Try making them with ground turkey, too!

Serving Size: 30


6 tablespoon of olive oil

11 cloves

23 cup of panko bread crumbs

1 cup basil

23 cup of sundried tomatoes

34 cup of parmesan cheese

1 tablespoon of red pepper flakes

1 tablespoon of dried oregano

2 cans of chickpeas

1 can of San Marzano Plum Tomatoes

2 tablespoon of tomato paste

1 onion

2 loaves of whole wheat baguette, halved and cut into squares

1 pack of arugula

1 tablespoon of lemon (juice)


  1. Preheat oven to 375 F.
  2. Sauté 1 tablespoon of olive oil and minced garlic (6 cloves) until brown.
  3. To a blender or food processor add cooked garlic, panko bread crumbs, 2/3 cups of bail, sundried tomatoes, and 2/3 cups of parmesan cheese, a pinch of salt, red pepper flakes, and 1.5 tablespoon of olive oil, then blend until small bits remain.
  4. Add rinsed/drained chickpeas and blend/pulse until a moldable “dough” is formed.
  5. Scoop out rounded 1 tablespoon amounts of dough and form meatballs.
  6. Reheat skillet and add a little olive oil. Once hot, add the meatballs and brown for about 5 minutes (may be done in several batches).
  7. Place meatballs on baking sheet and transfer to oven to bake for 15 minutes.
  8. Blend 1/4 cup of olive oil with 2 cloves of garlic.
  9. Brush olive oil garlic mixture onto bread. then toast bread in oven until done (about 10 minutes).
  10. Meanwhile, heat a small amount of olive oil in a large sauté pan.
  11. Add 3 cloves, chopped garlic and onion and sauté until browned.
  12. Add salt, pepper, tomato paste, and oregano and heat on medium for about 2 minutes stirring continuously.
  13. Add canned tomatoes and handful of basil and turn to simmer as meatballs and garlic bread cook.
  14. Toss arugula with 1 tablespoon of lemon juice, 1 tablespoon of olive oil, and salt and pepper to taste then set aside.
  15. Serve by placing meatball on top of garlic bread square. Top with tomato sauce, grated parmesan cheese, and basil. Serve with arugula salad on side. 

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