8-10 servings; 10 min preparation; 40 min cooking time.
The recipe for today features meatballs, but without any meat. Meat-lovers will think it sounds weird, but they do taste like real ones. Of course they are healthier and delicious.
Replacing meat with mushrooms is a good idea considering the specific flavor. If you caramelize the mushrooms long enough and add meatballs seasoning, you will create a version very close to the original version.
- 250 g chestnut mushrooms, minced
- 150 g chickpeas, drained
- 1/2 onion, minced
- 2 garlic cloves, minced
- 10 g fresh flat-leaf parsley
- 1/2 tsp paprika powder
- 1/2 dry oregano or Italian seasoning
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp pepper
Chop the mushrooms very fine. Heat oil in a pan over medium heat and add the mushrooms. Saute the mushrooms until light brown.
Add minced onion. Cook until the onion is transparent. Add minced garlic. Stir for 5 min.
Put the chickpeas in a blender and press until they turn to a paste. If it is too dry, drizzle a little bit of almond milk or oil. Transfer to a bowl.
Add the mushrooms to the chickpeas paste. Add minced parsley and all the seasonings. Mix well. Cover the bowl with plastic foil and leave in the fridge as long as you can. You can cook them directly as well.
Preheat the oven to 200 degrees C/400 degrees F.
Form small balls from the mixture. Place them on a baking tray and bake in the preheated oven for 20 min. Serve with tomato sauce or roasted bell pepper mix. Enjoy!