Get the Recipe Vegetarian Meatballs made with Chickpeas and Mushrooms

Name: Get the Recipe Vegetarian Meatballs made with Chickpeas and Mushrooms
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 - 1 ½ 1 - 1 ½ Tablespoon extra-virgin olive oil; ½ ½ cup yellow onion; 2 2 cups mushrooms; 3 3 garlic cloves; 1 15-ounce 1 15-ounce can chickpeas; ½ ½ cup sun-dried tomatoes; 1 1 tsp fine sea salt; ¼ ¼ tsp white pepper; 1 1 Tablespoon Italian blend herbs; 2 2 Tablespoon vegetarian Worcestershire sauce; 1 1 cup panko; 2 2 eggs; vegetable oil

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5.0

129 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
4 servings
Calories
326 kcal
Course
Dinner
Cuisine
Italian

Get the Recipe Vegetarian Meatballs made with Chickpeas and Mushrooms

Uri Fleming

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These quick pan-fried vegetarian meatballs combine canned chickpeas, sliced mushrooms, panko breadcrumbs, onion, egg, and sun-dried tomatoes. Ready in 30 minutes, they’re savory and satisfying, and hold their shape well. Go ahead and make these bite-size veggie-loaded meatballs for dinner tonight!

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Ingredients

Servings

1 - 1 ½ 1 - 1 ½ Tablespoon extra-virgin olive oil
½ ½ cup yellow onion roughly diced
2 2 cups mushrooms sliced
3 3 garlic cloves roughly chopped
1 15-ounce 1 15-ounce can chickpeas drained and rinsed
½ ½ cup sun-dried tomatoes dry; julienned*
1 1 tsp fine sea salt
¼ ¼ tsp white pepper
1 1 Tablespoon Italian blend herbs
2 2 Tablespoon vegetarian Worcestershire sauce
1 1 cup panko
2 2 eggs whisked
vegetable oil or a neutral oil, for frying

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Instructions

In a large skillet, heat olive oil over medium heat. Add onion and cook for 2 minutes. Add the sliced mushrooms, cook for an additional 5-7 minutes until brown and tender, and the water has evaporated from them. With 2-3 minutes remaining with the mushrooms, add the garlic. Remove from heat and set aside to cool.
In a food processor, add chickpeas, sun-dried tomatoes, sea salt, white pepper, Italian herb blend, and Worcestershire sauce. Pulse 2-3 times until a very coarse mixture forms.
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.
Add the panko breadcrumbs 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.
Optional: place the mixture in the fridge for 15 minutes if it seems too warm, depending on how cool the mushrooms are.
Using your hands or a cookie scoop, form and roll 1 - 1 ½ inch meatballs, creating approximately 20-24 balls.
To pan-fry, coat a heavy-duty skillet (I like to use cast iron) in approximately ¼ inch of neutral oil or olive oil, and heat over medium heat. Add the meatballs to the heated oil, being sure to not crowd the pan. 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.
Serve with your favorite tomato sauce as desired, or in your preferred recipe. Do not continue to cook the meatballs in tomato sauce, however. Enjoy!

Equipments used:

Notes

Sun-Dried Tomatoes: use the ones that are dry in a pouch (not ones packed in oil). If you do use the oil variety, drain the oil and pat dry first to ensure they don't add too much extra moisture to the mixture. If they're not julienned, roughly chop them to ensure they're mixed in with the food processor.
Want to bake them? Preheat oven to 425°F. Lightly grease a baking sheet or baking dish, spreading the meatballs evenly across. Bake for 13-15 minutes until golden brown and a crisp exterior forms.
Sun-Dried Tomatoes: use the ones that are dry in a pouch (not ones packed in oil). If you do use the oil variety, drain the oil and pat dry first to ensure they don't add too much extra moisture to the mixture. If they're not julienned, roughly chop them to ensure they're mixed in with the food processor.
Want to bake them? Preheat oven to 425°F. Lightly grease a baking sheet or baking dish, spreading the meatballs evenly across. Bake for 13-15 minutes until golden brown and a crisp exterior forms.

Nutrition Information

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Calories 326kcal (16%) Carbohydrates 38g (13%) Protein 14g (28%) Fat 14g (22%) Saturated Fat 2g (10%) Trans Fat 1g Cholesterol 82mg (27%) Sodium 1075mg (45%) Potassium 885mg (25%) Fiber 8g (32%) Sugar 8g (16%) Vitamin A 257IU (5%) Vitamin C 9mg (10%) Calcium 105mg (11%) Iron 4mg (22%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 326 kcal

% Daily Value*

Calories	326kcal	16%
Carbohydrates	38g	13%
Protein	14g	28%
Fat	14g	22%
Saturated Fat	2g	10%
Trans Fat	1g	50%
Cholesterol	82mg	27%
Sodium	1075mg	45%
Potassium	885mg	19%
Fiber	8g	32%
Sugar	8g	16%
Vitamin A	257IU	5%
Vitamin C	9mg	10%
Calcium	105mg	11%
Iron	4mg	22%