Chickpea Meatballs with Tomato Sauce

Even if you’re not vegan, these chickpea meatballs check all the boxes for a delicious, family-friendly meal. Make them a little bit smaller to use as an appetizer.

You can even make these ahead of time and freeze them. Serve over zucchini noodles, couscous, quinoa, rice, or polenta for a tasty and nutritious meal.

Another delicious dish that can be used as a main dish or appetizer: Honey Mustard Chicken Wings

Chickpea Meatballs with Tomato Sauce

Makes: 15 meatballs, serves 3-4 as a main dish

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Ingredients

Meatballs:

1 ¾ cup/290g cooked chickpeas

2 tbsp/7g nutritional yeast

3 tbsp/20g ground flax

4-6 tbsp/60-90ml vegetable broth

4 tbsp/28g almond flour

1 tsp/1g dried parsley

¾ tsp/1g garlic powder

1 tsp/2g onion powder

½ tsp/ ½ g thyme

½ tsp/1g pepper

¾ tsp/4g salt

2 tbsp/30ml olive oil

Sauce:

28oz/796ml crushed tomatoes

1 small/135g yellow onion, diced

3 cloves/15g garlic, minced

2 tbsp/30ml olive oil

1 ½ tsp/2g dried oregano

1 tsp/2g smoked paprika

¾ tsp-1 tsp/1g crushed red pepper flakes

½ tsp/1g ground cumin

¾ tsp/4g salt

Directions

Make Meatballs:

Preheat oven to 425°F/220 C. Line a baking sheet with parchment, foil, or a silicone baking mat.

Pulse the chickpeas in a blend or food processor until finely chopped.

Add chopped chickpeas to a large bowl with ground flax, almond flour, nutritional yeast, and all spices.

Stir to evenly distribute everything.

Add in 4 tbsp/60ml of broth, stirring until the mixture is holding together. If the mixture feels too crumbly, add more broth 1 tbsp/15ml at a time.

Stir in the olive oil, working the mixture until sticky and holding together in a ball. If the mixture is too wet, you can add more almond flour.

Grease your hands to prevent the mixture from sticking and scoop out 2 tbsp/30ml size amounts. Roll between your hands to create a ball and place it on the prepared baking sheet.

Bake for 20-25 minutes, turning over at 10 minutes, until crispy on the outside and heated through.

Make Sauce:

Peel and finely mince the garlic and dice the onion into small cubes.

Heat the oil in a large pan over medium. Add the onion and garlic.

Cook for 5-7 minutes, stirring regularly, until fragrant and beginning to brown.

Add the spices (except the salt) and stir to toast.

Add the crushed tomatoes. Stir well.

Cook at a simmer for 15-20 minutes until the liquid is reduced by ¼. Add the salt and stir.

Taste and adjust salt or other spices to preference. If the sauce is too acidic, add 1 tsp/3g granulated sugar (optional).

Remove from heat and add in the “meatballs”. Garnish with fresh chopped parsley and nutritional yeast if desired.

Serve immediately. Great over couscous, cooked quinoa, pasta, rice, or just as an appetizer.

Notes

If not serving right away (or storing a portion for later) keep the meatballs and sauce separate. The meatballs will start falling apart if left in the sauce too long. 

Chickpea meatballs can be reheated in the oven and the sauce can be reheated in a saucepan on the stove.