sage parmesan chickpea meatballs with white wine gravy
I hope you like balls, because these taste real good.
Ingredients
"meatballs"
- 1 can chickpeas, drained and rinsed
- 1 cup walnut halves
- 1/2 cup plain breadcrumbs
- 1 egg, lightly beaten
- 4 cloves garlic
- 8 sage leaves
- 1/2 large onion
- 1/3 cup fresh parmesan cheese, grated
white wine gravy
- 3 tbsp butter
- 4 cloves garlic, minced
- 2 tbsp fresh thyme, chopped
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh sage, chopped
- 1/4 cup all purpose flour
- 1 cup dry white wine
- 1 1/2 cups vegetable broth
- 1/2 cup apple cider, or more broth
- 1/2 cup canned full fat coconut milk, or whole milk
- 1 tbsp dijon mustard
- mashed potatoes, rice pilaf, or egg noodles, to serve
Instructions
- In the bowl of a food processor, combine the chickpeas, walnuts, breadcrumbs, egg, garlic, sage, onion, parmesan, and a pinch of salt and pepper. Pulse until no large chunks remain but the batter still has some texture.
- Grease your hands with a small amount of oil. Roll the batter into heaping 1 tablespoon-sized meatballs and set onto a large plate. Repeat until all the batter is used, oiling your hands as needed. You will get anywhere from 12-16 balls. Lots of balls to choose from.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Line a plate with paper towels. Sear the meatballs for 8-10 minutes, flipping every 60-90 seconds, until each side is browned and crisp. Move to the paper towel-lined plate to drain.
- In the same skillet, melt the butter. Toss in the garlic, thyme, rosemary, and sage, stirring until the butter browns slightly, about 1-2 minutes. Whisk in the flour until no large clumps remain, then pour in the wine. Stir until the wine is reduced by half, about 2-3 minutes.
- Pour in the broth, cider (if using), coconut milk or whole milk, and dijon. Bring to a simmer and warm until thickened and smooth, about 5-8 minutes, stirring occasionally. Taste and adjust salt and pepper as needed.
- Divide the meatballs among bowls of potatoes, rice, or pasta. Drizzle gravy overtop. Be generous, because saucy balls are the best balls, don't you think?
Notes
*Mashed potatoes: Don't worry, this recipe is coming, because they're DOPE.
*To make ahead: Form meatballs through step two. Wrap the plate well with plastic and store in the fridge for up to 2 days. If the balls accumulate any moisture, simply dab with paper towels until dried. Cook as directed.
*To freeze before cooking: Transfer uncooked meatballs into a freezer-safe container and store for up to 1 month. Thaw on the counter for 30-45 minutes, rolling the balls as needed to recreate the shape, then cook as directed.
*To freeze after cooking: Transfer cooked meatballs into a freezer-safe container and store for up to 1 month. To reheat, bake at 350 for 8-10 minutes until warmed through.