sage parmesan chickpea meatballs with white wine gravy

Four trials later I’m finally, finally proud of the photos I took of my balls, so I’m displaying them for all of the Internet to see.

Tuesday drinking game: how many jokes about balls will I make before this blog post is over?

I for some reason could not get the lighting and angles right when attempting to capture how creamy these balls are. Even though the recipe was sound from the get-go, and probably my favorite set of balls yet, I wasn’t comfortable dangling them in front of the world until I achieved the perfect aesthetic. No balls have ever upset me as much as these.

The perfect balls were out there for me, though, and now, with a few tweaks, I was able to rub them the right way so they’d cooperate with me in front a camera.

Seriously, if you’re inclined to enjoy some meatballs, but without the meat, these saucy Sage Parmesan Chickpea Meatballs with White Wine Gravy are perfect for you. I see these as a delectable centerpiece for your Thanksgiving table, or just for a weeknight quickie to thaw out after a chilly bout outside. Parmesan and sage-infused chickpea batter, a quick sear in the skillet to crisp up the exteriors, and a simple white wine gravy stirred up in that same pan – nothing simpler than that, with minimal dishes and a ton of flavor.

Everyone at the table will eat this cozy autumn dinner up with no reservations.

Balls to the Wall

A food processor or high speed blender will do you good with this recipe, as with all of my other chickpea meatballs. Mashing by hand is tricky and might not chop the pieces fine enough, but you’re welcome to try if a more kitchen-savvy solution isn’t available to you.

If using a food processor, simply toss in chickpeas, seasonings, walnuts and breadcrumbs, an egg, and plenty of parmesan into the bowl and pulse until no big chunks remain. Chunky balls won’t hold up well when rolled, but you also don’t want them completely smooth.

Lube up your hands with a bit of olive oil and shape the balls. I for some reason end up with 13 every time, but depending on the size of your balls it could be anywhere from 12-16. Hey, more balls at your mercy. I wouldn’t complain.

Saucy Balls

Crisp up the meatballs in a skillet with a good amount of olive oil. Keep in mind that chickpea meatballs do not behave like meaty balls, so the finishing texture is less chewy and more soft. They will still be amply cooked through after their time on the stove.

Moved the cooked balls to a paper towel-lined plate to drain, then start the gravy. Browned butter and herbs start the show, then flour provides the creamy thickness we want once the gravy is done. Whisk in the wine, then broth, cider (really nice for a slightly sweet undertone, but you can replace the amount with more broth), coconut milk, and a touch of Dijon mustard.

Simmer the gravy down until thickened, whisking occasionally. The result is a smooth, herby, finger-liking dope sauce for your balls that involves no meat drippings for flavor. You could definitely use this formula for chicken or almost any carnivorous dish, though, or save the recipe to serve on Thanksgiving with whatever you decide to make.

I will always serve these with either mashed potatoes or egg noodles, but you can do rice if you’d like, or a rice pilaf would be nice too. The pictured mash, by the way, is coming soon, so keep your pants on, folks. I’ll drop the ball soon enough.

A few tips for supreme balls…

…Store the balls and gravy separately. They may become too soggy if you use the same container.

…You can freeze the uncooked or cooked balls. They may accumulate a bit of moisture if frozen uncooked, so after they thaw out, dab with paper towels as needed and reroll. Then cook as directed!

…Keep an eye on the heat when searing. You don’t want to scorch your balls! This is especially important if you’re using cast iron because the metal retains heat extremely well – I tend to dial down a notch after the first turn to ensure I don’t burn off the oil or scald any side of the balls.

Again, release your expectation that these will be like “real” meatballs. They are a separate entity, but incredible in their own rite and certainly worth putting in your mouth when you’re craving them.

Hint hint…these will feature in my upcoming Thanksgiving menu, so keep your eyes peeled on my balls, peeps!

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!

More pics of my balls:

Mango Curry Chickpea Meatballs

Weeknight Sticky Sesame Jalapeno Chickpea Meatballs

Sticky Basil Peach Meatball Bowls