Mix the ground beef in a bowl with salt, pepper and the garam masala. Divide into 4, then roll each piece into 4 balls with wet hands.
Sauté meatballs in 1 tablespoon of olive oil, toss until dark golden all over. Take out of the pan with a slotted spoon and place on a paper towel to get rid of any excessive fat.
In the same pan sauté onion, garlic and chili in 1 tablespoon of olive oil for 40 seconds, then add the chickpeas and the passata, cover and bring to the boil. Loosen the sauce with a splash of water if needed.
Serve with the meatballs and sprinkle with chopped parsley.