Spaghetti and Chickpea 'Meatballs' Recipe

Name: Spaghetti and Chickpea 'Meatballs'
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings, 2 cups (500 mL) each
Ingredients: 1 can (14 fl oz/398 mL) chickpeas (garbanzo beans) , rinsed; 1 onion , quartered; 3 cloves garlic; 1/2 cup fresh parsley; 1/4 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing; 1 egg; 1/2 cup Kraft 100% Parmesan Shredded Cheese , divided; 1/2 cup dry bread crumbs; 220 g spaghetti , uncooked; 2 cups Classico di Napoli Tomato & Basil Pasta Sauce

Ingredients

1 can (14 fl oz/398 mL) chickpeas (garbanzo beans) , rinsed
1 onion , quartered
3 cloves garlic
1/2 cup fresh parsley
1/4 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing
1 egg
1/2 cup Kraft 100% Parmesan Shredded Cheese , divided
1/2 cup dry bread crumbs
220 g spaghetti , uncooked
2 cups Classico di Napoli Tomato & Basil Pasta Sauce

	PREP TIME 10m	COOK TIME 20m	TOTAL TIME 30m
YIELD 4 servings, 2 cups (500 mL) each

Instructions

Use pulsing action to process first 6 ingredients and 1/4 cup cheese in food processor just until blended.
Transfer to medium bowl.
Add bread crumbs; mix just until blended.
Shape into 20 (1-inch) balls.
Place on parchment-covered rimmed baking sheet.
Bake 15 min.
Meanwhile, cook spaghetti as directed on package, omitting salt.
About 5 min. before spaghetti is done, heat pasta sauce.
Drain spaghetti.
Serve topped with chickpea "meatballs," pasta sauce and remaining cheese.