Legumes’ meatballs with parsley tomato sauce
Let’s try this recipe for legumes’ meatballs with parsley tomato sauce, made with Petti tomato. Check it out!
If meatballs recipes are you favourite ones, you should definitely try legumes’ meatballs with parsley tomato sauce, made with Il fino, Petti’s organic crushed datterini tomatoes. Legumes’ meatballs with parsley tomato sauce are the second course everyone will enjoy. Super easy to make, these legumes’ meatballs are seasoned with Petti tomato from the best 100% Tuscan organic Datterini tomatoes. This recipe is perfect for all the vegan and vegetarian friends as it doesn’t contain any kind of meat or ingredients derived from animals.
Here is the full recipe for legumes’ meatballs with parsley tomato sauce!
Prepare the dough of the meatballs potatoes, by boiling the potatoes (whole and with the peel) in a huge pot full of water. Once the potatoes will be boiled, peel and smash them with a fork or a potato masher. Crush the beans and chickpeas (already boiled in a pot full of salted water) 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 Il fino, Petti’s organic crushed datterini tomatoes , add salt and pepper and let it cook for about 15 minutes.
Serve warm the legumes’ meatballs with parsley leaves and enjoy!
Here are other delicious recipes for meatballs made with Petti tomato:
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
1 clove of garlic
Extra-virgin olive oil