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Lemon and Feta Chickpea Meatballs - Dump and Go Dinner

2 Servings Recipe By

Ingredients

  • 1/4 cups Bread Crumbs
  • 1 cup drain Garbanzo Beans (Chick Peas), Canned
  • 3 tablespoons chop Parsley, Fresh
  • 1/2 cups Feta Cheese Crumbles
  • 2 teaspoons Lemon Juice
  • 1/4 teaspoons Salt
  • 1/4 teaspoons Black Pepper

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 3 meatballs
  • 316 Calories
  • 10g Total Fat
  • 4g Sat Fat
  • 0g Trans Fat
  • 20mg Cholesterol
  • 889mg Sodium
  • 43g Total Carb
  • 9g Fiber
  • 7g Total Sugars (Includes 0g Added Sugars)
  • 15g Protein
  • 4 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Easy Cheesy Vegetarian for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Add breadcrumbs and chickpeas to food processor. Process until smooth.
  2. Transfer the mixture to a bowl, add in parsley, feta, lemon juice, salt and pepper and mix well.
  3. Form mixture into balls.
  4. Flash freeze.
  5. Once frozen, place into indicated number of freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Place balls on baking sheet and spray lightly with cooking spray.
  3. Bake at 375F for 25-30 minutes, until meatballs are crispy and firm.

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