Equipment
Ingredients
Base Mixture
- 50 g fine bulgur wheat, uncooked
- 120 ml boiling water
- 240 g chickpeas, canned, drained and rinsed well
Aromatics
- 15 ml olive oil
- 250 g cremini mushrooms, finely chopped
- 1 yellow onion, finely diced
- 3 garlic, minced
Binders and Seasoning
- 120 g whole milk ricotta cheese, drained if excessively wet
- 50 g parmesan cheese, freshly grated
- 60 g panko breadcrumbs
- 2 eggs, lightly beaten
- 4 g fennel seeds, lightly crushed
- 3 g dried oregano
- 5 g kosher salt
- 2 g black pepper, freshly cracked
Finishing
- 500 ml marinara sauce, warmed
Nutrition (per serving)
Method
Place the bulgur in a small heatproof bowl and pour the boiling water over it. Cover tightly with a lid or plastic wrap and let sit for 15 minutes until the water is fully absorbed and the grains are tender.
Heat olive oil in a large skillet over medium-high heat. Add the finely chopped mushrooms and cook until they release their moisture and it evaporates, about 5 to 7 minutes. Add the diced onion and minced garlic, cooking for another 4 minutes until softened and fragrant.
Transfer the mushroom mixture to a large plate to cool slightly. Meanwhile, in a large mixing bowl, use a potato masher to roughly mash the drained chickpeas. Do not turn them into a smooth paste; leave some texture and half-crushed pieces.
To the mashed chickpeas, add the cooled mushroom mixture, cooked bulgur, ricotta, Parmesan, panko, beaten eggs, crushed fennel seeds, oregano, salt, and black pepper. Mix thoroughly until the mixture holds together when gently squeezed.
Cover the bowl and refrigerate the mixture for at least 15 minutes. Preheat your oven to 200 C (400 F) and line a baking sheet with parchment paper.
Scoop the chilled mixture and roll into golf-ball-sized spheres, packing them firmly. Arrange them evenly on the prepared baking sheet. Bake at 200 C (400 F) for 25 to 30 minutes, turning halfway through, until golden brown and firm.
Warm the marinara sauce in a large skillet or saucepan over low heat. Gently transfer the baked meatballs into the sauce and simmer for 5 minutes to allow the flavors to meld without compromising the structural integrity of the meatballs. Serve warm.
Chef's Notes
- Crushing the fennel seeds is essential. Whole seeds can be overpowering when bitten into, while pre-ground fennel loses its volatile oils quickly. A mortar and pestle or the flat side of a chef's knife works perfectly.
- Baking rather than pan-frying these vegetarian meatballs is highly recommended. The gentle, even heat of the oven helps the egg and cheese bind the legumes and grains without the physical agitation of flipping them in a skillet.
- If your ricotta is visibly wet, spread it on a few layers of paper towels or strain it through cheesecloth for 10 minutes. Excess dairy whey is the enemy of a tightly bound vegetarian meatball.
Storage
Refrigerator: 5 days — Store in an airtight container, preferably submerged in marinara sauce to retain moisture.
Freezer: 3 months — Freeze baked meatballs without sauce on a baking sheet, then transfer to a freezer-safe bag.
Reheating: Reheat gently in simmering marinara sauce on the stovetop for 10-15 minutes, or until heated through to 74C/165F.
