Try these meatless meatballs made with a combination of mushrooms, chickpeas, and breadcrumbs. They are packed with flavor and have a satisfying texture. This recipe is perfect for those looking for a meat alternative or for vegetarians and vegans. Enjoy them on a bed of spaghetti with your favorite marinara sauce, or serve them as an appetizer at your next gathering.
Ingredients
- 8 ounces cremini or button mushrooms
- 1 can chickpeas, drained and rinsed
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg, beaten
- 1/4 cup olive oil
Directions
- Preheat the oven to 400°F (200°C).
- In a food processor, pulse the mushrooms until finely chopped.
- Add the chopped mushrooms, chickpeas, breadcrumbs, Parmesan cheese, garlic, parsley, oregano, salt, pepper, and beaten egg to a large mixing bowl. Mix well.
- Using your hands, shape the mixture into small meatballs and place them on a baking sheet lined with parchment paper.
- Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook for about 2 minutes on each side, until browned.
- Transfer the meatballs to the preheated oven and bake for 15-20 minutes, or until cooked through.
- Serve the meatballs with your favorite marinara sauce and spaghetti, or as an appetizer with dipping sauce.
