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Garbanzo-Mushroom Meatballs

Serve as a shareable appetizer or add to pasta and pizza—everyone loves meatballs. Great for vegans and vegetarians too!


1/4 C olive oil (split)

1 C Markon First Crop Mushrooms, minced

1/2 C Markon First Crop Yellow Onions, minced

1 can garbanzo beans (liquid included)

2 C panko breadcrumbs

1 T Ready-Set-Serve Peeled Garlic, minced

1 T Ready-Set-Serve Washed & Trimmed Parsley, minced

1 T Markon First Crop Basil, minced

1 tsp. kosher salt

1/4 tsp. black pepper

8 oz. tomato sauce


Heat oil in a skillet; add mushrooms, onions, and garlic. Cook until browned.

Blend garbanzo beans and liquid in a food processor until smooth. Add mushroom mixture, breadcrumbs, parsley, basil, salt, and pepper; blend again until everything is incorporated.

Form mixture into balls. Heat remaining olive oil in skillet. Brown the meatballs in batches, being sure not to crowd the pan.

Put tomato sauce in a large saucepan. Move browned batches into the sauce and simmer until fully cooked (approximately 7 more minutes).

Garnish with herbs and garlic.