Description
Delicious Vegetarian Meatballs made from chickpeas and mushrooms, packed with flavor and perfect for a hearty plant-based meal. These meatballs are sautéed to a golden brown exterior and can be served with your favorite tomato sauce for a comforting dish.
Ingredients
Scale
Vegetable Mixture
- 1 – 1 ½ Tablespoon extra-virgin olive oil
- ½ cup yellow onion, roughly diced
- 2 cups mushrooms, sliced
- 3 cloves garlic, roughly chopped
Main Mixture
- 15 ounces canned chickpeas, drained and rinsed
- ½ cup sun-dried tomatoes, dry and julienned
- 1 teaspoon fine sea salt
- ¼ teaspoon white pepper
- 1 Tablespoon Italian blend herbs
- 2 Tablespoons vegetarian Worcestershire sauce
Binding and Coating
- 1 cup panko breadcrumbs
- 2 eggs, whisked
For Frying
- Vegetable oil or a neutral oil, for frying (about ¼ inch in skillet)
Instructions
- Sauté vegetables: In a large skillet, heat 1 – 1 ½ tablespoons extra-virgin olive oil over medium heat. Add the roughly diced yellow onion and cook for 2 minutes until softened. Then add the sliced mushrooms and continue cooking for 5-7 minutes, allowing them to brown and the moisture to evaporate. Add the chopped garlic in the last 2-3 minutes, then remove the skillet from heat and let the mixture cool.
- Pulse chickpeas and sun-dried tomatoes: In a food processor, combine the drained chickpeas, julienned sun-dried tomatoes, sea salt, white pepper, Italian herb blend, and vegetarian Worcestershire sauce. Pulse 2-3 times until the mixture is coarse but combined.
- Incorporate vegetables: Add the cooled mushroom mixture to the food processor. Pulse until the mixture becomes more uniform but still retains a slightly coarse texture. Be careful that the mushrooms are not too hot to avoid adding excess moisture.
- Add breadcrumbs and eggs: Add the panko breadcrumbs and pulse just enough to incorporate. Transfer this mixture to a bowl and stir in the whisked eggs thoroughly until the mixture is cohesive.
- Chill mixture (optional): If the mixture feels warm from the mushrooms, place it in the refrigerator for 15 minutes to firm up.
- Form meatballs: Using your hands or a cookie scoop, form the mixture into 1 – 1 ½ inch meatballs, making approximately 20-24 meatballs.
- Pan-fry meatballs: Pour a neutral oil or vegetable oil into a heavy-duty skillet (cast iron preferred) to a depth of about ¼ inch and heat over medium heat. Add meatballs without crowding, and cook each side for 1-2 minutes until golden brown. Gently turn the meatballs to prevent sticking and ensure even browning. Cook in batches until all meatballs are done.
- Serve: Pair the vegetarian meatballs with your favorite tomato sauce or use in your preferred recipes. Avoid simmering the meatballs in sauce to maintain their texture. Enjoy!
Notes
- Sun-Dried Tomatoes: Use dry-packed sun-dried tomatoes (not oil-packed). If using oil-packed, drain and pat dry to avoid excess moisture. If not julienned, chop roughly before using.
- Want to bake them? Preheat oven to 425°F (220°C). Lightly grease a baking sheet or dish and arrange the meatballs evenly. Bake for 13-15 minutes until golden and crisp on the outside.
Nutrition
- Serving Size: 5-6 meatballs
- Calories: 190
- Sugar: 3g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 40mg
