NUTRITION

SERVINGS

INGREDIENTS

1 cup Cooked Chickpeas (240g)

1 Large Egg (50g)

1/4 cup Rolled Oats (20g)

1/2 cup Nonfat Greek Yogurt (120g)

2 tbsp Almond Flour (14g)

1/4 medium Onion (25g)

2 cloves Garlic (6g)

1 tsp Olive Oil (5g)

1 medium Fresh Tomato (123g)

2 tbsp Fresh Basil

1/2 tsp Dried Oregano

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  In a food processor, blend the chickpeas until slightly chunky for texture. Transfer to a bowl.

• 3

  Finely dice the onion and garlic. Add them to the chickpeas along with the rolled oats, almond flour, egg, and nonfat Greek yogurt. Season with a pinch of salt and pepper.

• 4

  Mix thoroughly until the ingredients are well combined. Stir in the dried oregano.

• 5

  Shape the mixture into 12 uniformly sized meatballs and place them on the prepared baking sheet.

• 6

  Bake in the preheated oven for 20-25 minutes, turning halfway, until the meatballs are firm and lightly crispy on the outside.

• 7

  Meanwhile, prepare the fresh marinara by finely dicing the tomato and chiffonning the basil. In a small pan, warm 1 tsp of olive oil over medium heat, add a small clove of minced garlic (optional extra for the sauce), then add the tomatoes and basil. Simmer for 5-7 minutes, seasoning lightly with salt and pepper.

• 8

  Once baked, serve 4-5 meatballs per plate with a generous spoonful of the fresh marinara sauce on top or on the side.

• 9

  Enjoy your crispy, flavorful, and nutrient-packed meal!