For a vegan option, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes to thicken). Add a pinch of red pepper flakes for a subtle kick. Serve these meatballs with your favorite marinara sauce, pesto, or a creamy yogurt dip. These meatballs can also be pan-fried for a crispier texture. Heat olive oil in a skillet and cook over medium heat, turning frequently, until browned on all sides. Leftover meatballs can be stored in the refrigerator for up to 3 days.
Mona Rowe
Jun 23, 2025These are great for meal prep. I made a big batch on Sunday and had them for lunch all week.
Dashawn Wunsch
May 25, 2025My kids loved these! I served them with spaghetti and marinara sauce, and they gobbled them up.
Art Crona
Apr 15, 2025These were so easy to make and tasted delicious! Perfect for a quick and healthy meal.
Camren Prohaskamedhurst
Apr 14, 2025Used these as an appetizer for a party - everyone loved them!
Quinten Simonis
Feb 22, 2025I added a little bit of parmesan cheese to the mixture, and it gave them a nice savory flavor.
Nick Herzog
Feb 7, 2025These were surprisingly good! I wasn't sure about chickpea meatballs, but they were flavorful and filling.
Myrtie Walter
Nov 24, 2024Great recipe! I substituted the breadcrumbs with almond flour for a gluten-free version.
Chanel Lemke
Oct 10, 2024I followed the recipe exactly, and the meatballs were a bit dry. Next time, I'll add a little more olive oil or some grated zucchini to the mixture.