Sports, parties, or just for casually eating! These meatballs are healthier, have more kick, and are more delicious than the typical meatballs. Forget the yogurt part in yogurt ranch because it will taste exactly like the original.
Ingredients:
Yogurt Ranch
⅓ cup 2% fat plain Greek yogurt
2 Tbsp. mayonnaise
1 ½ tsp. fresh lemon juice
1 Tbsp. finely chopped fresh chives
2 tsp. finely chopped fresh dill (sub ½ tsp. dried dill)
½ tsp. garlic powder
¼ tsp. onion powder
¼ tsp. each kosher salt and black pepper
Buffalo Chickpea Meatballs
1 (15-oz.) can chickpeas, drained, rinsed and patted dry
½ cup plain breadcrumbs
2 eggs
2 Tbsp. buffalo sauce (plus more for garnish)
1 tsp. dried parsley
¾ tsp. smoked paprika
½ tsp. garlic powder
½ tsp. onion powder
½ tsp. kosher salt
¼ tsp. black pepper
2 Tbsp. extra-virgin olive oil for cooking
Optional garnish: crumbled blue cheese and extra chopped chives
Instructions:
In a medium bowl, combine Greek yogurt, mayonnaise, lemon juice, chives, dill, garlic powder, onion powder, salt, and pepper; mix to combine.
In the bowl of a food processor, combine chickpeas, breadcrumbs, eggs, buffalo sauce, dried parsley, paprika, garlic powder, onion powder, salt, and pepper. Blend mixture until mostly smooth, stopping to scrape down the sides as needed.
Use a small cookie scoop to measure mixture into 12 to 14 golf ball-sized portions, and gently roll into balls.
Heat 2 Tbsp. olive oil in a large skillet over medium heat. Once hot, add the chickpea meatballs and cook for 6 to 8 minutes, turning to brown all sides, until golden.
Arrange meatballs on a serving dish, and drizzle with extra buffalo sauce. Serve yogurt ranch on the side, or mix in a little water to thin it out enough to drizzle overtop. Garnish with blue cheese and extra chopped chives, if desired.
Original Recipe from: Dishing Out Health
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