Meatless Meatball Heros

By cserumga

Ingredients

• 1/2 cup (2 oz.) slivered almonds
• 1 19 ounce can chickpeas, rinsed
• 2 eggs
• 1 lemon, zested
• Salt and pepper
• 3/4 cup shredded mozzarella
• EVOO, for drizzling
• 2 cups jarred roasted garlic pasta sauce
• 1 large whole grain baguette
• 1 1/2 cups baby spinach

Details

Servings 4
Preparation time 25mins
Cooking time 55mins
Adapted from rachaelraymag.com

Preparation

Step 1

1. Preheat the oven to 350 degrees . Using a food processor, grind the almonds to the texture of fine breadcrumbs.

2. In a medium bowl, using a potato masher, coarsely mash the chickpeas with the eggs, lemon zest, 1/4 tsp. salt and 1/4 tsp. pepper. Stir in the mozzarella and almonds.

3. Line a rimmed baking sheet with foil or parchment; coat lightly with EVOO. Form the mixture into 12 golf-ball-size meatballs and place on the baking sheet. Drizzle with a little EVOO. Bake until golden and firm, 25 to 30 minutes.

4. Meanwhile, in a small saucepan, heat the pasta sauce until warmed through. Cut the baguette crosswise into 4 pieces. Split the pieces lengthwise and scoop out a little bread. Brush the baguette lightly with EVOO; toast.

5. To serve, line the bottom pieces of the bread with the spinach. Spoon on a little bit of the warmed sauce; top with the meatballs and remaining sauce.