Description
These Mozzarella-Stuffed Vegetarian Meatball Bites are a delicious and savory treat, combining the protein-packed goodness of chickpeas with melty mozzarella cheese hidden inside. Perfect as appetizers or a snack, they offer a delightful texture with a crispy outside and gooey center, baked to golden perfection with optional pan-sautéing for extra flavor.
Ingredients
Scale
For the Meatballs:
- 1 can (15 oz / 425g) chickpeas, drained and rinsed
- 1 cup breadcrumbs (use gluten-free if needed)
- ½ cup grated Parmesan cheese (or nutritional yeast for a vegan version)
- 1 large egg (or flax egg for vegan option)
- 2 cloves garlic, minced
- 1 tbsp dried Italian herbs (or a mix of basil, oregano, thyme)
- 1 tbsp fresh parsley, chopped (or 1 tsp dried parsley)
- 1 tsp salt
- ½ tsp black pepper
- 1–2 tbsp olive oil (for sautéing)
For the Stuffing:
- ½ cup mozzarella cheese (or vegan cheese for a dairy-free option), cut into small cubes
- Optional: A bit of basil pesto for extra flavor
For the Sauce (optional):
- 1 cup marinara sauce (store-bought or homemade)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
- Make the Meatball Mixture: In a food processor, combine the chickpeas, breadcrumbs, Parmesan, egg, garlic, Italian herbs, parsley, salt, and pepper. Pulse until the mixture comes together but still has some texture (avoid smoothing it completely). If the mixture feels too dry, add a splash of water to help bind it.
- Form the Meatballs: Take about 2 tablespoons of the mixture and flatten it into a patty. Place a small cube of mozzarella in the center and fold the edges over the cheese, rolling it into a ball. Repeat this process to make the remaining meatballs.
- Sauté the Meatballs (Optional but Adds Flavor): Heat olive oil in a large skillet over medium heat. Add the meatballs and cook for 2–3 minutes on each side until lightly browned. This step enhances flavor but can be skipped if you prefer to bake directly.
- Bake the Meatballs: Transfer the meatballs to the prepared baking sheet. Bake in the oven for 15–20 minutes, until golden brown and crispy on the outside. For extra cheesiness, broil them for 2–3 minutes at the end to melt the cheese inside.
- Serve: Serve the hot meatballs with marinara sauce for dipping or drizzle the sauce over them for a delicious cheesy bite.
Notes
- You can use any melty cheese such as provolone or cheddar for stuffing. Vegan cheeses or cashew-based cheeses also work well.
- Meatballs can be made ahead and frozen before baking. Freeze them on a baking sheet, then transfer to a container or bag. Bake from frozen, adding a few extra minutes to cooking time.
- For extra flavor, add a dollop of pesto or tomato sauce inside the meatball before baking.
