Serves 4
Cal per serving: 336
Gluten free: Vegetarian
3 tablespoons gluten free breadcrumbs
1⁄3 cup Parmesan, grated
1⁄2 cup goat’s feta
1 zucchini, grated
1 carrot, grated
400g chickpeas, cooked
1 large egg
1 teaspoon Italian herbs
Salt and pepper
For the sauce
1 onion
2 garlic cloves
2 red capsicum, roasted and sliced
1 tablespoon olive oil
300g passata
Place breadcrumbs, cheeses, zucchini, carrot, chickpeas, egg, herbs and seasoning into food processor. Pulse until well blended.
Roll mixture into meatballs and shallow fry until golden.
Remove from pan and set aside.
In a separate pan, fry the onion and garlic until softened.Add the roasted capsicum and passata and simmer for about five minutes. Add meatballs to sauce and cook for a further five minutes.
Serve with zoodles and leafy greens on the side.
