Vegetarian Meatballs
Updated Feb. 13, 2020
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
Ingredients
- 2tablespoons bulgur wheat
- ¼cup extra-virgin olive oil
- ½cup plus ⅓ cup seasoned Italian bread crumbs
- ½cup grated Parmesan cheese (about 2 ounces)
- 2garlic cloves, peeled
- 4medium cremini mushrooms, stemmed and quartered
- 1(15-ounce) can chickpeas, rinsed and drained (about 1½ cups)
- 1large egg
- ¼cup ricotta (about 2 ounces)
- 1teaspoon fennel seeds
- 1teaspoon dried oregano
- ½teaspoon kosher salt
- ½teaspoon black pepper
- 1cup marinara sauce, warmed, for dipping
Nutritional analysis per serving (24 servings)
107 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 5 grams protein; 112 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 375 degrees. Bring ¼ cup water to a boil in a small saucepan. Add the bulgur, remove from heat, cover and let sit until tender, about 15 minutes. Drain, pressing to remove excess water, then let cool.
- Step 2
Prepare the coating: In a shallow bowl, combine the oil, ½ cup bread crumbs and ¼ cup Parmesan; mix until well blended and crumbly. Set aside.
- Step 3
Prepare the meatballs: In a food processor, pulse garlic until finely chopped. Add mushrooms, and pulse until chopped, with pea-size pieces remaining (do not purée). Transfer to a large bowl. Add the chickpeas to the food processor, pulse, then add them to the mushrooms. Add the remaining ⅓ cup breadcrumbs and ¼ cup Parmesan, plus the bulgur, egg, ricotta, fennel seeds, oregano, salt, pepper and 1 tablespoon water; mix until well blended.
- Step 4
Form the meatball mixture into 1½-inch meatballs (you should have about 24). Roll meatballs in the coating, pressing gently to adhere, then arrange on a greased baking sheet. Bake, turning halfway through, until golden, 18 to 20 minutes. Serve with marinara sauce, for dipping.
Private Notes
Comments
Either I'm starving or these meatballs are amazing! (Or both.) I made substitutions based on the ingredients I had on hand. I used cooked quinoa instead of bulgur, crushed Saltines instead of breadcrumbs, and feta instead of ricotta. I didn't bother with the marinara I'm not a huge tomato person but these were absolutely amazing right out of oven (after cooling). I found it easier to roll all meatballs into balls first then rub in the breadcrumbs with my hands. Would definitely make again!
Violife makes a great vegan Parmesan. I used Bob’s red mill egg replacer and some “ricotta (tofu+ soaked cashews blitzed in a food processor w/ garlic powder, salt and lemon juice)” I had leftover from making lasagna.
Rennet is a byproduct of veal production, and therefore not vegetarian even in the most liberal interpretation. I happen to be a carnivore, but it's rude to assume vegetarians don't understand their own dietary restrictions.
If you freeze these would you do that after they were cooked?
I made a different bulgur meatball recipe last night, and I learned the hard way that you really want to drain and dry the bulgur well (end of Step 1) -- press it out WELL, maybe let it dry in a colander for awhile or lay on a towel or something -- or the balls will be too wet.
These are dry, and become even drier as leftovers. I don't think marinara is the right sauce for these. I'd remove the oregano and add cumin, paprika, parsely and serve with tzatziki sauce...and a lot of it. Maybe add some finely shredded zucchini into the mixture for moisture.