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homemade Gluten-Free Vegan Chickpea Meatballs With Tomato Sauce photo

Gluten-Free Vegan Chickpea Meatballs With Tomato Sauce

Hearty gluten-free vegan chickpea meatballs served in a simple, flavorful tomato sauce.
Print Recipe Save it
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings

Equipment

  • Large Skillet
  • small food processor
  • Baking Sheet
  • Mixing Bowl
  • Cookie scoop or spoon
  • Measuring cups and spoons
  • Spatula or wooden spoon
  • Can opener

Ingredients
  

  • nonstick cooking spray
  • 13 ounce chickpeas drained and rinsed (about 1 jar)
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon sea salt
  • pinch pepper
  • 2 teaspoons extra-virgin olive oil for cooking onion (meatball mixture)
  • 3/4 cup onion roughly chopped (for food processor)
  • 1/2 tablespoon garlic minced (for food processor) — equivalent to 1/2 tbsp
  • 6 tablespoons gluten-free vegan Italian-seasoned panko breadcrumbs
  • 2 tablespoons fresh parsley minced (for meatballs)
  • 1 tablespoon extra-virgin olive oil for sauce
  • 1/2 cup onion diced (for sauce)
  • 1 tablespoon garlic minced (for sauce)
  • 18.3 ounce diced tomatoes 1 jar
  • 2 tablespoons tomato paste
  • 1 tablespoon Italian seasoning
  • 3/4 teaspoon sea salt
  • pinch pepper
  • 2 tablespoons fresh parsley minced (for sauce)
  • zoodles, spaghetti squash, or noodles for serving

Instructions
 

  • Preheat the oven to 450°F and spray a baking sheet with nonstick cooking spray.
  • Spread the drained and rinsed chickpeas on paper towels and pat dry; remove any loose papery skins by rubbing gently.
  • Place the chickpeas in a small food processor with the applesauce, 1 teaspoon sea salt, and a pinch of pepper; pulse until very smooth, scraping the sides as needed.
  • Heat 2 teaspoons olive oil in a skillet over medium heat. Add 3/4 cup roughly chopped onion and cook until softened and beginning to brown, about 4 minutes. Add 1/2 tablespoon minced garlic, lower heat to medium-low, and cook, stirring, until fragrant, about 1 minute.
  • Add the cooked onion and garlic to the food processor and blend until fully incorporated and smooth.
  • Transfer the mixture to a bowl and stir in 6 tablespoons gluten-free panko and 2 tablespoons minced parsley until combined.
  • Use a cookie scoop or tablespoon to form 16 small meatballs (about 1 tablespoon each) and place them on the prepared baking sheet.
  • Spray the meatballs generously with cooking spray and bake for 14 minutes. Remove, spray again, and bake another 13–14 minutes until crispy and golden brown.
  • While the meatballs bake, heat 1 tablespoon olive oil in a large, high-sided pan over medium heat. Add 1/2 cup diced onion and 1 tablespoon minced garlic and cook until the onion is golden and soft, about 3–4 minutes.
  • Add the 18.3-ounce jar of diced tomatoes, 2 tablespoons tomato paste, 1 tablespoon Italian seasoning, 3/4 teaspoon sea salt, and a pinch of pepper. Bring to a brief boil, stirring constantly for 1 minute.
  • Reduce heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally. Uncover and cook 2–3 more minutes until the sauce thickens slightly. Stir in 2 tablespoons minced parsley.
  • Add the baked chickpea meatballs to the sauce, gently stir to coat, and heat through. Serve over zoodles, spaghetti squash, or your choice of noodles.
  • Devour.

Notes

  • Remove papery skins from chickpeas for a smoother texture.
  • Use a small food processor for best results.
  • Bake meatballs until golden for a firmer exterior.
  • Adjust seasoning to taste before serving.