Pork Quick Italian

Sausage meatballs with chickpeas

Name: Sausage meatballs with chickpeas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: /italian
Ingredients: 700g pork and fennel sausages (or other pork sausages); 2 tbs extra virgin olive oil; 2 garlic cloves, whole, crushed with knife; 400g can chickpeas, rinsed and drained; 400g can Diced Tomatoes; 2 tbs tomato paste; 1⁄2 cup (125ml) red wine; Grated parmesan to serve; Mixed salad leaves to serve

2 ratings

15m

20m

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by Silvia Colloca

Cook and author

Oct 14, 2016

A gluten-free Italian dish using a can of chickpeas instead of spaghetti to cut out the carbs but still keep it hearty.

700g pork and fennel sausages (or other pork sausages)
2 tbs extra virgin olive oil
2 garlic cloves, whole, crushed with knife
400g can chickpeas, rinsed and drained
400g can Ardmona Diced Tomatoes
2 tbs tomato paste
1⁄2 cup (125ml) red wine
Grated parmesan to serve
Mixed salad leaves to serve

Method

1.

Remove sausages from their casings. Season with pepper and then form into meatballs using about 11⁄2 tbs mixture.
2.

Heat oil in a large, heavy-based pan. Add the meatballs and cook, turning, for 4-5 minutes until golden. Add the garlic and cook, tossing to coat, for 1 minute.
3.

Add the chickpeas, tomatoes, tomato paste, wine and 1⁄2 cup (125ml) water. Bring to a simmer, season and cook for 8-10 minutes until sauce has reduced.
4.

Top with grated parmesan and serve with mixed salad.