Best 2 Chickpea Vegetarian Meatballs Recipes
Indulge in a delectable vegetarian journey with these tantalizing chickpea meatballs, a symphony of flavors and textures that will captivate your palate. Crafted with wholesome chickpeas, aromatic herbs, and a medley of spices, these meatballs burst with Mediterranean flair. Perfectly browned and infused with a hint of smokiness from the grill, they offer a satisfying bite in every morsel. Served atop a bed of creamy tzatziki sauce, they become the centerpiece of a flavorful feast. Accompanying these meatballs are three tempting variations: a zesty tomato sauce, a vibrant mint-coriander chutney, and a refreshing cucumber-yogurt sauce. Each sauce adds a unique dimension to the meatballs, allowing you to tailor the flavors to your preference. Whether you seek a tangy kick, a burst of freshness, or a soothing touch, these sauces elevate the meatballs to a culinary masterpiece.
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SPICY MEATBALLS WITH CHICKPEAS
Meatballs are the ultimate comfort food, and these are especially nice, perfumed with cumin, coriander and cinnamon. (Feel free to use ground beef, pork or turkey if ground lamb isn't available.) They may be prepared several hours or up to 2 days in advance - they reheat beautifully. Make the tomato gravy as piquant as you like, adding a good pinch of cayenne if you wish. The optional saffron adds a floral note. If you have the time, cook your chickpeas from scratch (it's best to soak them for at least a few hours or overnight). They'll cook in less than an hour. One pound dried chickpeas will yield about 6 cups cooked.
Provided by David Tanis
Categories dinner, meatballs, main course
Time 1h
Yield 4 to 6 servings (about 30 meatballs)
Number Of Ingredients 19
Steps:
- Heat oven to 350 degrees. Make the meatballs: In a large bowl, combine ground lamb, raw rice, salt, cumin, coriander, cinnamon, onion and garlic. Knead mixture well.
- Coat a sheet pan or roasting pan lightly with olive oil. With wet hands, form mixture into 1-ounce meatballs and arrange in one layer on pan. Bake, uncovered, for about 15 minutes, until lightly browned. Remove and let cool slightly.
- Meanwhile, make the gravy: Place a wide heavy-bottomed pot or Dutch oven over medium heat. Add 2 tablespoons olive oil. When oil is hot, add onion, sprinkle lightly with salt and cook, stirring until softened and just beginning to brown, about 10 minutes.
- Add saffron with soaking water, cumin, red-pepper flakes and cinnamon stick. Crush tomatoes with your hands, and add to pot, along with all tomato juices. Raise heat to medium-high, add broth and bring to a simmer. Taste and add more salt or red-pepper flakes as needed. Carefully add meatballs and adjust heat to a gentle simmer. Cover and cook for 30 minutes.
- Warm 2 tablespoons olive oil in a wide skillet over medium-high heat. Add chickpeas and a splash of water and heat through. Season to taste with salt. Sprinkle with chopped parsley or cilantro. Serve each diner 5 or 6 meatballs and plenty of gravy. Add a large spoonful of chickpeas on the side.
VEGETARIAN MEATBALLS
Seasoned with Parmesan, ricotta, fennel seeds and oregano, these meat-free Italian meatballs capture all the flavors of the classic. Cremini mushrooms and chickpeas mimic the texture of ground beef, bulgur helps bind the mixture together, and ricotta keeps it tender. The balls are rolled in a light coating of bread crumbs and Parmesan that crisps as it bakes, but if you prefer a saucy meatball, skip the coating and simply bake until firm, then simmer in marinara. Any extra coating mixture can be toasted in the oven and sprinkled over roasted veggies or creamy pastas. Leftover meatballs can be frozen and reheated in a 425-degree oven until warmed through, about 15 minutes.
Provided by Kay Chun
Categories dinner, snack, finger foods, meatballs, vegetables, appetizer, main course, side dish
Time 50m
Yield 24 meatballs
Number Of Ingredients 14
Steps:
- Heat oven to 375 degrees. Bring 1/4 cup water to a boil in a small saucepan. Add the bulgur, remove from heat, cover and let sit until tender, about 15 minutes. Drain, pressing to remove excess water, then let cool.
- Prepare the coating: In a shallow bowl, combine the oil, 1/2 cup bread crumbs and 1/4 cup Parmesan; mix until well blended and crumbly. Set aside.
- Prepare the meatballs: In a food processor, pulse garlic until finely chopped. Add mushrooms, and pulse until chopped, with pea-size pieces remaining (do not purée). Transfer to a large bowl. Add the chickpeas to the food processor, pulse, then add them to the mushrooms. Add the remaining 1/3 cup breadcrumbs and 1/4 cup Parmesan, plus the bulgur, egg, ricotta, fennel seeds, oregano, salt, pepper and 1 tablespoon water; mix until well blended.
- Form the meatball mixture into 1 1/2-inch meatballs (you should have about 24). Roll meatballs in the coating, pressing gently to adhere, then arrange on a greased baking sheet. Bake, turning halfway through, until golden, 18 to 20 minutes. Serve with marinara sauce, for dipping.
Tips:
- Use the right chickpeas: Dried chickpeas are best for this recipe, as they hold their shape better than canned chickpeas. If using canned chickpeas, be sure to drain and rinse them well before using.
- Soak the chickpeas overnight: This will help to soften them and make them easier to cook.
- Use a food processor to grind the chickpeas: This will help to create a smooth and consistent texture for the meatballs.
- Add plenty of flavorings: The meatballs will be bland without a variety of flavorings. Some good options include garlic, onion, cumin, coriander, and paprika.
- Don't overcook the meatballs: The meatballs should be cooked through, but not dry. Overcooked meatballs will be tough and chewy.
Conclusion:
These chickpea vegetarian meatballs are a delicious and healthy alternative to traditional meatballs. They are perfect for a variety of dishes, including pasta, rice, and salads. They are also a great way to get more protein and fiber into your diet. With a little planning and effort, you can easily make these meatballs at home.
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