INGREDIENTS
250 g of 100% Italian dried chickpeas @Colfiorito
1 medium egg
40 g of grated Parmigiano Reggiano
130 g breadcrumbs (approximately)
120 g scamorza cheese
1 small clove of garlic
2 tablespoons chopped fresh parsley
1 sprig of rosemary
Extra virgin olive oil, salt, and pepper to taste
1. Soak the chickpeas for about 12 hours. Once ready, drain them and cook until tender. Let them cool completely before continuing.
2. Place the chickpeas in a food processor with garlic and parsley, then blend until smooth. Transfer the mixture to a bowl and add the egg, Parmesan, breadcrumbs, salt, and pepper.
3. Mix all the ingredients well until you have a firm dough. Take a small portion of the mixture, place a cube of scamorza cheese in the center, and shape it into a meatball.
4. Arrange the meatballs on a baking sheet lined with parchment paper, drizzle with a little extra virgin olive oil, and bake at 190°C for about 20 minutes, turning them halfway through cooking. Serve them with your favorite vegetables and…
Enjoy your meal!
