Chickpea Meatballs Recipe (Polpette di Ceci)
Category: Appetizers
Servings: 30 meatballs
Ingredients
| Ingredient | Quantity |
|---|---|
| Dried Chickpeas | 250g |
| Shallot (scalogno) | 60g |
| Mustard | 60g |
| Thyme (fresh) | 2 sprigs |
| Rosemary (fresh) | 2 sprigs |
| Egg | 2 (1 for the mixture, 1 for coating) |
| Extra Virgin Olive Oil | 60g |
| Smoked Scamorza Cheese (or Provola) | 130g |
| Fine Salt | to taste |
| Ground Black Pepper | to taste |
| Whole Milk | 15g |
| Breadcrumbs | as needed |
| Peanut Oil (for frying) | as needed |
Instructions
Step 1: Soaking and Cooking the Chickpeas
Begin by soaking the dried chickpeas in a large bowl filled with cold water. Let them sit for at least 12 hours to soften. Once the soaking time is complete, drain and rinse the chickpeas thoroughly to remove any dirt or impurities.
In a large pot, add the chickpeas and cover them with plenty of cold water. Bring to a simmer over medium heat and cook the chickpeas for about 90 minutes, or until they are tender but not falling apart. You can check their texture by squeezing a chickpea between your fingers — it should mash easily. Once cooked, drain the chickpeas and transfer them to a large mixing bowl to cool slightly.
Step 2: Preparing the Mixture
While the chickpeas are cooling, take a shallot and finely chop it with a knife. If you have fresh rosemary and thyme, strip the leaves from the stems and chop them finely as well. Set aside.
Next, take the smoked scamorza cheese (or provola) and cut it into small cubes. If you’re using a cheese with a stronger flavor, make sure to adjust the quantity to your preference.
In a separate bowl, lightly beat 1 egg with 15g of whole milk to create an egg wash for coating the meatballs later.
Step 3: Making the Chickpea Meatball Mixture
In a food processor, combine the cooked chickpeas, chopped shallot, herbs (rosemary and thyme), mustard, and the egg and milk mixture. Pulse everything together until you achieve a smooth, homogeneous paste. If the mixture feels too thick or sticky, add a little more milk to help blend it more easily. You can also add a pinch of salt and pepper to enhance the flavor.
Once the mixture is well-blended, transfer it to a large bowl. Add the smoked scamorza cheese cubes and mix gently to incorporate. The cheese will give the meatballs a delicious, melty interior once they’re fried.
Step 4: Shaping the Meatballs
Now it’s time to shape the mixture into meatballs. Lightly oil your hands with some olive oil and take small portions of the chickpea mixture. Roll them into small, uniform balls, about the size of a walnut or slightly smaller. You should be able to make approximately 30 meatballs from this mixture.
Place each meatball on a tray lined with parchment paper as you form them. This will help prevent them from sticking together.
Step 5: Coating the Meatballs
Once all the meatballs are shaped, it’s time to coat them. In a shallow dish, beat the remaining egg and mix it with the milk. In another dish, pour some breadcrumbs for coating. Dip each meatball first into the egg mixture, ensuring it’s fully coated, then roll it in the breadcrumbs, pressing gently to ensure a good layer of crumbs on the surface.
Repeat this process for all the meatballs, and set them aside on a tray.
Step 6: Frying the Chickpea Meatballs
To fry the meatballs, heat a good amount of peanut oil (or any oil with a high smoke point) in a deep frying pan or a large skillet over medium-high heat. You’ll need enough oil to submerge at least 3-4 meatballs at a time.
Carefully place the breaded meatballs into the hot oil, making sure not to overcrowd the pan. Fry the meatballs for about 3 minutes per side, turning them gently to ensure they cook evenly and develop a beautiful golden-brown color on all sides. The outside should be crispy, and the inside should be warm and tender.
Once cooked, use a slotted spoon to remove the meatballs from the oil and place them on a plate lined with paper towels to drain any excess oil.
Step 7: Serving
These chickpea meatballs are best enjoyed immediately, while still crispy on the outside and cheesy on the inside. Serve them as a delightful appetizer at any gathering or as part of a larger meal.
You can pair these meatballs with a tangy yogurt dip, a fresh tomato salsa, or even a drizzle of tahini sauce for a Mediterranean touch. They are also perfect served alongside a mixed greens salad or as a snack with a refreshing drink.
Tips & Variations:
- Herbs & Cheese: Feel free to experiment with different herbs or cheeses depending on your preferences. Adding a bit of grated parmesan or pecorino can give the meatballs a savory, umami boost.
- Vegetarian Option: For a fully vegetarian version, you can replace the egg with a flax egg or chia egg (1 tablespoon flax/chia seeds mixed with 2.5 tablespoons of water and allowed to sit for 5 minutes to thicken).
- Baking Option: If you prefer a lighter version, you can bake the meatballs at 180°C (350°F) for about 25-30 minutes, flipping them halfway through for an even bake.
Enjoy your homemade Polpette di Ceci, a delicious and wholesome appetizer perfect for any occasion!
