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.
Vegetarian Chickpea Meatballs
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
These protein-packed meatballs can be made in advance and frozen for later. Molli Morelos cooking sauce adds a Mexican twist to this recipe.
Course:
Appetizer, Main Course
Cuisine:
Mediterranean, Mexican
Servings: 4 people
Ingredients
- 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
Instructions
-
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
