Sausage and chickpea meatballs with feta
- March 2013
- Serves 6
- 10 minutes to make, 35 minutes to cook, plus chilling
These meatballs made with sausage and chickpea make a delicious and filling meal.
- 14.6g (5.2g saturated)
- 11.5g (3.7g sugars)
- 400g tin chickpeas, drained and rinsed
- 4 free-range pork sausages, skins removed
- ½ x 200g pack feta, crumbled
- 1 garlic clove, crushed
- 2 tbsp olive or rapeseed oil
- 1 red onion, finely sliced
- 400g tin chopped tomatoes
- 2 tsp red wine vinegar
- Pinch of sugar
- 300ml chicken stock (homemade or from a stock cube)
- 25g fresh flatleaf parsley, chopped
- Pulse the chickpeas in a food processor with the sausagemeat, feta and garlic until just combined (see tip). Season with black pepper and a little salt, then shape into walnut-size balls. Chill for 15 minutes.
- Heat half the oil in a large frying pan over a medium heat, then brown the meatballs in batches until golden all over. Remove and set aside.
- Add the remaining oil to the pan and fry the onion for 5 minutes, then add the tomatoes and wine vinegar. Season with salt, pepper and a pinch of sugar, then pour in the stock and bubble for 10 minutes. Add the meatballs and simmer for 10-12 minutes until cooked through. Serve scattered with parsley.
Next time use 250g lamb mince instead of the sausages, add 1 tsp ras el hanout spice mix and shape into burgers. Fry, then serve in a bun with aïoli and salad.
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