Meatballs with chickpeas

The small chickpea is often unduly underestimated. You can not only make awesome dips and spreads out of it (I'm just saying hummus), it's also great in e.g. Meatballs.
There she has three advantages:
1. CO2-sensitive people can thus reduce the amount of meat and at the same time increase the proportion of easily digestible plant-based protein in the crispy meat plants.
2. Slow carb trailers save themselves the bread or breadcrumbs and still get loose and juicy meatballs.
3. It just looks nice.

For 10 - 12 meatballs:

Drain 1 can of chickpeas and a strainer and rinse under running water. With a fork (with difficulty!) Or the blender (simply!) To Mus process. It does not matter if some gummy peas remain whole.
500 g organic minced beef with chickpeas, 1 - 2 tablespoons mustard , 2 strong pinches of oregano and marjoram (or other spices to taste), salt and pepper , and a finely chopped onion knead vigorously. I always take silicone gloves for it.
Form round meatballs and fry in a pan with 1 teaspoon oil on medium heat until a brown crust forms. Then turn the meatballs and roast brown from the other side.
Serve to taste with mustard, ketchup or sauce.