|This whole wall is just salts!|
I always feel like meatballs are a huge pain and super involved to make, but they were actually really easy. Everything just goes into one bowl, you mix it up and form the meat into balls. Deb has notes about being careful while forming and browning the meatballs as they are really delicate and soft, but I didn't have that issue at all.
|Prepped the meatballs earlier in the day and put them in the fridge to save time later.|
1 3/4 cup cooked chickpeas, drained and rinsed (1 15 oz. can)
Handful of pitted, halved and very thinly sliced green olives
1/2 teaspoon ground sumac, plus more for garnish
Chopped fresh parsley
2 Tablespoons freshly squeezed lemon juice
1 small garlic clove, minced
Pinch of cayenne pepper
1/4 teaspoon table salt
Combine everything but the olive oil into a bowl and lightly smash the chickpea mixture with the back of a fork or a potato masher. Dress chickpeas with a drizzle of olive oil and stir to combine.
I doubled this recipe and again, it was super easy to make. Put everything in a bowl and smashed it together. Done.