- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Servings: 6
Ingredients
- For the ZucchiniMeatballs:
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/2 cup old-fashioned rolled oats
- 3 cloves garlic, minced
- 2 tablespoons nutritional yeast
- 1/8 teaspoon ground nutmeg
- 1 medium zucchini, grated
- Salt & pepper, to taste
- For the Sauce:
- 3 tablespoons olive oil
- 3 tablespoons all-purpose flour
- 2 cups Ripple Original Plant-Based Milk
- 1 cup low-sodium vegetable broth
- 1 tablespoons vegan Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground all-spice
- Salt & pepper, to taste
- 1 tablespoon chopped fresh parsley, for garnish
Directions
- For meatballs: Preheat oven to 375°F and line a rimmed baking sheet with parchment
paper. - Combine the chickpeas, oats, garlic, yeast and nutmeg in a food processor. Pulse
until finely chopped. Add the zucchini, and pulse until combined. - Portion the mixture into 1-inch balls. Place in an even layer on the prepared baking sheets..
- Bake, flipping the meatballs halfway through, until light golden-brown, about 20-25
minutes. Remove from the oven. - In a large skillet over medium-high heat, heat the oil. Stir in the flour and cook until no lumps remain, about 1 minute. Whisk in the Ripple milk and broth until combined. Stir in the Worcestershire sauce, mustard, nutmeg and all-spice.
- Simmer over medium heat, stirring occasionally, until the sauce thickens, about 4-5 minutes. Season with salt and pepper.
- Add the meatballs to the sauce. Garnish with the parsley. Serve the meatballs on skewers or toothpicks.
