Vegetarian Fried Meatballs
Craving a hearty, meat-free alternative that's packed with flavor? These Vegetarian Fried Meatballs are the ultimate comfort food! Made with a savory combination of earthy mushrooms, protein-rich chickpeas, and aromatic garlic and onion, these golden-brown bites are both satisfying and nutritious. Breadcrumbs, Parmesan cheese, and fresh parsley give them a perfect texture, while dried oregano adds a Mediterranean flair. Quick and easy to prepare, they’re fried to crispy perfection in olive oil for a rich, indulgent finish. Serve these vegetarian meatballs with your favorite dipping sauce, over a bed of pasta, or even in a fresh salad for a versatile meal that's sure to impress. Whether you're vegetarian or just looking to switch things up, these meatballs are a must-try! Perfect for busy weeknights or meal prepping, they’re your new go-to vegetarian recipe.
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Recipe Information
Ingredients
- 250 grams button mushrooms
- 1 can canned chickpeas
- 1 medium onion
- 2 cloves garlic cloves
- 100 grams breadcrumbs
- 50 grams grated Parmesan cheese
- 1 large egg
- 2 tablespoons fresh parsley
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons olive oil
Instructions
Begin by cleaning the mushrooms with a damp cloth to remove any dirt. Chop them finely.
Drain and rinse the canned chickpeas thoroughly. Pat them dry with a paper towel.
Finely chop the onion and mince the garlic cloves.
In a food processor, combine the chopped mushrooms, chickpeas, onion, and garlic. Pulse until the mixture is well blended but still slightly chunky.
Transfer the mixture to a large mixing bowl. Add in the breadcrumbs, grated Parmesan cheese, egg, chopped parsley, dried oregano, salt, and black pepper. Mix well until all ingredients are combined, forming a cohesive mixture.
Shape the mixture into small balls, approximately the size of a golf ball. This mixture should make about 12-16 meatballs depending on size.
Heat the olive oil in a large non-stick skillet over medium heat.
Once the oil is hot, add the meatballs in batches, making sure not to overcrowd the pan. Fry each batch for about 4-5 minutes per side, until they are golden brown and heated through.
Use a slotted spoon to remove the meatballs and drain on paper towels to remove excess oil.
Serve warm, with your choice of dipping sauce or as an addition to pasta or salad.
Nutrition Facts
Calories |
1403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.1 g | 89% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 4304 mg | 187% | |
| Total Carbohydrate | 142.9 g | 52% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 26.8 g | ||
| Protein | 62.2 g | 124% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 822 mg | 63% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1758 mg | 37% | |
*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.
