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In a large skillet or pot, heat oil over medium high heat and cook onions and fennel for 5 minutes or so until they start to look translucent.
Add in garlic and cook for another minute or two before stiring in the tomato paste. Pour in red wine and cook out for about a minute.
I like my sauce blended and not too chunky, so I add in the crush tomatoes into a blender along with the onion fennel mixture and blend until smooth. Add it back into the pot to simmer and reduce over medium heat for about 15 minutes or until your meatballs are ready.
In your food processor or blender, pulse together chickpeas, garlic, and sun-dried tomatoes. Keep pulsing (and scraping down the sides when needed) until smooth and combined. It doesn't need to be perfectly smooth though! There can be some large chunks of chickpea which is fine!
Transfer mixture into a big bowl and add in your chopped herbs, egg, another pinch of salt and a few grinds of black pepper.
Soak one slice of crusty bread in the milk and then tear into little pieces into the chickpea mixture. I prefer adding soaked bread instead of panko bread crumbs because it gives the meatballs a little more flavor and moisture!
Mix everything in the bowl with your hands - really get in there! Form medium sized balls and set aside on a plate or tray.
Heat a tablespoon or two of oil in a large skillet over medium-high heat. Gently place chickpea meatballs in the skillet to sear. Let sit for 2-3 minutes before carefully flipping to the other side.
Gently add the meatballs to the warm tomato sauce. Garnish with extra chopped herbs, parmesan cheese, and serve with crusty bread!