Vegetarian Chickpea Meatballs
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Vegetarian Chickpea Meatballs
These meatless “meatballs” are as nutritious as they are delicious! Roasted mushrooms give them extra umami flavor, while chickpeas provide protein and fiber. They’re glazed with an Asian-style sauce that gives them a sweet and savory punch!
Makes 12 meatballs
Ingredients
Directions
Preheat oven to 350°. Working in 3 batches, pulse mushrooms in a food processor until no pieces are bigger than ¼". Transfer to a lightly oiled parchment-lined rimmed baking sheet.
Add chickpeas to sheet and toss with mushrooms and 1 tbsp Colavita olive oil. Bake, tossing once halfway through, until chickpeas are slightly darkened and mushrooms have shrunk and are browned, 35–40 minutes. Let cool. Keep the oven on for the next round of baking.
Meanwhile, bring Colavita Hot Chili peppers, soy sauce, honey, and rice vinegar to a boil in a small saucepan. Reduce heat to medium-low and simmer, stirring frequently, until slightly thickened and foamy on top, about 10 minutes. Let cool.
Pulse eggs, ginger, panko, chopped scallion greens, ⅓ cup cilantro, and 3 Tbsp. Colavita olive oil in food processor until fully incorporated. Add chickpea-mushroom mixture and 1 tsp. salt and pulse until no pieces are bigger than ¼". Transfer chickpea mixture to a large bowl and chill at least 25 minutes to firm up.
Line a baking sheet with parchment paper and drizzle it with a little Colavita olive oil. Roll chickpea mixture with your hands into golf-ball-size balls (about 1½"). Arrange balls on prepared sheet and brush with about one-quarter of spicy soy glaze mixture. Bake meatballs until firm and slightly darkened, 18–20 minutes.
Arrange meatballs on a platter and drizzle with sauce. Serve with rice and remaining sauce alongside.
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Ingredients
Directions
Preheat oven to 350°. Working in 3 batches, pulse mushrooms in a food processor until no pieces are bigger than ¼". Transfer to a lightly oiled parchment-lined rimmed baking sheet.
Add chickpeas to sheet and toss with mushrooms and 1 tbsp Colavita olive oil. Bake, tossing once halfway through, until chickpeas are slightly darkened and mushrooms have shrunk and are browned, 35–40 minutes. Let cool. Keep the oven on for the next round of baking.
Meanwhile, bring Colavita Hot Chili peppers, soy sauce, honey, and rice vinegar to a boil in a small saucepan. Reduce heat to medium-low and simmer, stirring frequently, until slightly thickened and foamy on top, about 10 minutes. Let cool.
Pulse eggs, ginger, panko, chopped scallion greens, ⅓ cup cilantro, and 3 Tbsp. Colavita olive oil in food processor until fully incorporated. Add chickpea-mushroom mixture and 1 tsp. salt and pulse until no pieces are bigger than ¼". Transfer chickpea mixture to a large bowl and chill at least 25 minutes to firm up.
Line a baking sheet with parchment paper and drizzle it with a little Colavita olive oil. Roll chickpea mixture with your hands into golf-ball-size balls (about 1½"). Arrange balls on prepared sheet and brush with about one-quarter of spicy soy glaze mixture. Bake meatballs until firm and slightly darkened, 18–20 minutes.
Arrange meatballs on a platter and drizzle with sauce. Serve with rice and remaining sauce alongside.