Legumes vegetarian meatballs with tomato sauce | Petti Recipes

Taste of Home

Legumes vegetarian meatballs with tomato sauce | Petti Recipes

Legumes’ meatballs with parsley tomato sauce

second courses
Polpa di Datterini Bio Petti - Il Fino

Il Fino

product details


Prepare the dough of the meatballs by crushing potatoes, beans and chickpeas in a bowl. You can use a vegetable mill or an immersion blender to help yourself.
Add crushed bread, flour, salt, pepper and chopped parsley leaves and work vigorously until the mixture is homogeneous. Let it rest in the fridge for 20 minutes and then with slightly wet hands of cold water prepare the meatballs and pass them into the flour. Brown the meatballs in a non-stick frying pan with oil, an unpeeled garlic clove and parsley stems. At half-cooking, remove the garlic and stalks and add the crushed organic datterini tomatoes "Il fino" Petti, add salt and pepper and let it cook for about 15 minutes.
Serve warm with parsley leaves.


2 boiled potatoes
350 g boiled chickpeas
350 g boiled borlotti beans
350 g crushed organic datterini tomatoes “Il fino” Petti
2 teaspoons bread crumbs
1 spoon flour
Fresh parsley
1 clove of garlic
Extra-virgin olive oil