Light meatballs with couscous and cabbage
Meatballs are the ultimate dinner saver. Loved by adults and children. Here is our version with couscous! The recipe for light meatballs with couscous and cabbage is by our Anna Attanasio, food blogger at Giallo Zafferano.
Ingredients for 10 balls:
● 200 g of Martino chickpea couscous
● 200 ml of water
● 200 g of cabbage or savoy cabbage
● 4 tablespoons of extra virgin olive oil
● 1 clove of garlic
● 30 g of grated cheese (Grana or Parmesan)
● 90 g of egg white
● Fine salt to taste
● 1 pinch of ground black pepper
● 100 g of breadcrumbs
Preparation:
Pour the chickpea couscous into a bowl, add a pinch of salt, a drizzle of oil, and the boiling water, stir, cover, and let it rehydrate for 10 minutes. After the resting time, fluff it with a fork and let it cool.
Meanwhile, clean the cabbage (or savoy cabbage) by removing the leaves and harder parts, wash it and cut it into small pieces.
In a pan, brown the garlic clove, remove it and add the chopped cabbage, salt, and cook for about 7-8 minutes, until the cabbage softens. If necessary, add a few tablespoons of water to complete the cooking. Let it cool.
Transfer the rehydrated couscous to a large bowl, add: salt, pepper, grated cheese, and egg white, mix. Then add the cabbage, knead until incorporated and a homogeneous mixture is obtained.
Form the meatballs by pressing small amounts of the mixture between the palms of your hands, then roll them and slightly flatten to form discs. Coat them in breadcrumbs, pressing lightly to adhere to the entire surface.
Place the meatballs on a baking sheet lined with parchment paper and add a drizzle of oil. Bake in a preheated oven at 200°C for about 20-25 minutes or until the meatballs are golden. Turn them halfway through cooking.
