Vegetarian Meatballs in Napoli Sauce
Savour the delightful flavours of these egg-free Vegetarian Meatballs in Napoli Sauce! These easy-to-make meatballs are perfect for a cozy dinner or a lively gathering. With a rich and savoury Napoli sauce to go with them, this dish is simple to prepare and bursting with deliciousness. Gather your ingredients and prepare this tasty vegetarian treat to wow your family and friends! Feel free to substitute with vegan parmesan cheese and gluten-free breadcrumbs to meet dietary needs.
Recipe-
FOR MEATBALLS
- 1/2 cup white onion (minced)
- 3 cloves garlic (minced)
- 1 Tbsp flaxseed meal (to make flax egg)
- 2 ½ Tbsp water (to make flax egg)
- 1 heaping cup of rinsed and drained chickpeas
- 1/3 cup parmesan cheese
- 2 tsp Italian seasonings (or 1/2 tsp each dried basil and oregano)
- 1/4 cup fresh parsley (optional)
- 1/2 cup vegan bread crumbs (gluten-free for GF eaters // or sub almond meal)
- 2 Tbsp of your favourite Napoli or Marinara sauce
- Olive oil (for sautéing)
- Salt & pepper (to taste)
FOR COATING
Instructions
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Preheat oven to 190 C and prepare flax egg in a small dish by mixing flaxseed meal and water and let it rest for a few minutes.
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In a large, deep skillet, sauté onion and garlic in 1/2 Tbsp olive oil over medium heat until soft and translucent – about 3 minutes. Set aside.
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Add chickpeas to a food processor and pulse to break down. Then add sautéed garlic, onion, and remaining ingredients (except olive oil) and mix, scraping down sides as needed. You want it to form into a moldable “dough.”
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Taste and adjust seasonings as needed.
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Scoop out 1 Tbsp amounts of dough and roll into balls. At this time, heat the same skillet you used earlier to medium heat.
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Mix the remaining bread crumbs and parmesan cheese in a shallow dish. Add chickpea balls one or two at a time and roll to coat.
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Add enough olive oil to form a thin layer on the bottom of your hot skillet, then add your coated chickpea balls in two batches so as not to crowd the pan. Brown for about 5 minutes total, shaking the pan to roll them around to brown all sides.
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Add browned meatballs to a baking sheet and add to the oven to bake for about 15 minutes, or longer if desired for a crispier result.
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At this time, prep any pasta you want to serve with your meatballs and your favourite Napoli or marinara sauce.
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Once meatballs are deep golden brown and somewhat firm to the touch, remove from oven.
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To serve, top cooked pasta with meatballs and pour over marinara sauce. Top with another sprinkle of vegan parmesan cheese and fresh parsley. Leftovers will keep in the fridge for up to a few days, though it is best when fresh.