficulty: Very Easy
- Cost: Very Inexpensive
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop, Air Fryer
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 180.47 (Kcal)
- Carbohydrates 23.19 (g) of which sugars 3.97 (g)
- Proteins 6.23 (g)
- Fat 6.85 (g) of which saturated 0.85 (g)of which unsaturated 0.57 (g)
- Fibers 5.43 (g)
- Sodium 1,106.71 (mg)
Indicative values for a portion of 92 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7.5 oz carrots
- 1 can canned chickpeas
- 1/3 cup breadcrumbs (plus extra for coating)
- 1 teaspoon mustard
- 1.5 tablespoons extra virgin olive oil
- 1/2 teaspoon garlic powder
- salt (to taste)
Tools
- Blender
- Bowl
- Pan
- Air Fryer
Steps
First, clean the carrots. Peel them, wash under water, and dry with paper towels. Then cut them in half lengthwise and then into small cubes for faster cooking.
Transfer them to a pan with oil and garlic powder, season with salt, and cook on medium heat with a lid for 8 minutes, stirring occasionally. Once cooked, let them cool and transfer to a blender jar. Drain the chickpeas from their liquid and add them to the blender along with the carrots. Add mustard and breadcrumbs and blend until smooth.
Then transfer the mixture to a bowl and take a portion, about a tablespoon. Shape it with your hands into meatballs. Coat them in breadcrumbs on all sides and cook in the same pan used for the carrots, for 3 to 4 minutes on each side.
Alternatively, you can cook them in an air fryer. Place the meatballs side by side, drizzle with a little oil on both sides and cook at 375°F for 10 minutes, or until golden, turning halfway through cooking.
The carrot and chickpea meatballs are ready! Serve them hot with a side of salad.
Storage and Tips for Carrot Meatballs
The carrot and chickpea meatballs can be stored in the refrigerator for one or two days in a container with a lid. You can also prepare them in advance and reheat them for a few minutes in an air fryer or microwave.
FAQ Questions and Answers for Carrot Meatballs
What can I substitute for mustard?
You can omit it or alternatively add a tablespoon of soy sauce. Since the latter is liquid, you’ll need to adjust the amount of breadcrumbs to achieve the right consistency for forming meatballs.
