buffalo ranch chickpea meatball bowls
BALLS TO THE WALL ON A TUESDAY.
You know, I actually had a decent day Monday. Well, aside from having to wrench myself out of bed from unexplained extra fatigue (even though I slept okay) and the fact that I’m no longer accustomed to running in the morning. I got said run in, lounged at my dining table typing away at last week’s Sidebar, made pumpkin butter pancakes, browsed Target, and threw down a Christmasy cocktail that’s to come on Saturday. Considering my aggressive lack of inspiration lately, I’d call this set of events a win.
December is just flitting right by me. I’ve barely had time to enjoy it. At the very least, I’ve been baking a lot, which is always indicative of this time of year – my brain is swirling around lots of nice ideas for Christmasy treats. I’ve been rather annoying and nibble on said treats every morning before breakfast. To shame.
Time is what it is, though, and we still gotta eat, so let’s munch some balls, shall we?
Sorry, dudes. I bet ya’ll just cringed.
This very simple but flavorful rice bowl lends a needed break from super indulgent holiday food, while moonlighting as a wonderful meal prep and even a gameday appetizer if you serve sans grains. With a big bowl o ranch. Mmm.
We all know how much I love my balls.
Down on the Ranch
This iteration of chickpea meatball is flavored with shredded cheddar and ranch-inspired seasoning. Good fucken shit.
As we do with meatballs, blitz everything up until coarse but cohesive in a food processor. We’ve got our usual suspects here – chickpeas, walnuts, breadcrumbs, egg, onion, and garlic cloves – along with some dried parsley and dill and a handful of shredded cheese.
Oil your hands – this makes for a less sticky experience – and roll into meatballs. Expect 14-16 depending on how voluptuous you want your balls.
Heat some oil in a large skillet and sear these babies until browned on all sides. You’re looking at 8-10 minutes total, so make sure you gently flip the balls every minute or so to get a nice golden tinge all over. Once that’s accomplished, move the balls back to a plate.
Sassy and Saucy
In the same skillet, we’ll be making our sauce. Yep, if it looks familiar, that’s cos it should be – it’s my current favorite buffalo pumpkin sauce. I’d imagine most of us have some stray pumpkin floating around, so let’s fucken use it.
Melt down a couple tablespoons of butter, then swirl in a seasoning blend of smoked paprika, chili powder, garlic powder, and onion powder. Just a brief play in the butter so not to burn, but to toast. Then stir in your pumpkin puree.
Pour in a good heap of buffalo sauce and a can of full-fat coconut milk. You can use whole milk here or half and half if you prefer. Simmer the sauce on medium-low for a few minutes to let it thicken up, then finish with a slap of cheddar cheese. Taste for salt and pepper also, as usual.
Set the meatballs back into the pan for a couple minutes and baste the sauce overtop with a spoon. Glorious.
I like to serve the meatballs over rice with some cilantro and green onion. Very simple. If you have broccoli or cauliflower or another vegetable otherwise, steam or roast it up to add to your bowl. Homemade ranch is a big bonus, too. I just didn’t have it around nor did I feel like making it. Just bein’ real here, kids.
And yes, these meal prep wonderfully. Take a serving to work and make your colleagues jealous as fuck.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Get your hands on these balls:
Hot Honey Balsamic Glazed Chickpea Meatballs
Baked French Onion Chickpea Meatballs
Coconut Butter Chickpea Meatballs
buffalo ranch chickpea meatball bowls
Ingredients
- 1 can chickpeas, drained
- 1 cup walnut halves
- 1/2 cup plain breadcrumbs
- 1 large egg, lightly beaten
- 1 cup sharp cheddar cheese, shredded
- 1/2 yellow onion
- 4 cloves garlic, peeled
- 1 tbsp dried parsley
- 1 tsp dried dill
- 2 tbsp butter
- 2 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 cup buffalo sauce, homemade or store bought
- 1/2 cup pumpkin puree
- 1 can full-fat coconut milk, or whole milk
- rice, sliced green onions and chopped cilantro, to serve
Instructions
- In the bowl of a food processor, combine the chickpeas, walnuts, breadcrumbs, 1/2 cup cheddar cheese, egg, onion, garlic cloves, parsley, dill, and a pinch of salt and pepper. Blitz until a coarse but cohesive batter forms. Oil your palms and roll into 14-16 meatballs. Set on a plate.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Sear the meatballs for 8-10 minutes, turning every 60-90 seconds, until all sides are browned. Remove.
- Melt the butter in the same skillet. Swirl in the smoked paprika, chili powder, garlic powder, and onion powder, then the pumpkin puree, about 1-2 minutes. Pour in the buffalo sauce and milk. Simmer gently for 5-10 minutes until slightly thickened. Stir in the remaining 1/2 cup of cheese. Taste and adjust salt and pepper as needed.
- Drop the meatballs back into the skillet. Baste with the sauce until coated and the sauce begins to stick to the meatballs.
- Serve meatballs over rice, or another choice grain, with chopped green onions and cilantro, as desired.
