Meatballs with Chickpea Cavatappi

This is a spin on the classic spaghetti and meatballs by replacing regular pasta with chickpea pasta! I have tried a few of the Banza pastas and I really enjoy them! They really taste similar to pasta, especially when combined with a protein and sauce. If you are looking for a hearty comfort meal this will do the trick! 

Serves 4

Ingredients: 

1 lb of Ground Beef 

¼ cup of Grated Parmesan Cheese

¼ cup of Chopped Parsley

1 egg

¼ cup of Breadcrumbs or Panko

1 tbsp of Garlic

½ Onion Diced (small onion)

1 8oz box of Banza Pasta (2 if you are really hungry)

2 tbsp of Milk

Salt and Pepper

Dash of Worchestire Sauce

Jar of Favorite Marinara Sauce (I do not have my own recipe)

Red Pepper Flakes

Shredded Parmesan 

Basil (optional garnish)

1. In a large bowl combine beef, parmesan, parsley, egg, breadcrumbs, garlic, onions and a dash of worchestire sauce. Mix until fully combined (I use my hands), but try not to over mix or it will lead to tough meatballs. Add a pinch of salt and pepper. 

2. Scoop the meat mixture and form into 20 small balls.

3. Heat a large pot of boiling water over high heat. Once it is boiling add pasta and cook according to directions and drain. 

4. Heat 1 to 2 tbsp of olive oil in a large pan over medium to high heat. Once the pan is heated add meatballs. You do not want to crowd the pan so do multiple batches if you do not have a pan big enough.

5. Brown the meatballs on all sides to create a crisp exterior, about 1 to 2 minutes on each side. Lower the heat and let cook for about 5 to 7 more minutes (depending on the size of meatballs) until the meatballs are cooked through. 

6. Add jar of marina to pan and stir meatballs until fully coated in the sauce. Once the sauce is heated through serve over pasta and top with basil and parmesan! Enjoy!

Tips: With 1 pound of beef I can typically get 20 smaller meatballs, however if you want to make bigger ones you can definitely do that, just adjust the cooking time. Any leftovers save great for lunch! My favorite marina to use for this recipe is one with garlic and basil to add some flavor. If you are looking for a more indulgent meal you can use real pasta or use ½ pound ground beef and ½ pound of sausage for the meat mixture.