Chickpea Meatballs with Spinach in Spicy Tomato Sauce

Why You’ll Love This Recipe

• Packed with protein and fiber from chickpeas and spinach.
• Entirely plant-based, making it a great option for vegans and vegetarians.
• The spicy tomato sauce gives just the right kick of heat.
• Uses simple, pantry-friendly ingredients.
• Versatile — serve as an entrée, appetizer, or even in a sandwich.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the meatballs:
1 lb frozen chopped spinach, thawed
1 can chickpeas, drained and rinsed (15 ounces)
⅓ cup chickpea flour
2 tablespoon extra virgin olive oil
2 teaspoon garlic powder
½ teaspoon salt (to taste)
¼ teaspoon black pepper
2 tablespoon lemon juice

For the sauce:
1 tablespoon extra virgin olive oil
1 medium onion, diced
6 cloves garlic, grated
1 large can crushed tomatoes (28 ounces)
¼–½ teaspoon salt (to taste)
¼ teaspoon ground black pepper
¼–½ teaspoon Aleppo pepper or red pepper flakes (to taste)

Directions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a clean kitchen towel, squeeze as much water as possible from the thawed spinach.
3. Add spinach, chickpeas, chickpea flour, olive oil, garlic powder, salt, black pepper, and lemon juice to a food processor. Pulse until the mixture is well combined but still slightly chunky.
4. Roll the mixture into small balls, about 1½ inches in diameter, and place them on the prepared baking sheet.
5. Bake for 20–25 minutes, turning halfway through, until golden and firm.
6. While the meatballs bake, prepare the sauce: Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 5 minutes, until softened.
7. Stir in grated garlic and cook for 1 minute until fragrant.
8. Add crushed tomatoes, salt, black pepper, and Aleppo pepper. Simmer for 10–15 minutes, stirring occasionally.
9. Once the meatballs are baked, transfer them to the skillet and gently coat with the sauce.
10. Simmer together for 5 minutes to allow flavors to meld. Serve hot.

Servings and timing

Serves: 4
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

• Use fresh spinach instead of frozen — just steam and drain well before mixing.
• Replace chickpea flour with oat flour for a milder flavor.
• Add chopped fresh herbs like parsley or cilantro for extra freshness.
• Make it creamier by stirring in a splash of coconut milk to the sauce.
• Serve with spaghetti squash for a low-carb version.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium-low heat or in the microwave, adding a splash of water or broth if needed to loosen the sauce. Meatballs can also be frozen (with or without sauce) for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I pan-fry the meatballs instead of baking?

Yes, cook them in a skillet with a little olive oil over medium heat until golden on all sides.

Can I make these without a food processor?

Yes, mash the chickpeas with a fork or potato masher and finely chop the spinach before mixing.

How do I keep the meatballs from falling apart?

Make sure to squeeze out as much water as possible from the spinach and don’t skip the chickpea flour, which helps bind the mixture.

Can I use canned spinach?

It’s not recommended, as canned spinach has a mushier texture and more moisture, which could make the meatballs too soft.

What can I serve with these meatballs?

They’re great over pasta, rice, quinoa, or served with warm flatbread.

How spicy is this dish?

It has a mild to medium heat, depending on how much Aleppo pepper or red pepper flakes you use.

Can I use another bean instead of chickpeas?

Yes, white beans or cannellini beans work well for a softer texture.

Can I make the sauce ahead of time?

Absolutely, the sauce can be made up to 3 days in advance and reheated before adding the meatballs.

Are these meatballs gluten-free?

Yes, as long as you use chickpea flour and gluten-free accompaniments.

Can I freeze the meatballs before cooking?

Yes, shape them and freeze on a tray until solid, then store in a freezer bag. Bake from frozen, adding 5–7 minutes to the cook time.

Conclusion

Chickpea Meatballs with Spinach in Spicy Tomato Sauce are a flavorful, satisfying plant-based option that’s easy to make and versatile to serve. With their hearty texture and bold sauce, they’re sure to become a regular in your dinner rotation.

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