Veggie Meatballs

Ingredients

• 1 tablespoon olive oil
• 8 ounces cremini mushrooms, finely chopped
• 1/2 cup yellow onion, finely diced
• 3 garlic cloves, minced
• 1 can chickpeas, drained and rinsed (15 oz)
• 3/4 cup rolled oats
• 1/3 cup walnuts, finely chopped
• 1/3 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 egg
• 2 tablespoons all-purpose flour
• 2 cups marinara sauce

Method

1. 1

   Preheat the oven to 400°F and line a baking sheet with parchment paper.

2. 2

   Heat olive oil in a 9-inch skillet over medium heat. Add the mushrooms and onion and cook, stirring occasionally, until softened and most of the liquid has evaporated, about 8 minutes.

   8:00 · Cook mushrooms and onion
3. 3

   Add the garlic and cook until fragrant, about 1 minute. Remove from heat and let cool slightly.

   1:00 · Cook garlic
4. 4

   In a food processor, pulse the chickpeas until roughly mashed with some texture remaining, about 10 pulses.

5. 5

   In a large bowl, combine the mashed chickpeas, cooked mushroom mixture, oats, walnuts, Parmesan, parsley, oregano, red pepper flakes, salt, and black pepper.

6. 6

   Add the egg and flour to the mixture and stir until fully combined and the mixture holds together when pressed.

7. 7

   Scoop the mixture into 24 portions, about 1 1/2 tablespoons each, and roll firmly into balls.

8. 8

   Arrange the meatballs on the prepared baking sheet, spacing them evenly apart.

9. 9

   Bake until firm and browned on the outside, turning once halfway through, 20 to 25 minutes.

   20:00 · Bake meatballs
10. 10

    Warm the marinara sauce in a saucepan over medium-low heat, then serve the meatballs with the sauce.

    5:00 · Warm marinara sauce