Equipment
Ingredients
Grain and Bean Base
- 50 g bulgur wheat, dry
- 120 ml boiling water
- 240 g chickpeas, canned, rinsed and drained
Mushroom and Aromatics
- 30 ml olive oil
- 250 g cremini mushrooms, finely chopped
- 100 g yellow onion, finely diced
- 3 garlic, minced
- 3 g fennel seeds, crushed
- 2 g dried oregano
Binders and Dairy
- 120 g whole milk ricotta cheese
- 50 g parmesan cheese, grated
- 60 g panko breadcrumbs
- 2 egg, lightly beaten
- 6 g kosher salt
- 2 g black pepper, freshly ground
Finishing
- 700 ml marinara sauce, warmed
Nutrition (per serving)
Method
Preheat the oven to 200C/400F. Line a baking sheet with parchment paper.
In a small heatproof bowl, combine the bulgur wheat and boiling water. Cover and let rest for 15 minutes until the water is absorbed and the bulgur is tender.
Heat olive oil in a large skillet over medium-high heat. Add the mushrooms, onions, garlic, fennel seeds, and oregano. Sauté until the mushrooms have released their moisture and the pan is completely dry, about 8 to 10 minutes. Let cool slightly.
Place the drained chickpeas in a food processor. Pulse 5 to 6 times until roughly chopped. Do not puree them; you want a coarse, crumbly texture.
In a large mixing bowl, combine the soaked bulgur, cooled mushroom mixture, chopped chickpeas, ricotta, Parmesan, breadcrumbs, eggs, salt, and pepper. Fold together until thoroughly mixed.
Scoop out portions of the mixture, about 30g each, and roll firmly into balls using wet hands. Arrange evenly on the prepared baking sheet.
Bake in the preheated oven for 20 to 25 minutes, until the meatballs are deeply golden brown and firm to the touch.
Transfer the baked meatballs to a large skillet containing the warm marinara sauce. Simmer gently over medium-low heat for 10 minutes to allow the flavors to meld and ensure the internal temperature reaches 74C/165F.
Chef's Notes
- Cooking out the moisture from the mushrooms is critical. Any residual water will turn to steam in the oven and break the meatballs apart.
- Toasting the crushed fennel seeds briefly in the dry pan before adding the oil and vegetables amplifies their sweet, anise-like aromatics.
- Letting the formed meatball mixture rest for 10 minutes before rolling hydrates the breadcrumbs fully, resulting in a much stronger bind.
- For an extra savory punch, add a splash of soy sauce or tamari to the mushroom mixture just as the liquid finishes reducing in the pan.
- Wet hands prevent the ricotta and egg-heavy mixture from sticking to your palms while shaping.
Storage
Refrigerator: 4 days — Store submerged in marinara sauce to retain moisture.
Freezer: 3 months — Freeze baked meatballs without sauce on a baking sheet, then transfer to an airtight container.
Reheating: Simmer gently in marinara sauce over medium-low heat until the internal temperature reaches 74C/165F.
