Legume and tofu meatballs with Balsamic Vinegar of Modena
INGREDIENTS (for about 15-20 meatballs)
- 200 g cooked chickpeas
100 g cooked cannellini beans
100 g tofu
3-4 tablespoons breadcrumbs (plus extra for coating)
garlic powder to taste
fresh basil or chopped rosemary to taste
salt to taste
pepper to taste
smoked paprika to taste
Extra virgin olive oil to taste - Balsamic Vinegar of Modena to taste
PREPARATION
In a blender or large bowl, mash or blend the beans and tofu until creamy but not too smooth. Transfer the mixture to a bowl, then add the seasonings (garlic powder, basil/rosemary, salt, pepper and smoked paprika) and mix well to combine.
Gradually add the breadcrumbs (3-4 tablespoons) and knead with your hands until the mixture is compact and mouldable. If the mixture is too wet, add more breadcrumbs. With wet hands, shape the mixture into small balls. For extra crispiness, roll them in the remaining breadcrumbs.
Cook in a pan with a drizzle of olive oil until golden brown on all sides, or place the meatballs on a baking tray lined with baking paper, drizzle with a little oil and bake in a preheated oven at about 180-190°C for 20-30 minutes, turning them halfway through cooking.
Serve the meatballs hot on a bed of salad, add a few cherry tomatoes and finish with a drizzle of Aceto Balsamico di Modena del Duca to give the dish a gourmet touch.