Description
These Mozzarella-Stuffed Vegetarian Meatball Bites are a delicious and satisfying plant-based appetizer or snack. Made with chickpeas, breadcrumbs, and Italian herbs, these meatballs feature a gooey mozzarella center that melts perfectly when baked. They can be quickly sautéed for extra flavor before baking, then served with a rich marinara sauce for dipping. Perfect for vegetarians and easily adaptable to vegan or gluten-free diets, these meatballs offer a flavorful, cheesy bite that everyone will love.
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 cheese, egg, garlic, Italian herbs, parsley, salt, and black pepper. Pulse until the mixture comes together but still has some texture; avoid making it completely smooth. If the mixture feels too dry, add a splash of water to help it bind.
- Form the Meatballs: Take about 2 tablespoons of the mixture and flatten it into a patty. Place a small cube of mozzarella cheese in the center, then fold the edges around the cheese and roll into a ball. Repeat this process with the remaining mixture.
- Sauté the Meatballs (Optional): 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 adds flavor but can be skipped if you prefer to bake directly.
- Bake the Meatballs: Arrange the meatballs on the prepared baking sheet. Bake for 15–20 minutes until golden brown and crispy on the outside. For extra cheesiness, place them under the broiler for the last 2–3 minutes to melt the cheese inside thoroughly.
- Serve: Serve the meatballs hot with marinara sauce for dipping or drizzle the sauce over them for a flavorful bite.
Notes
- You can use any melty cheese for stuffing like provolone or cheddar; vegan cheese options also work well.
- Make ahead by forming and freezing the meatballs on a baking sheet, then transferring to a container. Bake from frozen, adding a few extra minutes to cooking time.
- Customize the filling by adding a dollop of pesto or tomato sauce inside each meatball for additional flavor.
