Ingredients

The following ingredients have 4 Servings
  • 3 (1/2 inch) slices of polenta from a tube, a little less than half
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 (15 oz) can dark red kidney beans, drained and rinsed
  • 1 chia egg (mix one heaping tablespoon ground chia seed with 3 tablespoons water and let sit for 2 minutes)
  • 1/4 cup bread crumbs
  • 4 tablespoons nutritional yeast
  • 3 tablespoons ketchup (I like to use True Made Foods sugar free ketchup)
  • 2 tablespoons tomato paste
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon grated onion, or finely chopped
  • 2 cloves garlic, grated
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/3 cup flour
  • Olive oil for frying

Instruction

  • Add the polenta to a food processor and pulse a few times until it’s broken down.  Next, add the chickpeas and kidney beans to the food processor and pulse a few more times until you have a thick mixture.  You don’t want it completely blended to a paste.
  • Add mixture to a bowl and then add all the remaining ingredients, except the flour.  Mix until combined and refrigerate mixture for at least 30 minutes.  Longer is ok too.
  • Heat a large skillet over medium heat until it’s hot and then add in olive oil (I used about 1 tablespoon).  Use a 1 tablespoon scoop to scoop the meatball mixture and then roll between your hands.  Roll in the flour until it’s completely coated and then place in the hot oil.
  • Cook meatballs until brown and crispy on the outside and cooked through on the inside, 7-10 minutes.  Let them sit for about 5-10 minutes in the pan before serving and they will firm up a little bit.