As someone who eats primarily plant based, I love making recipes that surprise people who are not plant based. This is one of the reasons I started this blog! I hear a lot of people think plant based means you have to eat a lot of salad, but it’s quite the opposite for me! I love finding alternatives for all of my favorite foods, meatballs being one of those.
1 can of chickpeas drained and rinsed
1 cup of panko breadcrumbs
1/2 of a red onion finely chopped
3 garlic cloves finely chopped
2 tbs soy sauce
1 tsp smoked paprika
1 tsp cumin
A few turns of black pepper
1 1/2 tbs avocado oil
2 tbs chilled water
1 tsp cornstarch
1/2 cup of frank’s redhot
1/3 cup of dark brown sugar
1/4 cup of water
2 tbs soy sauce
Preheat the oven to 400°F.
Place the chickpeas, breadcrumbs, onion, garlic, soy sauce, paprika, cumin and black pepper into the bowl of a food processor.
Pulse the food processor until the ingredients are finely chopped and well mixed. Careful not to over blend it though… it will make them mushy.
Place parchment paper on a baking sheet or oven safe skillet (you will need 1 tbs of avocado oil for this)
Roll the chickpea mixture into 1 1/2 inch balls
Arrange the balls on the baking sheet and lightly brush the tops with the remaining oil.
Bake the meatballs for about 30 minutes, turning them halfway through, until lightly browned.
Whisk the cornstarch and chilled water together in a small dish or bowl.
Stir the remaining ingredients together in a small saucepan.
Set the pan over medium heat.
Bring the mixture to a boil, lower the heat and allow it to simmer for about 10 minutes.
Stir in the cornstarch mixture and continue simmering until the mixture thickens up slightly, about 1 minute.
Pour the sauce over the meatballs and gently stir until the meatballs are evenly coated.
Sprinkle with chives and serve.