Chickpea meatballs – ‘s recipe – Italian cuisine reinvented by Gordon Ramsay

Chickpea meatballs - Misya's recipe


Place the chickpeas in a blender with cheese, egg, broken bread, mustard, chives, salt and pepper.
Blend until you obtain a malleable mixture.

Cut the scamorza into cubes.

Take 1 knob of chickpea mixture, crush it in the palm of your hand, place a cube of scamorza in the center and close the mixture over it to form a ball.
Continue in the same way until all the ingredients are used up.

Beat the egg with the milk and a pinch of salt; dip each meatball first in the egg and then in the breadcrumbs.

When they are all ready, fry the meatballs in hot oil, turning them to obtain uniform browning and then draining them on kitchen paper.
Alternatively, place them on a baking tray lined with baking paper, sprinkle with a little oil and cook in a preheated fan oven at 200°C for about 20 minutes, turning them halfway through cooking.

The chickpea meatballs are ready, serve them hot or warm to keep the cheese soft and stringy.


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