Step 1

Add the polenta to a food processor and pulse a few times until it’s broken down.  Next, add the chickpeas and kidney beans to the food processor and pulse a few more times until you have a thick mixture.  You don’t want it completely blended to a paste.

Step 2

Add mixture to a bowl and then add all the remaining ingredients, except the flour.  Mix until combined and refrigerate mixture for at least 30 minutes.  Longer is ok too.

Step 3

Heat a large skillet over medium heat until it’s hot and then add in olive oil (I used about 1 tablespoon).  Use a 1 tablespoon scoop to scoop the meatball mixture and then roll between your hands.  Roll in the flour until it’s completely coated and then place in the hot oil.

Step 4

Cook meatballs until brown and crispy on the outside and cooked through on the inside, 7-10 minutes.  Let them sit for about 5-10 minutes in the pan before serving and they will firm up a little bit.