Pan-fried mini meatballs with chickpeas

Preparation – 15 minutes

Start with the mini meatballs. Peel and finely chop the shallot and garlic clove. Combine half of the chopped shallot and garlic with the minced beef, 1 egg, sambal, bread crumbs and season with soy sauce, pepper and salt.

Use your hands to create tiny meatballs and set them aside on the large plate. Remove the seeds from the bell pepper and chop into cubes. Also chop the zucchini into cubes and the mushrooms into slices.

Drain the cooked chickpeas and also set them aside.  

Finishing the pan-fried mini meatballs with chickpeas – 10 minutes

Heat olive oil in a large skillet and add the tiny meatballs. Cook them on all sides for a few minutes and then add the rest of the shallot and garlic, the chopped bell pepper, zucchini and mushroom slices.

Cook them for a few minutes more until the meatballs are done and the veggies are softened a bit. Add the drained chickpeas and season with a soy sauce, pepper and salt.

Garnish with chopped parsley and enjoy!