Name: Sun-Dried Tomato & Basil Meatballs
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 15 servings
Ingredients: 1 tbsp flaxseed meal ((to make flax eggs)); 2.5 tbsp water ((to make flax eggs)); 2 tbsp olive oil ((divided // plus more for sautéing)); 3 cloves garlic cloves (minced); 0.33 cup panko breadcrumbs ((gluten-free for GF eaters)); 0.33 cup loosely packed fresh basil ((chopped)); 0.33 cup loosely packed sun dried tomatoes ((dry, not in oil)); 0.33 cup vegan parmesan cheese ((plus more for topping)); 1 pinch salt (each sea salt and red pepper flakes (plus more to taste)); 1 tbsp dried oregano ((optional // or 2 Tbsp freshly chopped oregano per 1 Tbsp dried)); 1 can chickpeas ((drained, rinsed and dried)); 2 tbsp vegan parmesan cheese; 3 tbsp panko breadcrumbs ((gluten-free for GF eaters))

Instructions

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1

Preheat oven to 375 degrees F (190 C) and prepare flax egg by combining flaxseed meal (1 tbsp) and water (2.5 tbsp) in a food processor or high speed blender.
2

Heat a large metal or cast iron skillet over medium heat. Once hot, add half of the olive oil (2 tbsp) (1 tbsp or 15 ml) and garlic, minced (3 cloves). Sauté until slightly browned, stirring often - about 3 minutes. Remove from heat and cool slightly, then add to food processor or blender with the prepared flax egg mixture.
3

Next add panko breadcrumbs (0.33 cup), loosely packed fresh basil (0.33 cup), loosely packed chopped sun-dried tomatoes (0.33 cup), vegan parmesan cheese (0.33 cup), each sea salt and red pepper flakes (1 pinch), dried oregano (1 tbsp), and remaining olive oil (1 tbsp) (15 ml). Pulse/blend until small bits remain, scraping down sides as needed.
4

Next add can chickpeas (1 (15-ounce)) (rinsed/dried) and blend/pulse until a moldable “dough” is formed, scraping down sides as needed. You don’t want the chickpeas to turn into a paste, but you also don’t want any left whole.
5

Taste and adjust seasonings as needed. The original recipe suggests adding a bit more basil, salt, and panko bread crumbs if needed.
6

Scoop out rounded 1 tbsp amounts of dough and gently form/roll into about 15 balls. Then roll in the coating mixture of vegan parmesan cheese (2 tbsp) and panko bread crumbs (3 tbsp) to coat (see photo).
7

Heat the same skillet you used earlier over medium heat. Once hot, add enough [olive oil] to form a thin layer on the bottom of the skillet (~2 Tbsp | 30 ml), then add meatballs in two batches, as to not crowd the pan. Add more oil as needed.
8

Brown for about 5 minutes total, shaking the pan to roll them around to brown all sides. Turn down heat slightly if browning too quickly.
9

Add sautéed meatballs to a bare baking sheet and transfer to the preheated oven and bake for 15 minutes.
10

At this time, prep any [pasta] you want to serve with your meatballs, as well as your favorite marinara sauce (such as this sauce, warmed up in a saucepan).
11

Once meatballs are golden brown and fairly firm to the touch, remove from oven. Let cool briefly before serving. They will firm up the longer they cool.
12

To serve, top cooked pasta with marinara sauce and desired number of meatballs. Top with another sprinkle of [vegan parmesan cheese] and [fresh basil] (optional).
13

Leftover meatballs will keep in the refrigerator for 3-4 days, though best when fresh. Reheat in a 350 degree F oven until warmed through, or in the microwave.
14

To freeze, sauté meatballs as instructed, then transfer to a baking sheet and freeze until completely firm. Then transfer to a freezer safe bag or airtight container and store in the freezer for up to 1 month. Reheat in a 350-degree F (176 C) oven until completely warmed through.