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Vegetarian Meatballs made with Chickpeas and Mushrooms
5 from 129 votes

Vegetarian Meatballs made with Chickpeas and Mushrooms

These Vegetarian Meatballs combine sautéed mushrooms, chickpeas, and sun-dried tomatoes with herbs and spices, bound together with panko and eggs, to create moist, textured meatballs that can be fried or baked for a satisfying plant-based dish.

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

Ingredients

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Optional: place the mixture in the fridge for 15 minutes if it seems too warm, depending on how cool the mushrooms are.
  6. Using your hands or a cookie scoop, form and roll 1 - 1 ½ inch meatballs, creating approximately 20-24 balls.
  7. 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.
  8. 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!

Notes

  • Use dry-packed sun-dried tomatoes, draining and patting oil-packed varieties before using to prevent extra moisture.
  • If tomatoes are not julienned, chop them roughly for even incorporation into the mixture.
  • To bake instead of fry, preheat oven to 425°F and arrange meatballs on a greased sheet; bake 13-15 minutes until golden and crisp.
  • Chilling the mixture before shaping can help firm the texture for easier handling.

Nutrition Information

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 326

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.