These chard and chickpea meatballs are a perfect idea for those looking for a light, nutritious, and very easy-to-make main dish. The sweetness of the chard blends wonderfully with the creaminess of the chickpeas, creating a delicate contrast of flavors that appeals to both adults and children. It’s a versatile recipe, ideal for a quick dinner or as a tasty appetizer, also great for those following a gluten-free diet by using suitable breadcrumbs. The cooking can be done either in a pan with a little oil or in the oven.
Come along with me, let’s start cooking.
Happy cooking, Giusi.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 40 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Chard and Chickpea Meatballs
- 14 oz chard (Cooked)
- 12 oz cooked chickpeas
- 2 eggs
- 6 tbsps breadcrumbs (I used gluten-free)
- to taste salt
- to taste Extra virgin olive oil
Tools for Chard and Chickpea Meatballs
- 1 Immersion Blender Immersion
- 1 Oil Sprayer
Steps
Start by placing the chickpeas and the previously cooked chard in a bowl. Remember to squeeze the chard well to remove excess water. Add a drizzle of extra virgin olive oil and begin blending everything with an immersion blender. If you’ve already salted the vegetables during their cooking, don’t add more salt, otherwise adjust the seasoning now.
Once you have the mixture, transfer it to a bowl and add the breadcrumbs. Start with the tablespoons indicated in the recipe, but if necessary, you can add a few more: the consistency should remain very creamy, but the mixture should be workable with your hands. Be careful not to overdo it with the breadcrumbs so as not to harden the meatballs too much.
Now create all the balls. Dip them first in the beaten egg and then in the breadcrumbs for a perfect coating.
Oven cooking: Place the meatballs on a baking sheet lined with parchment paper, lightly oil the surface, and bake at 350°F for about 15 minutes.
Pan cooking: Heat a little extra virgin olive oil in a non-stick pan and cook the meatballs over medium heat for a few minutes on each side until golden.
Air fryer cooking: Place the meatballs in the basket, give a light spray of oil and cook at 375°F for about 10-12 minutes, shaking the basket halfway through to ensure even browning.
The meatballs are ready to be enjoyed.
Storage and tips
You can store the chard and chickpea meatballs in the refrigerator, in an airtight container, for up to 2-3 days.
An extra flavor touch: If you like, you can add two or three teaspoons of your favorite grated cheese to the mixture to make the taste even more flavorful and the texture more stringy.
Fragrant flavors: To add a touch of freshness, you can add finely chopped garlic or aromatic herbs like parsley or mint to the mixture.
Perfect consistency: Remember not to add too much breadcrumbs; the mixture should remain soft so that the meatballs stay creamy after cooking and don’t become too dry.
