Ingredients
Method
- To make the meatballs, combine all the ingredients, except the chickpeas, broth, and olive oil, in a large bowl. Use your hands to mix everything together.
- Once the mixture is uniform, wet your hands. Pinch off walnut-sized pieces, roll them into balls, and place them on a baking sheet. You should have about 20 one-ounce meatballs.
- In a large pan, heat the olive oil. When it shimmers, add the meatballs, leaving enough room to maneuver with a spatula between each of them. If your pan is smaller than twelve inches, you may need to brown them in two batches. Brown the meatballs for a few minutes before flipping. After you have browned the second side, roll them around to encourage general goldening rather than an intense sear. (Brown gently and don't over-cook your meatballs - there's no milk in the mix to protect them.)
- When you’re happy with their color, deglaze the pan with the broth and add the chickpeas. Bring to a boil, then lower the heat to a simmer and cover the pan. Continue to cook for 4-5 minutes, until the meatballs are cooked through. Taste the broth and the chickpeas and add salt to taste.
- Eat with Carrot & Herb Slaw (see recipe below; also, rice, farro, or freekeh if you want a grain.)
Notes
Recipe Variation/Tip: Chef Deboer recommends using lamb sausages for a convenient and flavorful option. Simply squeeze 1 pound of lamb sausage out of its casing and roll it into small meatballs. This method utilizes pre-seasoned meat, eliminating the need for additional seasoning or mixing.