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Chickpea Meatballs with Spinach in Spicy Tomato Sauce

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Tender, protein-packed chickpea and spinach meatballs baked until golden and served in a flavorful, mildly spicy tomato sauce — perfect for pasta, rice, or crusty bread.

Ingredients

1 lb frozen chopped spinach, thawed

1 can chickpeas, drained and rinsed (15 oz)

1/3 cup chickpea flour

2 tbsp extra virgin olive oil

2 tsp garlic powder

1/2 tsp salt (to taste)

1/4 tsp black pepper

2 tbsp lemon juice

For the sauce:

1 tbsp extra virgin olive oil

1 medium onion, diced

6 cloves garlic, grated

1 large can crushed tomatoes (28 oz)

1/4–1/2 tsp salt (to taste)

1/4 tsp ground black pepper

1/4–1/2 tsp Aleppo pepper or red pepper flakes (to taste)

Instructions

  1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Squeeze excess water from thawed spinach using a clean kitchen towel.
  3. In a food processor, combine spinach, chickpeas, chickpea flour, olive oil, garlic powder, salt, black pepper, and lemon juice. Pulse until well combined but slightly chunky.
  4. Roll mixture into 1 1/2-inch balls and place on prepared baking sheet.
  5. Bake for 20–25 minutes, turning halfway, until golden and firm.
  6. For the sauce, heat olive oil in a large skillet over medium heat. Add onion and cook 5 minutes until softened.
  7. Stir in garlic and cook 1 minute until fragrant.
  8. Add crushed tomatoes, salt, black pepper, and Aleppo pepper. Simmer 10–15 minutes, stirring occasionally.
  9. Transfer baked meatballs to skillet and gently coat with sauce.
  10. Simmer together 5 minutes to meld flavors. Serve hot.

Notes

Ensure spinach is well-drained to prevent soggy meatballs.

Adjust Aleppo pepper or red pepper flakes to your preferred spice level.

Can be served over pasta, rice, quinoa, or with bread.

For a creamier sauce, stir in a splash of coconut milk.

Meatballs can be frozen before or after baking.

Nutrition

Find it online: https://justsosavory.com/chickpea-meatballs-with-spinach-in-spicy-tomato-sauce/