Chickpea Meatballs Recipe
Indulge in a culinary masterpiece with our gourmet vegan chickpea meatballs, simmered to perfection in a rich and savory tomato sauce. Bursting with flavor and wholesome ingredients, this recipe elevates the humble chickpea to new heights, offering a delightful twist on traditional meatballs. Crafted with care and precision, each bite promises a symphony of tastes and textures that will tantalize your taste buds and leave you craving more.
Ingredients:
For the Chickpea Meatballs:
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 cup breadcrumbs (gluten-free if desired)
- 1/4 cup nutritional yeast for a hint of cheesy goodness
- 1/4 cup fresh parsley, finely chopped
- 1/2 red onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste for depth of flavor
- 1 tablespoon soy sauce or tamari for umami richness
- 1 teaspoon dried oregano for aromatic notes
- 1 teaspoon dried basil for a touch of freshness
- Salt and pepper to taste
- 2 tablespoons olive oil for baking perfection
For the Tomato Sauce:
- 1 can (28 oz) crushed tomatoes
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Nutrition Facts (Per Serving – Makes approximately 20 meatballs):
- Calories: 120
- Total Fat: 3g
- Saturated Fat: 0.4g
- Total Carbohydrates: 18g
- Dietary Fiber: 4g
- Sugars: 3g
- Protein: 5g
Servings: This recipe yields approximately 20 delectable chickpea meatballs, perfect for sharing or savoring as leftovers.
Instructions:
- Prepare the Chickpea Mixture: Begin by pulsing together chickpeas, breadcrumbs, nutritional yeast, parsley, red onion, garlic, tomato paste, soy sauce, oregano, basil, salt, and pepper in a food processor until a cohesive mixture forms, retaining some texture for a delightful bite.
- Form the Meatballs: Preheat your oven to 375°F (190°C) and generously grease a baking sheet with olive oil. With moistened hands, shape the chickpea mixture into golf ball-sized meatballs, placing them evenly spaced on the prepared baking sheet.
- Bake the Meatballs: Drizzle a touch of olive oil over the meatballs for a golden finish, then bake in the preheated oven for 25-30 minutes or until gloriously golden brown, ensuring to turn them halfway through for uniform cooking.
- Prepare the Tomato Sauce: Meanwhile, in a saucepan, combine crushed tomatoes, minced garlic, oregano, basil, salt, and pepper, allowing the flavors to meld over low heat for 15-20 minutes, stirring occasionally to prevent sticking.
- Simmer with Sauce: Once the chickpea meatballs emerge from the oven, transfer them gently into the simmering tomato sauce, allowing them to bathe in the luscious flavors for an additional 10 minutes, infusing each morsel with savory goodness.
- Serve with Panache: Present your gourmet vegan chickpea meatballs over a bed of al dente pasta, accompanied by crusty bread to sop up the delectable sauce, or as a standalone delight, garnished with a flourish of fresh herbs for a touch of elegance.
Savor the Moment: Embark on a culinary journey with our gourmet vegan chickpea meatballs, where each bite is a testament to the artistry of plant-based cuisine. Perfect for entertaining guests or elevating a weeknight meal, this recipe embodies the essence of indulgence without compromise. Delight in the symphony of flavors and textures, and discover the joy of savoring a wholesome, satisfying dish that nourishes both body and soul. Experience the magic of plant-based dining today with our exquisite chickpea meatballs in savory tomato sauce.
Recipe: Vegan Chickpea Meatballs
Ingredients:
For the Chickpea Meatballs:
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 cup breadcrumbs (gluten-free if needed)
- 1/4 cup nutritional yeast
- 1/4 cup fresh parsley, chopped
- 1/2 red onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 tablespoon soy sauce or tamari
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 tablespoons olive oil (for baking)
For the Tomato Sauce:
- 1 can (28 oz) crushed tomatoes
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Nutrition Facts (Per Serving – Makes approximately 20 meatballs):
- Calories: 120
- Total Fat: 3g
- Saturated Fat: 0.4g
- Total Carbohydrates: 18g
- Dietary Fiber: 4g
- Sugars: 3g
- Protein: 5g
Servings:
This recipe makes approximately 20 chickpea meatballs.
Instructions:
1. Prepare the Chickpea Mixture:
- In a food processor, combine chickpeas, breadcrumbs, nutritional yeast, parsley, red onion, garlic, tomato paste, soy sauce, oregano, basil, salt, and pepper. Pulse until the mixture comes together but still has some texture.
2. Form the Meatballs:
- Preheat the oven to 375°F (190°C). Grease a baking sheet with olive oil.
- With wet hands, form the chickpea mixture into golf ball-sized meatballs and place them on the prepared baking sheet.
3. Bake the Meatballs:
- Drizzle olive oil over the meatballs. Bake in the preheated oven for 25-30 minutes or until golden brown, turning them halfway through for even cooking.
4. Prepare the Tomato Sauce:
- In a saucepan, combine crushed tomatoes, minced garlic, oregano, basil, salt, and pepper. Simmer for 15-20 minutes, stirring occasionally.
5. Serve:
- Once the chickpea meatballs are done, transfer them to the tomato sauce and let them simmer for an additional 10 minutes.
6. Enjoy:
- Serve the vegan chickpea meatballs over pasta, with crusty bread, or as desired. Garnish with fresh herbs if preferred.