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Vegetarian Meatballs

Vegetarian Meatballs
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These Vegetarian Meatballs are a hearty, comforting, and flavorful plant-based dish made with simple, wholesome ingredients like chickpeas, herbs, and spices. Perfect for quick weeknight dinners, party snacks, or main meals, they offer a rich umami taste without any meat, are packed with protein and fiber, and are easily customizable to suit various dietary needs.

Ingredients

Scale

Base Ingredients

  • 1 can (15 oz) canned chickpeas, drained and rinsed
  • 1 cup breadcrumbs (use gluten-free if desired)
  • 1/4 cup grated Parmesan cheese or nutritional yeast

Aromatics & Herbs

  • 2 cloves garlic, finely minced
  • 1/4 cup finely minced onion
  • 1/4 cup fresh parsley, chopped

Binders & Seasoning

  • 1 egg or 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water, mixed and rested)
  • 2 tbsp olive oil, plus additional for cooking
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. Prepare the Base: Drain and rinse the canned chickpeas thoroughly. Place them in a food processor and pulse until they reach a coarse, crumbly texture, avoiding over-processing to maintain some bite and texture.
  2. Mix in the Flavorings: Transfer the processed chickpeas to a bowl. Add the finely minced garlic, onion, chopped parsley, breadcrumbs, Parmesan cheese or nutritional yeast, Italian seasoning, salt, and pepper. Mix well to combine the flavors and ingredients.
  3. Add the Binder: Whisk together the egg or prepared flax egg with 2 tablespoons of olive oil. Incorporate this mixture into the chickpea mixture to ensure the meatballs hold their shape while cooking and stay moist inside.
  4. Shape the Meatballs: Using your hands or a small cookie scoop, form the mixture into evenly sized balls about the size of a golf ball. Place them on a baking sheet lined with parchment paper or a lightly greased pan.
  5. Cook to Perfection: Choose your cooking method: Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, flipping halfway through to ensure even browning; or pan-fry in olive oil over medium heat, turning until all sides are golden brown and crisp. Both methods yield delicious results with different textures.

Notes

  • Don’t over-process the chickpeas; leaving some texture helps prevent mushy meatballs.
  • Let the mixture rest in the refrigerator for 20 to 30 minutes before shaping to firm it up for easier handling.
  • Use fresh herbs like parsley or basil to brighten the flavor more than dried herbs.
  • Adjust moisture by adding more breadcrumbs a tablespoon at a time if too wet, or a splash of olive oil or water if too dry.
  • Cook meatballs in batches to avoid overcrowding and ensure even cooking and browning.

Nutrition

Keywords: vegetarian meatballs, chickpea meatballs, plant-based, gluten-free, healthy dinner, meatless meal, Italian vegetarian recipe

Find it online: https://marygourmet.com/vegetarian-meatballs/