December 6, 2018
It’s true that these balls don’t have the same texture as meatballs. But they are super delicious anyway! Mushroom balls in sauce include a lot of chickpeas too. And not that I want to be a smart ass but they are actually really healthy and full of protein.
ingredients
For balls :)
2
tablespoon
Olive oil
1
Onion
400
g
champignons
4
Garlic cloves
1/2
teaspoon
Salt
500
g
Cooked chickpeas
100
g
Bread crumbs
Spices
(turmeric, smoked red paprika, thyme, oregano)
Rest of it
1
l
spiced tomato sauce
Mashed potato
instructions
- 1.
Put oil in a pan and start cooking chopped onion and garlic. Cook about 5 minutes then add chopped mushrooms, salt and spices. Cook for another 5-7 minutes on high heat so a lot of liquid evaporates.
- 2.
Blend the mixture in a food processor. But don’t blend it too much! We still want small pieces to remain.
- 3.
Mix in the bread crumbs. Taste and add spices if necessary.
- 4.
Shape golf-sized balls and put them on a parchment paper placed on a baking tray. Bake 40 minutes on 180ºC. (Half way trough I recommend turning the balls.)
- 5.
When they are baked and very compact you simply stir them in a hot tomato sauce and serve right away.*
wise-ass corner
*I suggest you don’t leave the balls in sauce for longer but stir them in right before serving. If they will stay for long they will get soggy (but still delicious, I can confirm.) Just saying!
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