Chickpea Meatballs with Sun-Dried Tomatoes

I’ve made lots of vegetarian meatballs, and these are the best.

Recipe adapted from Minimalist Baker.

This recipe is: vegetarian


  • 3 cloves garlic, minced
  • 1 egg
  • 1/3 cup sun-dried tomatoes in oil
  • 1/3 cup bread crumbs (I use Italian bread crumbs, but panko or plain will work) + 1/4 cup for coating meatballs
  • 1/3 cup fresh basil, chopped
  • 1/3 cup parmesan cheese
  • pinch red pepper flakes (optional)
  • 1 tbsp dried oregano
  • 1 15-oz can chickpeas, drained and rinsed


  1. Preheat oven to 375°F.
  2. Heat a large skillet over medium heat and add about 1 tbsp of the sun-dried tomato oil. Add the minced garlic and cook until beginning to brown, about 3 minutes. Add to a food processor or blender with the egg.
  3. Add the sun-dried tomatoes with oil, bread crumbs, basil, parmesan cheese, red pepper flakes, if using, and dried oregano. Pulse until combined.
  4. Add the chickpeas and pulse until a dough is formed and no chickpeas are left whole. If necessary, add more breadcrumbs, oil, or salt.
  5.  Heat the same skillet over medium-high heat. Add enough olive oil to form a thin layer on the bottom of the skillet (1-2 tbsp), and add the meatballs, cooking in batches to avoid overcrowding if necessary. Cook for about 5 minutes, shaking the pan occasionally to crisp all sides of the meatballs.
  6. Add meatballs to a bare baking sheet and bake for 15 minutes.
  7. Use this time to prepare pasta, sauce, or whatever else you plan to accompany the meatballs!

Serves 4.


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