Oven-Baked Beef and Chicken Meatballs with Chickpeas in Tomato Sauce

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.

Preheat the oven to 200 °C. Place the meatballs in a baking dish and bake for 10 minutes.

While they bake, grate the carrot (40 g). Combine the reserved onion (40 g), carrot, and sauce water (250 g) in a saucepan and bring to a boil, then add the passata (80 g), garlic, salt, and pepper. Heat the sauce over low heat until the vegetables are tender.

Pour the sauce over the meatballs until they are about halfway covered and return the dish to the oven. Bake at 200 °C for another 20 minutes, until the surface is lightly golden and the center reaches at least 74 °C.