Vegan Meatballs with Mushrooms and Chickpeas

Vegan Meatballs with Mushrooms and Chickpeas
  • Pompeian Organic Extra Virgin Olive Oil, approximately 1/3 cup, divided
  • 14 ounces cremini mushrooms, sliced
  • 1 1/2 teaspoon salt, divided
  • 2 (16 ounce) cans low-sodium chickpeas, drained
  • 3 cloves garlic, chopped roughly
  • 3 teaspoon Italian seasoning
  • 1/2 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon nutritional yeast for serving (optional)
  1. Heat 2 tablespoons of Pompeian Organic Extra Virgin Olive Oil in a large skillet over high heat.
  2. Add the mushrooms and spread them so they cover the bottom of the pan. Continue to cook mushrooms, stirring occasionally, until they are browned and softened, 8-9 minutes. Add 1 teaspoon of the salt and cook, stirring continuously for another 1-2 minutes.
  3.  Transfer mushroom to a food processor or high-powered blender. Pulse until very small pieces. Add a drizzle of water if that helps them to blend.
  4. Transfer mushrooms to a fine mesh sieve. Press out as much liquid as possible. Return them to the food processor.
  5. Add the chickpeas, garlic, Italian seasoning, remaining 1/2 teaspoon of salt and the pepper. Pulse until well blended. You want it to be a lumpy mixture that holds together.
  6. Transfer to a bowl and add the flour. Mix with hands until combined.
  7. Use an ice cream scoop to scoop out meatballs. Roll with hands into balls.
  8. Preheat oven to 350F.
  9. Pour Pompeian Organic Extra Virgin Olive Oil into a non-stick or cast-iron skillet until it coats bottom. Heat over medium-high. Add meatballs. Cook until brown underneath, 2-3 minutes, and then turn. Continue to cook and turn until brown on all sides.
  10. Transfer balls to a baking sheet and put into oven for 30 minutes.
  11. Toss with your favorite sauce. Sprinkle with nutritional yeast if desired.

Author: Cook the Story


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