Chickpea Meatballs

Ingredients

• 1 onion
• 1 tbsp butter
• 600 g ground meat (lamb or beef)
• 1 egg
• 3 tbsp breadcrumbs
• 4 tbsp chopped herbs (dill and parsley)
• Salt
• Pepper (freshly ground)
• 1 tsp rose paprika
• 0.5 tsp cumin
• a pinch cinnamon
• 2 tbsp olive oil
• 50 g Pine nuts
• 1 tbsp coarsely chopped dill
• 1 onion
• 2 Garlic cloves
• 2 tbsp olive oil
• 1 tbsp Tomato Paste
• 250 g chickpeas (canned)
• 800 g diced tomatoes (canned)
• Salt
• Pepper (freshly ground)
• Lemon juice

Instructions

1. 1.

   Peel, finely chop the onion and sauté in hot butter until translucent. Mix the ground meat, egg, breadcrumbs, chopped herbs, salt, pepper, rose paprika, cumin, and a pinch of cinnamon well together, then form into small balls. Brown them all over in a pan with hot oil.

2. 2.

   Preheat the oven to 160°C fan (325°F).

3. 3.

   Peel and finely dice the onion and garlic. Sauté in an ovenproof dish until translucent. Stir in tomato paste and cook briefly. Drain the chickpeas, let them dry, then add to the dish. Pour in the diced tomatoes. Season with salt, pepper, a splash of lemon juice, and a pinch of sugar. Place the meatballs on top and bake for 10–15 minutes. Meanwhile, toast the pine nuts in a dry pan until fragrant, then set aside. Sprinkle chopped dill over the finished meatballs before serving. Serve with flatbread.