Anti Inflammatory Gluten Free Chickpea Meatballs in Marinara
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Learn more →Ingredients
4 servings
For the meatballs
- 2 cans (15 oz each) chickpeas, drained and rinsed
- ½ cup gluten free breadcrumbs
- ½ cup grated parmesan cheese
Chef's tipChoose a grated-style vegan parmesan and use the same amount. - 2 large eggs
- 3 cloves garlic, minced
- ¼ cup fresh flat-leaf parsley, finely chopped
- 1 tsp dried oregano
- ½ tsp dried basil
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- 2 tbsp olive oil
For the marinara
- 2 tbsp olive oil
- 3 cloves garlic, thinly sliced
- 1 can (28 oz) crushed tomatoes
- ½ tsp dried oregano
- ½ tsp sugar
Ingredient noteThough large amounts of added sugar are typically avoided on an anti-inflammatory diet, the ~0.5 g of added sugar per serving here is likely fine for many people. If you prefer to always avoid white sugar, please tap it and change its rating to Red.
- salt and pepper, to taste
For serving
- ¼ cup fresh basil leaves, torn (optional)
- grated parmesan cheese, for serving (optional)Chef's tipChoose a grated-style vegan parmesan and use the same amount.
Instructions
- 1
Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.
- 2
Spread the drained chickpeas on a clean kitchen towel and pat thoroughly dry. Transfer to a food processor and pulse 8–10 times until coarsely chopped — the mixture should look crumbly and uneven, not smooth or paste-like.
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