Italian Chickpea “Meatballs” with Herbed Tomato Sauce

IT’S MARCH MADNESS BABY!!!!

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I’ve gone completely off the deep end. Mike doesn’t even know how to handle my new-found love of all things basketball. But tell me there’s $100 at stake, and I take shit seriously.

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I joined the NCAA pool at work, and in my determined fervor to not lose, I spent (no joke) 3 hours cramming college basketball knowledge into my previously sports-neutral brain. I studied stats. I read player analysis and game predictions from various sports writers. I compared different brackets online and looked into why a team was chosen over another and whether it was the best choice.

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What this experience teaches us is that I am highly motivated by prize money.Β I won’t say how my bracket is doing, because I’ve also developed a bit of a serious superstition problem, but I will sayΒ I’m going through withdrawals at the moment since the games don’t continue until Thursday. Like I said, Mike is wondering who I am and what I’ve done with the real Jen.

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But really – she cooks AND she likes basketball? He’s not complaining.

What You Need:

  • Β 1 spaghetti squash, halved and seeded
  • IMG_135315 plum tomatoes, quartered
  • 1 medium eggplant cut into cubes (about 2 cups)
  • 1 medium yellow onion, sliced
  • 2 cloves garlic, roughly chopped
  • 1 jalapeno pepper
  • 1 can chickpeas
  • 1 egg
  • 1 tbsp oregano
  • 1 tbsp parsley
  • 1/2 tsp garlic powder
  • 1 tsp dried basil leaves
  • 1/2 tsp ground sage
  • 1/2 tsp ground thyme
  • 1/4 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tbsp cornmeal
  • 1/4 cup Parmesan cheese

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What You Do:

Preheat oven to 400F

Combine the tomatoes, eggplant, onion and garlic in a large dutch oven or baking dish and bake, covered, for about 45-60 minutes. It’s done when the veggies are soft and cooked through with their juices at the bottom of the dish.

In a food processor, combine the chickpeas, egg, all the spices and the cornmealand blend until well-combined. This is your “meat”ball dough.

Scoop the dough out of the food processor and form into small round balls. Set aside.

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Once the tomato and eggplant mixture is done baking, scoop out the veggies using a slotted spoon to separate them from the juices.

In the food processor, blend the tomato and eggplant mixture until it becomes a chunky sauce.

Pour the sauce into a slow cooker and add the chickpea balls.

Cook on low for 1-2 hours (I cooked for 2 hours and kept on warm for another hour while I was at work).

Serve over baked spaghetti squash and top with a sprinkle of Parmesan cheese.

And I will say that some of the “meat”balls did break apart in the crock pot (just a bit) but all that happens is the tomato sauce turns into a delicious “meat”sauce. YUM.

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One thought on “Italian Chickpea “Meatballs” with Herbed Tomato Sauce

  1. Pingback: One Lovely Blog Award | Feeding Your Beauty

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