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Chickpea and sausage meatballs

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Have you ever overdone the quantities and had to freeze or eat the same thing for 3 days? Chickpea and sausage meatballs are one of those recipes prepared with an excess of panelle. I revisited an already existing recipe by replacing boiled chickpeas with chickpea flour and thus obtaining an excellent result both in terms of consistency and taste. Today I leave you the recipe for these tasty and substantial meatballs. Hot they are irresistible, so we recommend frying them and enjoying them immediately. Serve them as a hot appetizer or as a main course. You will see how a simple salad can transform into a truly special dish!

RECIPE

Scope starter, main course

For the dough

  • 400 g raw cakes
  • 200 g fresh sausage
  • 1 clove garlic
  • 4 spoons Parmesan Cheese
  • 2 spoons chopped parsley
  • 2 egg
  • farina 00 q.b.
  • breadcrumbs to taste
  • extra virgin olive oil to taste
  • sale q.b.
  • pepe q.b.

For frying

  • peanut seed oil to taste

For the salad

  • 2 avocado
  • 2 carrots
  • radicchio q.b.
  • valerian qb
  • more qb
  • poppy seeds to taste
  • sale q.b.
  • extra virgin olive oil to taste
  • Remove the sausage casing, pour the oil and garlic into a saucepan and crumble the sausage. Brown it for about 10 minutes, until golden brown.

  • In the meantime, mash the panelle with a fork, reducing them to a puree. Add the sausage, parmesan and flavor with parsley. Mix everything together using your hands. Season with salt and pepper.

  • Form small balls of about 30 g each, dip them first in the flour, then in the lightly beaten eggs and finally in the breadcrumbs.

  • Fry them a few at a time in plenty of hot oil.

  • When they are golden brown, drain them and let them dry on absorbent kitchen paper. Collect them in a bowl and keep them aside warm.

  • In the meantime, prepare the salad: avocado, carrots, radicchio, valerian, corn, poppy seeds. Use what you like best. Finally, add salt to taste, season with a drizzle of oil and serve with the meatballs while still hot.

For those who don't have time to cook panelle, it is possible to replace the flour with canned cooked chickpeas. Just drain them, rinse them and puree them in the blender. Let the puree dry in the pan together with the sausage before forming the balls.
However, if you are not a meat lover, you can prepare them without sausage, they will be equally irresistible!
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