Pan-fried mini meatballs with chickpeas

Name: Pan-fried mini meatballs with chickpeas
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 persons
Cuisine: World
Ingredients: 250 gram minced beef; 1 egg; 100 gram cooked chickpeas; 1 bell pepper (we've used an orange pepper, but you can use any color you prefer); 3 large white button mushrooms; 1/2 zucchini; 1 shallot; 1 large garlic clove; 1 tablespoon sambal manis; handful of bread crumbs; soy sauce to taste; pepper and salt to taste; olive oil; optional: parsley for garnish

Pan-fried mini meatballs with chickpeas are a perfect weekday meal. Ready in less than half an hour. Don't these tiny meatballs look super delicious?

Pan-fried mini meatballs with chickpeas ingredients

Recipe pan-fried mini meatballs with chickpeas

Made by Véronique

Published at 2016-10-11, this recipe is for 2 persons and takes 25 minutes.

Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.

Updated at: 2025-07-19

Let's get started

Preparation time

15 minutes

Time cooking

10 minutes

Total time

25 minutes

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!