Description
These hearty chickpea and mushroom meatballs are baked to perfection and served in a luscious, creamy curry sauce. A delicious plant-based twist on classic comfort food.
Ingredients
Scale
- For the Meatballs:
- 1 can (15 oz) chickpeas, drained and rinsed
- 8 oz cremini mushrooms, finely chopped
- 1/2 cup breadcrumbs (gluten-free if needed)
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 tablespoon soy sauce (or tamari)
- 1 tablespoon nutritional yeast
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- For the Creamy Curry Sauce:
- 1 tablespoon coconut oil or olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional)
- 1 can (14 oz) full-fat coconut milk
- 1/2 cup vegetable broth
- 1 tablespoon tomato paste
- 1 tablespoon maple syrup or honey
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Make the meatballs: In a food processor, pulse chickpeas until coarsely mashed (not pureed). Transfer to a large bowl.
- Add finely chopped mushrooms, breadcrumbs, onion, garlic, soy sauce, nutritional yeast, cumin, paprika, salt, pepper, and olive oil. Mix until well combined.
- Roll the mixture into 1.5-inch meatballs (about 16-18) and place on prepared baking sheet. Bake for 20-25 minutes, until golden and firm, flipping halfway through.
- Meanwhile, make the sauce: In a large skillet, heat coconut oil over medium heat. Sauté onion for 3-4 minutes until softened. Add garlic and ginger, cook 1 minute more.
- Stir in curry powder, turmeric, coriander, and cayenne (if using). Toast for 30 seconds until fragrant.
- Pour in coconut milk, vegetable broth, tomato paste, and maple syrup. Whisk until smooth. Bring to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until thickened. Season with salt.
- Add the baked meatballs to the sauce and gently stir to coat. Simmer for 2-3 minutes to meld flavors.
- Serve over rice or with naan, garnished with fresh cilantro.
Nutrition
- Calories: 385 kcal
- Sugar: 8 g
- Fat: 24 g
- Carbohydrates: 32 g
- Protein: 12 g