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Mushroom & Chickpea Meatballs

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Ready in 30 minutes, these meatballs are satisfying and hold their shape well. Go ahead and make these bite-size veggie-loaded meatballs for dinner tonight!

Ingredients

  • 1 – 1 ½ Tablespoon oil
  • 1/2 cups of onion, roughly diced
  • 2 cups mushrooms, sliced
  • 3 garlic cloves, roughly chopped or 3 teaspoons garlic powder
  • 1 15-ounce can chickpeas, drained and rinsed
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 Tablespoon Italian blend herbs (parsley, oregano, rosemary, basil)
  • 2 Tablespoon vegetarian Worcestershire sauce
  • 1 cup cornflakes, crushed
  • 2 eggs, whisked

Instructions:

  1. In a large pan, heat oil over medium heat. Add onion and cook for 2 minutes. Add the sliced mushrooms.
  2. Cook for 5 to 7 more minutes until they are brown and soft and the water is gone.
  3. With 2-3 minutes remaining with the mushrooms, add the garlic. Remove from heat and set aside to cool.
  4. In a food processor or blender, add chickpeas, salt, pepper, Italian herb blend, and Worcestershire sauce. Pulse 2-3 times until a very coarse mixture forms.
  5. Add the mostly cooled mushroom mixture and continue pulsing as a more uniform, yet still slightly coarse, mixture forms. If the mushrooms are too hot, they will add extra moisture from the steam.
  6. Add the crushed cornflakes and pulse until incorporated. Taste test and add additional salt as needed. Transfer the mixture to a bowl and stir in whisked eggs until fully incorporated.
  7. Using your hands or spoon, form and roll 1 – 1 ½ inch meatballs, creating about 20-24 balls.
  8. Coat a large pan in about ¼ inch of oil, and heat over medium heat. Add the “meatballs” to the heated oil, being sure to not crowd the pan.
  9. Cook 1-2 minutes on each side, until golden brown. You may need to gently turn the meatball from underneath so the outside layer doesn’t stick on the first side. Continue cooking in batches until all meatballs are cooked.
  10. Top with warm tomato sauce. Enjoy!

Source: forkinthekitchen.com

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