Best Not Meatballs Marinara Recipes

(NOT) MEATBALLS & MARINARA

Steps:

• Empty both cans of chickpeas into a colander and rinse with cool water. Shake off excess water and transfer to a food processor. Also add the parsley leaves, red onion (roughly diced), whole garlic cloves, parmesan, cayenne, cracked pepper, and salt. Pulse the mixture until it forms a rough paste. Occasionally scrape down the sides of the bowl to ensure even processing. Transfer the chickpea paste to a bowl. Mix in the bread crumbs and egg until thoroughly mixed (I used my hands). Measure out one tablespoon portions and roll them into a ball. Continue until all of the mixture has been made into balls. Heat about 3 Tbsp of vegetable oil in a heavy duty skillet over medium heat. When the oil is hot (the surface will look rippled or wavy), add about half of the chickpea balls. Allow them to cook until golden brown on all sides. If they stick, allow them to brown more before attempting to roll them over. Transfer to a plate covered with paper towel. Add more oil to the skillet as needed and cook the second batch of balls. While the second batch of balls are cooking, dice the yellow onion for the sauce. After the last batch of balls have cooked, add the diced onion to the skillet with the remaining oil and cook until the onions have softened. Once the onions have softened, add the tomato paste, diced tomatoes, basil, oregano, brown sugar, and one cup of water. Stir the mixture until it is thoroughly combined. Allow the mixture to simmer for about 5-10 minutes. Taste and add salt and pepper as needed (I needed about ¼ tsp of salt to balance the sugar and acidity). Either add the chickpea balls back to the sauce to re-warm, or serve the balls with the sauce spooned over top. The (not) meatballs and sauce can be eaten alone, stuffed into a pita, or spooned over a plate of pasta.

(NOT) MEATBALLS & MARINARA

Steps:

• Empty both cans of chickpeas into a colander and rinse with cool water. Shake off excess water and transfer to a food processor. Also add the parsley leaves, red onion (roughly diced), whole garlic cloves, parmesan, cayenne, cracked pepper, and salt. Pulse the mixture until it forms a rough paste. Occasionally scrape down the sides of the bowl to ensure even processing.
• Transfer the chickpea paste to a bowl. Mix in the bread crumbs and egg until thoroughly mixed (I used my hands). Measure out one tablespoon portions and roll them into a ball. Continue until all of the mixture has been made into balls.
• Heat about 3 Tbsp of vegetable oil in a heavy duty skillet over medium heat. When the oil is hot (the surface will look rippled or wavy), add about half of the chickpea balls. Allow them to cook until golden brown on all sides. If they stick, allow them to brown more before attempting to roll them over. Transfer to a plate covered with paper towel. Add more oil to the skillet as needed and cook the second batch of balls.
• While the second batch of balls are cooking, dice the yellow onion for the sauce. After the last batch of balls have cooked, add the diced onion to the skillet with the remaining oil and cook until the onions have softened.
• Once the onions have softened, add the tomato paste, diced tomatoes, basil, oregano, brown sugar, and one cup of water. Stir the mixture until it is thoroughly combined. Allow the mixture to simmer for about 5-10 minutes. Taste and add salt and pepper as needed (I needed about ¼ tsp of salt to balance the sugar and acidity).
• Either add the chickpea balls back to the sauce to re-warm, or serve the balls with the sauce spooned over top. The (not) meatballs and sauce can be eaten alone, stuffed into a pita, or spooned over a plate of pasta.