Homemade Italian Vegan "Meatballs"

• Produce

  • 1 15 oz can Chickpeas
  • 1/2 cup Onion

• Condiments

  • 3 tbsp Ketchup
  • 1 My amazing 5 minute pizza sauce which i always use as spaghetti sauce

• Pasta & Grains

  • 1 Spaghetti, cooked

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/2 cup Brown rice flour
  • 1 tsp Chili powder, regular
  • 2 tbsp Italian spice blend, dried
  • 5/8 tsp Sea salt, fine

• Other

  • Optional to serve with, but obviously!

Found on thevegan8.com

Description

Ingredients

• 1/4 cup couscous + 1/4 cup water (I used regular original wheat couscous by this brand which is sold at most grocery stores near the rice, but if you need it gluten-free, you can try this brand , it should yield nearly identical results)
• 1 15 oz can chickpeas, drained and rinsed and patted dry
• 1/2 cup chopped onion (75 g)
• 6-8 Tbsp (start with 6, see directions) mild or medium salsa (I used Trader Joes medium plain red salsa, keep in mind the level of heat and flavor your salsa is will be reflected in the veggie balls)
• 3 tablespoons ketchup (gives a wonderful depth of flavor and mild sweetness to the balls)
• optional: 1/2 teaspoon liquid smoke
• 2 tablespoons dried Italian spice blend (make sure to use one without salt or red pepper, I use McCormick brand)
• 1-2 teaspoons regular chili powder (I used 2 and it has a kick of heat, use 1 for less spicy)
• 1/2 teaspoon black pepper
• 1/2 teaspoon + 1/8 teaspoon fine sea salt
• 1/2 cup brown rice flour
• Optional to serve with, but obviously!
• My amazing 5 Minute Pizza Sauce which I always use as spaghetti sauce, so good!
• Cooked spaghetti
• Note: I cannot vouch for any subs on these veggie balls. I tested different flours and grains for texture and the above recipe reflects the best results. Whatever you do, dont use oat flour. They were awful with oat flour.

Directions

• First, make your couscous. Add the water to a small pot and bring to a boil, AS SOON as it starts bubbling, stir in the couscous quickly and remove from the heat. Cover and let sit for 5 minutes.
• In a food processor, add your chickpeas and onion and pulse to break up the mixture for a few seconds (refer to video for visual). Add all of the remaining ingredients, except the couscous and brown rice flour. Pulse for just a few seconds, no more, just until the mixture resembles a wet rough chunky texture similar to a salsa. You dont want to over-blend and puree it too much or the balls will be too wet/mushy (refer to video for visual). You just want to make sure the chickpeas are no longer whole.
• Add the mixture to a large bowl and add the cooked couscous and brown rice flour. Stir for a few minutes until it all comes together in a sticky batter. Press the mixture repeatedly with the back of your spoon to make it come together. If the mixture is not sticking together, add a bit of the remaining salsa only if necessary. Once it is well mixed, place to chill in the fridge for about 20 minutes. This will make it easier to roll into balls.
• Preheat your oven to 375 degrees and line a sheet pan with parchment paper. Roll about 14 golf-sized balls with your hands, making sure they are tight and compact and place on the pan. Bake for 15 minutes on the first side, they should easily turn over. I just used my hand to flip them over. Bake another 15 minutes until firm and getting a nice golden brown crust. If you want them super crispy, go another 5 minutes. These balls are very moist inside so they can withstand the crispy exterior.
• While they are baking, heat up your pasta and marinara sauce of choice, or I highly recommend my 5 minute pizza sauce which works amazing as a spaghetti sauce! When the balls are done, coat them well with lots of sauce and pasta and enjoy!