Chickpea “Meatballs” with Rice

Where’s the beef? Not in these chickpea “meatballs!” Smothered in a homemade tomato salsa, they’re the perfect vegetarian accompaniment to rice, pasta and so much more.

Serves: 4Prep: 20 minutesCook: 30 minutesTotal: 50 minutesDifficulty: Easy


Serves: 4

Ingredients

  • 1 can (15.5 oz.) Kroger® Garbanzo Beans Chick-Peas, drained
  • 1⁄2 cup panko breadcrumbs
  • 3 cloves garlic, divided
  • 3⁄4 cup onion, chopped, divided
  • 1 egg
  • 1⁄4 cup fresh cilantro leaves, divided
  • 1⁄2 teaspoon ground cumin
  • 1⁄2 teaspoon black ground pepper, divided
  • 1 1⁄4 teaspoons sea salt, divided
  • 2 tablespoons plus 2 tsp. olive oil, divided
  • 1 can (14.5 oz.) diced tomatoes
  • Vegetable broth
  • 1 serrano pepper (optional)
  • 4 cups rice, cooked

Directions

  • Preheat oven to 425°F. Line baking pan with parchment paper; brush with 2 teaspoons olive oil.
  • In food processor, combine chickpeas, breadcrumbs, 2 cloves garlic, ½ cup onion, egg, cilantro, cumin, ¼ teaspoon black pepper and ¾ teaspoon sea salt. Process until smooth.
  • Brush hands with olive oil. Form mixture into 16 meatballs, about 1½” in diameter each; arrange on prepared baking sheet. Bake 25 to 30 minutes, until firm and internal temperature reaches 165°F.
  • In blender, combine diced tomatoes, vegetable broth, 1 clove garlic, ¼ cup onion, 1 tablespoon cilantro, ¼ teaspoon pepper, ½ teaspoon salt and serrano pepper (if desired). Blend until smooth.
  • In saucepan over medium heat, heat 1 tablespoon oil. Cook tomato salsa 6 to 8 minutes, until salsa turns to deeper red color.
  • To serve, arrange chickpea “meatballs” next to rice; top with tomato sauce.