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Blue Zone Kitchen Inspired Chickpea Meatballs

Ingredients: For the Sauce

1 lg. can tomato puree

2 Tbsp. Bittersweet Herb Farm Garlic with Rosemary Oil

1 Tbsp. Bittersweet Herb Farm Chili Pepper with Garlic Oil

1 Heaping Tbsp. Bittersweet Herb Farm Zesty Garlic Seasoning

1 Heaping Tbsp.  Bittersweet Herb Farm Garden Harvest Seasoning

Salt and pepper to taste

Cooked Spaghetti for serving

Directions: For the Sauce

In a medium saucepan add tomato puree, Bittersweet Herb Farm Garlic with Rosemary OilBittersweet Herb Farm Chili Pepper with Garlic OilBittersweet Herb Farm Zesty Garlic Seasoning and Bittersweet Herb Farm Garden Harvest Seasoning.  Heat on low stirring occasionally for about 15-20 minutes.

Ingredients: For the meatballs

2 Cups chickpeas

4-5 Tbsp. aquafaba (juice from chickpeas)

6 Tbsp. almond flour

2 Tbsp. Bittersweet Herb Farm Smoked Onion Seasoning 

Salt and pepper to taste

Directions: For the meatballs

In a food processor or blender add the chickpeas, aquafaba, Bittersweet Herb Farm Smoked Onion Seasoning  and almond flour.  Blend until smooth.  Use an ice cream scoop to make meatballs.  Place on a cookie sheet covered with parchment paper and bake at 450 degrees for 20-25 minutes.  

Place cooked spaghetti on a plate and top with meatballs and sauce.  Enjoy!

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