Super Savory Vegetarian “Meatballs”

Going into Super Bowl weekend with your MUST HAVE appetizer!

This week has felt so busy. I have laundry piles on the floor from last weekend, dishes that need to be put away, and a bathroom counter that desperately needs cleaned. Tell me I’m not the only one guys. It’s probably because last weekend had a lot going on – and I just haven’t seemed to recover. I went to  a friend’s super fun wedding that was SO full of love, and then, of course, it’s Super Bowl madness here in Minneapolis, so you know I had to go check it out.

I also think it’s just that time of year though, and maybe part of just getting older, where the busy feeling never ceases. I don’t know. But what I do know is that I’m so ever thankful for these Super Savory Vegetarian Meatballs. And to finally have a weekend to relax and just chow down on them without regret.

I can’t believe I have gone my entire life without these vegetarian meatballs. As you know (or maybe don’t if you’re new around here) I don’t eat a ton of meat. Once in a while, yes, but I’m very particular about the quality of it, and I almost never cook meat at home. It’s not something I feel the need to have, or want to spend my grocery budget on TBH. But flavor-filled balls of yumminess topped with marinara sauce? Now that’s something I can get on board with!

I mean, what do you do when the craving for good ol’ fashioned spaghetti and meatballs pops up, you don’t want meat? These are hands down the best substitute! The texture is spot on, and the flavor hits the nail on the head. It’s got all the umami-ness you need for a vegetarian meatball, so it gives you that classic meatball taste taste.

In a food processor we mix together…

… sautéed mushrooms and onion

…chickpeas

…sun-dried tomatoes

….Italian herbs

…Worcestershire sauce (be sure to use vegetarian if you’re a purist!)

It all binds together with some eggs and voila, dare I say the best vegetarian meatballs around?

I mean, really. I’ve converted one of my meat-loving coworkers to the side of vegetarianism. Now, I don’t mean fully, but as in accepting that vegetarian food can be super flavorful, delicious, and filling. One coworker even suggested I call them “holy-sh*t-I-didn’t-know-there-wasn’t-meat-in-these-meatballs” meatballs. Honestly, even the meat-eaters in your life will love these for the rich, savory flavor, and perfect meatball-like texture.

I also love that these Super Savory Vegetarian Meatballs can be prepared two ways! The first, and my favorite, is to fry them in a bit of oil OR bake them! If you want a little more crunch exterior, I’d definitely go with the frying option, but baking them is almost just as good for a quick-fix or healthier option. 😉

Liven Meatless Monday – and Super Bowl weekend – up with these Super Savory Vegetarian Meatballs! 

P.S. What is on your Super Bowl menu this weekend?! I can’t wait to eat ALL THE FOOD!

Super Savory Vegetarian “Meatballs”

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• Author: Becca
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4-6 servings
• Category: Dinner

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Description

The best vegetarian meatballs – with excellent texture and all the umami-ness you need, they have the classic meatball taste without the meat! Perfect as an appetizer for a party or a quick weeknight dinner!

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Ingredients

• 1 – 1 ½ Tablespoons olive oil
• ½ cup onion, roughly diced
• 3 garlic cloves, roughly chopped
• 2 cups sliced mushrooms (I used crimini)
• 1 15-oz. Can chickpeas, drained and rinsed
• ½ cup sun-dried tomatoes, julienned
• 1 teaspoon fine sea salt
• ¼ teaspoon white pepper
• 1 Tablespoon Italian blend herbs
• 2 Tablespoons vegetarian Worcestershire sauce
• 1 cup breadcrumbs or panko
• 2 eggs, whisked
• Olive oil, or a flavorless oil, for frying

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Instructions

1. In a large skillet, heat olive oil over medium heat. Add onion and cook for 2 minutes. Add garlic and sliced mushrooms, cook for an additional 5-7 minutes until brown and tender. Remove from heat and set aside.
2. In a food processor, add chickpeas, sun-dried tomatoes, sea salt, white pepper, Italian herb blend, and Worcestershire sauce. Pulse 2-3 times until a very coarse mixture forms.
3. Add mushroom mixture and continue pulsing as a more uniform coarse mixture forms. Add breadcrumbs and continue to pulse until incorporated.  Taste test and add additional salt as needed. Stir in whisked eggs until incorporated. Form 1 – 1 ½ inch balls, you’ll get about 18-20 meatballs.
4. Coat a skillet (I use my cast iron) in ¼ inch flavorless oil or olive oil and heat over medium heat. Add meatballs to heated oil, being sure to not crowd the pan. Cook 1-2 minutes on each side, until golden brown. Continue cooking in batches until all meatballs are cooked. *See baking option below.
5. Serve with your favorite tomato sauce as desired.

Notes

I use the sun-dried tomatoes that come in a pouch (dry) vs. in the oil for this recipe. If you do use the ones in oil, be sure to pat them dry first.

To bake, preheat oven to 425 F. grease a baking sheet or baking dish well, and bake for 13-15 minutes until a golden brown, crisp exterior forms.

4 meatballs1746.3 g245 mg6.5 g22.2 g8.6 g74.4 mg