Try these Chickpea Meatballs for your next Meatless Monday. Hearty enough to stand as a meatball substitute, they are great on pastas, sandwiches or on their own with this super easy to make Quick Marinara Sauce.

I didn’t realize it before I had kids, but I definitely have control issues. Some of the friends I’ve made as a mom might find it hard to believe, but I actually had a reputation for being easy going and breezy when I was in my early 20’s. But something about being a mom pulled to the surface the dormant, Type-A Vanessa, and she’s been alive and kickin’ ever since. I guess it’s not that hard to understand that, as a mom, I like control over what happens in my day. Some moms would disagree with me (although I haven’t met too many who will), but I find that schedule is key for a smooth day and happy kids. When our schedule is thrown off, I CAN roll with the punches, but I know I’m in for a potentially rocky evening, and I feel a little stressed out that I didn’t accomplish everything I wanted to.

This controlling part of my personality has definitely translated over to the kitchen. Some couples enjoy cooking together, and as much as I love and adore my husband, I have zero desire to spend an evening side by side in the kitchen. Because, I mean, I can do it FASTER! And that’s more EFFICIENT! And efficient is BETTER… because then we can eat on time… I know. Issues.

But I don’t think wanting to be in control is always a bad thing. Part of what I love about cooking is that I can control what goes into my body. For example, I like to eat vegetarian as often as possible, but the vegetarian options you can get while eating out are not exceptional, unless you are eating at a restaurant that caters to vegetarians and/or vegans. But even here in my area of Los Angeles those places are few and far between, and some areas don’t even have any. Your only option for vegetarian eating is not a salad, and it can even be a delicious choice to go meatless. These Chickpea Meatballs are proof of that.

I used classic Italian flavors, but you could really do anything you wanted to these Chickpea Meatballs. Fresh garlic and ginger with toasted sesame seeds would be delicious, or even curry, cumin, garam masala and turmeric for a little Indian feel. The possibilities are endless!

The rest of the family had them over pasta with my homemade Quick Marinara Sauce, but I just ate them alone with the sauce. You know – cutting back on my carbs. They are super flavorful and moist on the inside, but brown on the outside with a nice crust. And because they are baked and not fried, they are so so so much better for you than a traditional meatball.

How To Use Chia Seeds In Place Of Eggs

I don’t often use an egg-less binder, but if you wanted to make these vegan you could use chia seeds as an egg replacement. Just grind up one tablespoon of chia seeds in a coffee grinder or with your mortar and pestle, then mix it together with three tablespoons of water. Let the mixture sit for 15 minutes before using. It will get very gelatinous. Then you can sub it in in place of the egg just like the recipe says.

What’s your favorite vegetarian dish? Tell me in the comments!

Helpful hint:

Chickpeas and garbanzo beans are the same thing! In case you didn’t know 😉

Chickpea Meatballs + Quick Marinara Sauce

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The Cheerful Kitchen

Yields 4 Servings

These Chickpea Meatballs are great on pasta or a crusty roll, and my Quick Marinara is the perfect accompaniment.

20 minPrep Time

30 minCook Time

50 minTotal Time

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5 based on 17 review(s)

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Ingredients

For Chickpea Meatballs
• 2 cans chickpeas, drained and rinsed
• 1 egg OR 1 Tablespoon chia seeds mixed with 3 Tablspoons water *see post for more instructions on that.
• 1/2 cup panko breadcrumbs
• 2 Tablespoons fresh chives finely chopped
• 1/4 cup fresh basil finely chopped
• 1 tsp salt
• 1/4 tsp red pepper flakes
• 1 tsp dried oregano
• 2 garlic cloves
For Marinara
• 1 small onion, diced
• 2 garlic cloves, minced
• 48oz crushed tomatoes
• 2 Tablespoons Balsamic vinegar
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp dried basil
• 1 tsp dried oregano

Instructions

1. Preheat your oven to 350°.
Start by putting your sauce on.
2. Heat a medium sized saucepan over medium/high heat with 1 tablespoon of olive oil. Add the onions and saute until they start to turn translucent, about four minutes. Add the garlic and saute for one minute more. Add the rest of the sauce ingredients into the saucepan and bring to a simmer. Continue to simmer, stirring occasionally, until your Chickpea Meatballs are ready to serve.
While your sauce is coming to a simmer, start your Chickpea Meatballs.
3. Combine the chickpeas, egg, garlic, salt, pepper flakes, and oregano in a food processor and process until almost smooth. Little chunks are okay. You may need to stop once or twice to scrape the sides of the processor bowl down.
4. Put the mixture in a large bowl and mix in the panko, chives and basil with a spoon.
5. Roll golf ball sized balls in your hands and put them on a parchment paper lined baking sheet.
6. Bake for 30 minutes, turning over half way through.
7. Serve the Chickpea Meatballs and Quick Marinara over pasta or spaghetti squash, on a crusty roll with cheese melted on top, or together just as they are with a grating of Romano cheese. Enjoy!

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https://thecheerfulkitchen.com/chickpea-meatballs-quick-marinara/

For More Great Vegetarian Recipes, Try These:

Sweet Pepper + Tomato Tart (Vegan)

Asparagus Shakshuka

Vegan Potato Pancakes (Latkes)

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