chickpea meatballs au vin
Saucy, comforting meatballs perfect for Christmas dinner or any night of the week warranting a hearty meal.
Ingredients
- 1 can chickpeas, drained and rinsed
- 1 cup walnut halves
- 1/2 cup plain breadcrumbs
- 1/3 cup fresh parmesan cheese, grated
- 1 egg, lightly beaten
- 8 cloves garlic, peeled and smashed
- 2 tbsp fresh rosemary sprigs
- 8 sage leaves
- 1/2 yellow onion, quartered
- 2 tbsp butter
- 3 shallots, thinly sliced
- 2 tbsp fresh thyme, chopped
- 2 tbsp tomato paste
- 1 cup cremini/baby bella mushrooms, sliced
- 4 carrots, sliced
- 1 cup red wine
- 1 cup cranberry juice
- 1 tbsp corn starch
- mashed potatoes or polenta, to serve
Instructions
- To make the meatballs: combine the chickpeas, walnuts, breadcrumbs, parmesan, 4 cloves of garlic, the egg, rosemary, sage, onion, and a pinch of salt and pepper in a food processor. Blend until cohesive but not totally smooth. Oil your hands and roll into balls - you will get anywhere from 12-16 depending on the size of balls you prefer.
- Heat 2 tablespoons olive oil in a large skillet over medium. Sear the meatballs for 8-10 minutes, turning frequently until all sides are lightly browned. Move to a plate.
- Melt the butter in the same skillet and stir in the remaining 4 cloves of garlic, shallots, and thyme until fragrant, about 1-2 minutes. Swirl in the tomato paste, then stir in the mushrooms and carrots.
- Pour in the wine and cranberry juice. Bring to a simmer and cook uncovered for 10-15 minutes until slightly thickened. Taste and adjust salt and pepper. Whisk the cornstarch with 1 tablespoon of water to make a slurry and pour into the red wine sauce. Stir until the sauce thickens, about 2-3 minutes longer.
- Add the meatballs back into the pan and baste with the sauce until nicely coated. Divide into bowls of mashed potatoes or polenta. Sprinkle with fresh parsley or thyme sprigs and serve!