Servings: 4 | Prep Time: 10 mins | Cook Time: 25 min.
These meatballs are hearty, savory, very flavorful. Even those that eat meat liked them! These protein-packed meatballs can be made in advance and frozen for later.
As a legume, chickpeas are considered both a vegetable and protein food, helping you hit two important food groups at once. These nutty beans are rich in protein, vitamins and minerals — and they provide fiber too.
These protein-packed meatballs can be made in advance and frozen for later. Molli Morelos cooking sauce adds a Mexican twist to this recipe.
- 1 jar Molli Morelos cooking sauce
- 1 tbsp olive oil
- 1/2 white onion minced
- 3 cloves garlic minced
- ½ cup of almonds
- 2 cups canned chickpeas drained
- ½ cup quick cook oatmeal
- 1 egg
- 2 tbsp parsley
- salt and ground black pepper to taste
Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet with cooking spray.
Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes.
Pulse chickpeas in a food processor until finely ground. Add onion and garlic, almonds, oatmeal, egg, parsley, salt, and black pepper; process until mixture holds together like a dough.
Scoop out 2 tablespoons of the mixture and roll into a ball; set on the prepared baking sheet. Repeat with remaining mixture.
Bake in the preheated oven until bottom is golden brown, about 15 minutes. Turn each meatball over and continue baking until golden brown on top, about 10 minutes more.
Warm Molli Morelos cooking sauce, pour warm sauce over meatballs