Beef and Chicken Meatballs with Chickpeas in Tomato Sauce on the Stovetop
Beef and chicken provide complete protein, while a modest amount of chickpeas adds fiber. Tomato sauce, courgette, and khmeli-suneli keep the meatballs tender and warmly spiced.
Grate the courgettes (80 g) and onion (90 g), setting aside 40 g for the sauce. Mash the pre-cooked chickpeas (21 g). This is the dry weight and yields about 50 g cooked. Combine the vegetables and chickpeas with the beef (175 g), chicken (175 g), and egg (50 g). Divide the garlic (6 g), table salt (4 g), and black pepper (0.4 g) between the meatballs and sauce; mix half of each seasoning into the meat with the khmeli-suneli (1 g). Shape seven small meatballs.
Grate the carrot (40 g). In a deep skillet, soften the reserved onion (40 g) and carrot with part of the sauce water (250 g). Add the passata (80 g), remaining sauce water, garlic, salt, and pepper; stir and bring the sauce to a boil.
Carefully place the meatballs in the simmering sauce, cover, and cook over low heat for 25–30 minutes. The centers must be fully cooked and reach at least 74 °C. Serve hot.
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