These Meat-Free Meatballs are packed with mushrooms, onion, garlic, chickpeas and parmesan cheese. They can be enjoyed on their own or served with a side of pasta or rice.
In a medium fry pan over medium high heat, heat 1 tablespoon of oil and the butter. Sauté onions for 2 mins, add mushrooms and cook stirring occasionally for 5 mins; add 4 garlic cloves and the chilli, season with salt and pepper and cook for a further 2 mins. Set aside to cool down.
In a blender, add the mushroom mixture, chickpeas, parsley, breadcrumbs, egg, and parmesan cheese and blend until combined. Alternatively mix in a large bowl.
Spoon out 16 balls. Refrigerate for 10 mins or overnight.
Add remaining oil into the fry pan, over medium to high heat and sauté carrot, celery, capsicum, and remaining garlic, until soft. Add in the tomato paste and sauté for a further 2 mins. Add tinned tomatoes, red wine, vegetable stock, bay leaf and dried oregano. Season with salt and pepper and reduce heat and simmer for 30–40 mins, stirring occasionally.
Preheat the oven to 180°C fan forced. Line a baking tray with baking paper.
Place meatballs onto the lined baking tray and bake for 20 mins.
Serve meatballs with tomato mixture into bowls, garnish with grated parmesan, fresh oregano leaves, sea salt and freshly cracked pepper.
Servings 0