Serve as a sharable appetizer or add to pasta and pizza—everyone loves meatballs. Great for vegans and vegetarians too!
Serves 5 (4 meatballs per portion)
Ingredients
- ¼ C olive oil (split)
- 1 C Markon First Crop (MFC) White Mushrooms, minced
- ½ C MFC Yellow Onions, minced
- 1 can Bountiful Harvest garbanzo beans (liquid included)
- 2 C panko breadcrumbs
- 1 T Ready-Set-Serve (RSS) Peeled Garlic, minced
- 1 T RSS Washed & Trimmed Parsley, minced
- 1 T MFC Basil, minced
- 1 tsp. Kosher salt
- ¼ tsp. black pepper
- 8 oz. Bountiful Harvest tomato purée
Instructions
- Heat oil in a skillet; add mushrooms, onions, and garlic. Cook until browned.
- Blend garbanzo beans and liquid in a food processor until smooth. Add mushroom mixture, breadcrumbs, parsley, basil, salt, and pepper; blend again until everything is incorporated.
- Form mixture into balls. Heat remaining olive oil in skillet. Brown the meatballs in batches, being sure not to crowd the pan.
- Put tomato sauce in a large saucepan. Move browned batches into the sauce and simmer until fully cooked (approximately 7 more minutes).
- Garnish with herbs and garlic.
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