Chickpea Vegetarian Meatballs Recipes

CHICKPEA VEGETARIAN MEATBALLS

Chickpea Vegetarian Meatballs image

These are a versatile and easy way to make meatball out of chickpeas. They are very filling and tasty. Serve with marinara or your favorite dipping sauces.

Provided by Amanda Koss

Categories 100+ Everyday Cooking Recipes Vegetarian

Time 50m

Yield 4

Number Of Ingredients 10

Ingredients

cooking spray
2 tablespoons olive oil
1 white onion, minced
6 cloves garlic, minced
2 cups canned chickpeas, drained
¾ cup dry bread crumbs
1 egg
2 tablespoons parsley
1 tablespoon salt-free seasoning blend
salt and ground black pepper to taste

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet with cooking spray.
Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes.
Pulse chickpeas in a food processor until finely ground. Add onion and garlic, bread crumbs, egg, parsley, seasoning blend, salt, and black pepper; process until mixture holds together like a dough.
Scoop out 2 tablespoons of the mixture and roll into a ball; set on the prepared baking sheet. Repeat with remaining mixture.
Bake in the preheated oven until bottom is golden brown, about 15 minutes. Turn each meatball over and continue baking until golden brown on top, about 10 minutes more.

Nutrition Facts : Calories 331 calories, Carbohydrate 48.7 g, Cholesterol 46.5 mg, Fat 10.6 g, Fiber 7.3 g, Protein 11.2 g, SaturatedFat 1.7 g, Sodium 567.5 mg, Sugar 3.8 g

VEGETARIAN MEATBALLS

Vegetarian Meatballs image

Seasoned with Parmesan, ricotta, fennel seeds and oregano, these meat-free Italian meatballs capture all the flavors of the classic. Cremini mushrooms and chickpeas mimic the texture of ground beef, bulgur helps bind the mixture together, and ricotta keeps it tender. The balls are rolled in a light coating of bread crumbs and Parmesan that crisps as it bakes, but if you prefer a saucy meatball, skip the coating and simply bake until firm, then simmer in marinara. Any extra coating mixture can be toasted in the oven and sprinkled over roasted veggies or creamy pastas. Leftover meatballs can be frozen and reheated in a 425-degree oven until warmed through, about 15 minutes.

Provided by Kay Chun

Categories dinner, snack, finger foods, meatballs, vegetables, appetizer, main course, side dish

Time 50m

Yield 24 meatballs

Number Of Ingredients 14

Ingredients

2 tablespoons bulgur wheat
1/4 cup extra-virgin olive oil
1/2 cup plus 1/3 cup seasoned Italian bread crumbs
1/2 cup grated Parmesan cheese (about 2 ounces)
2 garlic cloves, peeled
4 medium cremini mushrooms, stemmed and quartered
1 (15-ounce) can chickpeas, rinsed and drained (about 1 1/2 cups)
1 large egg
1/4 cup ricotta (about 2 ounces)
1 teaspoon fennel seeds
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup marinara sauce, warmed, for dipping

Steps:

Heat oven to 375 degrees. Bring 1/4 cup water to a boil in a small saucepan. Add the bulgur, remove from heat, cover and let sit until tender, about 15 minutes. Drain, pressing to remove excess water, then let cool.
Prepare the coating: In a shallow bowl, combine the oil, 1/2 cup bread crumbs and 1/4 cup Parmesan; mix until well blended and crumbly. Set aside.
Prepare the meatballs: In a food processor, pulse garlic until finely chopped. Add mushrooms, and pulse until chopped, with pea-size pieces remaining (do not purée). Transfer to a large bowl. Add the chickpeas to the food processor, pulse, then add them to the mushrooms. Add the remaining 1/3 cup breadcrumbs and 1/4 cup Parmesan, plus the bulgur, egg, ricotta, fennel seeds, oregano, salt, pepper and 1 tablespoon water; mix until well blended.
Form the meatball mixture into 1 1/2-inch meatballs (you should have about 24). Roll meatballs in the coating, pressing gently to adhere, then arrange on a greased baking sheet. Bake, turning halfway through, until golden, 18 to 20 minutes. Serve with marinara sauce, for dipping.

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