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Chickpea, Mushroom & Quinoa “Meatballs”

  • Author: Annie
  • Yield: 18 1x


Spaghetti without meatballs is like trying to play baseball without a ball! These healthy, no-oil meatballs are a little bit spicy with just the right texture to satisfy those “meaty” cravings.



Sauté Ingredients

  • 1 small onion, finely minced
  • 1 1/4 cup cremini mushrooms (45 large), finely chopped
  • 4 cloves garlic, finely minced
  • 2 tsp. garlic powder
  • 2 tsp. dried basil
  • 2 tsp. dried oregano
  • 1 1/2 tsp. fennel seeds
  • 1 tsp. dried parsley
  • 1/2 tsp. ground black pepper
  • 1/4 tsp. red pepper flakes
  • generous splash dry red wine

Other Ingredients

  • 1 cup canned chickpeas
  • 1 cup cooked quinoa
  • 3/4 cup almond milk
  • 1/2 cup dried breadcrumbs
  • 1/4 vital wheat gluten
  • 1 Tbsp. low-sodium tamari or soy sauce
  • pinch sea salt


  1. Line two baking sheets with parchment or spray lightly with oil (this will yield a browner crust) and preheat the oven to 375-degrees F.
  2. In a medium-sized skillet, saute the onion and mushrooms in a splash of vegetable broth or water until softened. Stir in the garlic, herbs and spices, and a generous glug of red wine. Cook for an additional 2-3 minutes. Remove from the heat, scrape into a large bowl and set aside.
  3. In the bowl of a food processor, add all of the “food processor” ingredients and pulse until fairly smooth. Add the mixture to the onion-mushroom mixture in the bowl. Get in there with clean hands and mix thoroughly to moisten the breadcrumbs and combine all of the ingredients.
  4. If you like, let the mixture chill to firm up a bit before forming into meatballs. When ready, roll into golfball-sized balls and place on prepared baking sheets. Bake for 20 minutes then gently and carefully turn and bake for another 20 minutes. You’re looking for a bit of browning on both sides of the meatball, so bake until browned and set.
  5. Store in an air-tight container in the refrigerator until ready to use, or serve right away over pasta and sauce.


  • It helps the mixture to sit/chill for a few hours before rolling into balls, but they can be formed immediately, too.