Bosnian Vegetarian Meatballs in Yogurt Sauce
Delight in the comforting flavors of Bosnian Vegetarian Meatballs in Yogurt Sauce, a wholesome twist on a classic Balkan dish! These tender, golden-brown chickpea-based meatballs are infused with aromatic garlic, fresh parsley, and earthy paprika, making them a flavor-packed vegetarian alternative. Nestled in a creamy, tangy yogurt sauce thickened with a touch of cornstarch, this dish strikes the perfect balance between hearty and light. Quick to prepare in just under an hour, these meatballs are simmered to perfection, soaking up the rich and velvety sauce. Serve with warm pita bread or fluffy steamed rice for a satisfying, protein-packed meal that will transport your taste buds straight to the heart of Bosnia. Perfect for weeknights or dinner parties, this crowd-pleaser is both nourishing and irresistibly delicious!
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Recipe Information
Ingredients
- 400 grams cooked chickpeas (drained and rinsed)
- 1 medium onion (finely chopped)
- 2 medium carrots (grated)
- 100 grams bread crumbs
- 2 tablespoons all-purpose flour
- 3 tablespoons fresh parsley (chopped)
- 2 cloves garlic (minced)
- 1 teaspoon ground paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 large eggs
- 500 grams yogurt (plain, full-fat recommended)
- 200 milliliters water
- 2 tablespoons butter
- 1 tablespoon cornstarch
- 3 tablespoons vegetable oil (for frying)
Instructions
In a food processor, combine the chickpeas, onion, carrots, garlic, parsley, paprika, salt, and black pepper. Pulse until the mixture is finely chopped but not pureed.
Transfer the mixture to a bowl. Add the bread crumbs, flour, and eggs. Mix until well combined and the mixture holds together. If it's too wet, add a bit more bread crumbs.
Shape the mixture into walnut-sized balls and set aside on a plate. You should get about 20-25 meatballs.
Heat the vegetable oil in a large frying pan over medium heat. Fry the meatballs in batches until golden brown on all sides. This will take about 2-3 minutes per side. Remove and place on a paper-towel-lined plate to drain excess oil.
In a separate pot, melt the butter over medium heat. Whisk in the cornstarch and cook for 1 minute. Gradually add the yogurt and water, whisking continuously to avoid lumps.
Bring the yogurt sauce to a gentle simmer and cook for 5 minutes, stirring occasionally. Season to taste with salt, if needed.
Gently add the fried meatballs into the yogurt sauce and simmer for another 5-7 minutes, allowing the flavors to meld.
Remove from heat and garnish with additional chopped parsley, if desired.
Serve warm with pita bread or over steamed rice.
Nutrition Facts
Calories |
2249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.1 g | 136% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 501 mg | 167% | |
| Sodium | 4298 mg | 187% | |
| Total Carbohydrate | 248.9 g | 91% | |
| Dietary Fiber | 41.7 g | 149% | |
| Total Sugars | 61.1 g | ||
| Protein | 83.7 g | 167% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 1165 mg | 90% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 2966 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
