Vegetarian Chickpea “Meatballs” with Pasta Sauce

main_Vegetarian Chickpea “Meatballs” with Pasta Sauce


  • • 1 can (15 oz) chickpeas, drained, rinsed
  • • 3/4 cup shredded Parmesan cheese (3 oz)
  • • 1/2 cup panko crispy bread crumbs
  • • 3 cloves garlic, chopped
  • • 1/4 cup fresh basil leaves
  • • 1 egg
  • • 1 teaspoon kosher or fine sea salt
  • • 2 tablespoons grapeseed oil
  • • 1 1/2 cups (from 25.5-oz jar) Muir Glen™ Organic Roasted Garlic pasta sauce
  • • Additional basil, if desired


Prep Time: 30 Min

Total Time: 1 Hr

  1. In food processor, place chickpeas, 1/2 cup of the Parmesan cheese, the bread crumbs, garlic and basil; process 1 minute to combine. Scrape down sides; add egg and salt. Process about 1 minute or until mixture is completely blended. Refrigerate 20 minutes.
  2. Heat oven to 400°F. Line 15x10x1-inch baking pan with foil; spray with cooking spray. Scoop a rounded tablespoon of chickpea mixture; gently roll into 1 1/4-inch ball. Repeat with remaining mixture to form 18 balls. In 12-inch skillet, heat oil over medium heat. Add chickpea balls; cook 5 to 6 minutes, turning frequently, to lightly brown on all sides. Transfer to pan. Bake 7 to 8 minutes or until balls are firm to the touch.
  3. Meanwhile, heat pasta sauce in covered 1-quart saucepan over medium-low heat 5 to 6 minutes, stirring occasionally, until heated through.
  4. Serve with pasta sauce and remaining 1/4 cup Parmesan cheese over pasta, cooked to package directions. Garnish with additional basil.


This easy vegetarian meal comes together in an hour - perfect for easy entertaining or weeknight dinner.


Leftover pasta sauce and chickpea balls will keep stored separately in airtight containers in the refrigerator for 3 days.
If using a cookie scoop use size 50 to form the perfect size meatballs.
© Muir Glen Organic

second_Vegetarian Chickpea “Meatballs” with Pasta Sauce