Vegan Meatballs with Mushrooms and Chickpeas

These vegan meatballs get delicious flavor from sauteed mushrooms and they get great texture and protein from chickpeas. This post is sponsored by Pompeian. These vegan meatballs get delicious flavor from sauteed mushrooms and they get great texture and protein from chickpeas.

My sister site The Cookful has been focusing on meatballs recently so I decided to try to come up with some vegan meatballs as an alternative. I think you’ll really like the results!

Mushrooms for Umami

These meatballs are really easy to make but they do have a few steps. It’s because you have to cook up some mushrooms before you do anything else. It’s the mushrooms that really give you the great umami “meaty” flavor in here (and a boost of antioxidants too!). But once those mushrooms are cooked, it’s a breeze.

These vegan “meat” balls have so much flavor and a nice tender texture too. I hope you love them as much as I do.

How to make Vegan Meatballs

These vegan meatballs get delicious flavor from sauteed mushrooms and they get great texture and protein from chickpeas.

Heat 2 tablespoons of olive oil in a large skillet over high heat.

vegan meatballs

Add 14 ounces of sliced mushrooms. I used cremini because the darker color yields a nice color to the finished meatballs.

vegan meatballs

Leave them alone for 4-5 minutes until some color develops on the underside of the mushrooms. Then stir.

vegan meatballs

Cook, stirring occasionally, until mushrooms are softened and brown, 3-4 more minutes. Add a teaspoon of salt. Stir. Cook for another 2 minutes, stirring often.

vegan meatballs

Remove from heat. Transfer mushrooms to a food processor or high-powered blender.

vegan meatballs

Puree until mushrooms are in very small pieces. Add a drizzle of water if this helps them to blend up. Transfer mushrooms to a fine mesh sieve. Push out as much liquid as possible. Discard liquid or save it to add to a sauce.

vegan meatballs

Return mushrooms to food processor and add chickpeas, garlic, Italian seasoning, salt and pepper.

vegan meatballs

Pulse until it is a mixture that will hold together. You still want some texture, not a completely smooth paste.

vegan meatballs

Transfer mixture to a bowl and add 1/4 cup flour. Mix it in with your hands but don’t over mix.

vegan meatballs

Form mixture into balls. I used an ice cream scoop here.

vegan meatballs

Preheat oven to 350°F. Then pour olive oil into a non-stick or cast iron skillet. You want to cover the bottom of the pan in an even layer.

vegan meatballs

Heat oil over medium-high heat. Add the meatballs. If you use a large skillet, they will all fit in one batch. If your skillet is smaller, you’ll have to do half at a time.

vegan meatballs

Cook until browned underneath, 2-3 minutes. Turn and cook on the other side. Then turn and until all sides are browned. If the balls become less well shaped, use two spatulas to reshape.

vegan meatballs

Once browned on all sides, transfer to a baking sheet. You can use your fingers to shape them here as well.

vegan meatballs

Transfer to the oven and bake for 30 minutes.

Toss with your favorite tomato sauce. Serve sprinkled with nutritional yeast and black pepper, if desired. The nutritional yeast has a cheesy flavor and acts a bit like shaved Parmesan here.

vegan meatballs

Enjoy!

Here’s the instructions in handy printable form:

 

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Vegan Meatballs


  • Author: Christine Pittman
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings

Description

These vegan meatballs get delicious flavor from sauteed mushrooms and they get great texture and protein from chickpeas.

Ingredients

  • Approx 1/3 cup olive oil, divided
  • 14 oz. cremini mushrooms, sliced
  • 1 and 1/2 tsp. salt, divided
  • 2 (16 oz.) cans low-sodium chickpeas, drained
  • 3 cloves garlic, chopped roughly
  • 3 tsp. Italian seasoning
  • 1/2 tsp. black pepper
  • 1/4 cup all-purpose flour
  • 1/2 tsp. nutritional yeast for serving (optional)

Instructions

  1. Heat 2 tablespoons of the olive oil in a large skillet over high heat.
  2. Add the mushrooms and spread them so they cover the bottom of the pan. Cook until browned on the bottom, 4-5 minutes. Stir.
  3. Continue to cook mushrooms, stirring occasionally, until they are browned and softened all over, another 3-4 minutes. Add 1 teaspoon of the salt and cook and stir for another 1-2 minutes.
  4.  Transfer mushroom to a food processor or high-powered blender. Pulse until in very small pieces. Add a drizzle of water if that helps them to blend.
  5. Transfer mushrooms to a fine mesh sieve. Press out as much liquid as possible. Return them to the food processor.
  6. Add the chickpeas, garlic, Italian seasoning, remaining 1/2 teaspoon of salt and the pepper. Pulse until well blended. You want it to be a lumpy mixture that holds together.
  7. Transfer to a bowl and add the flour. Mix with hands until combined.
  8. Use an ice cream scoop to scoop out meatballs. Roll with hands into balls.
  9. Preheat oven to 350°F.
  10. Pour oil into a non-stick or cast iron skillet until it coats bottom. Heat over medium-high. Add meatballs. Cook until brown underneath, 2-3 minutes, and then turn. Continue to cook and turn until brown on all sides.
  11. Transfer balls to a baking sheet and put into oven for 30 minutes.
  12. Toss with your favorite sauce. Sprinkle with nutritional yeast if desired.
Disclosure: This recipe was sponsored by Pompeian. All opinions are my own.
This post originally appeared in March 2018 and was revised and republished in May 2020.