leftover stuffing stuffed "meatballs" and gravy
Too much stuffing and nowhere to put it? Stuff it in a chickpea meatball, I say!
Ingredients
meatballs
- 1 cup prepared stuffing
- 1 can chickpeas, drained
- 1 cup walnuts
- 1/2 cup plain breadcrumbs
- 1 large egg
- 1/2 small yellow onion, halved
- 4 cloves garlic, peeled
- 1 tsp dried sage
- 1/3 cup fresh parmesan cheese, grated
white wine gravy
- 4 tbsp butter
- 4 cloves garlic, minced
- 1/2 tsp dried sage
- 1/4 cup all purpose flour
- 1 cup dry white wine
- 1 1/2 cups vegetable broth
- 1/2 cup apple cider (or more broth)
- 1 tsp dijon mustard
- leftover mashed potatoes, for serving
Instructions
- In the bowl of a food processor, combine the chickpeas, walnuts, breadcrumbs, egg, onion, garlic, sage, parmesan, and a bit of salt and pepper. Pulse until a coarse but cohesive dough forms.
- Rub your hands will a bit of olive oil and scoop out about a 1 tablespoon sized ball of dough. Flatten into a disc in your palm, then place 1 teaspoon of stuffing in the center. Roll the dough around the stuffing, adding a pinch or two more of meatball mix as needed, until the stuffing is completely covered. Repeat with remaining chickpea mix and stuffing.
- Heat 2 tablespoons olive oil in a skillet over medium. Cook the meatballs for 8-10 minutes, flipping every 60-90 seconds, until browned on all sides. Transfer to a plate.
- Melt the butter in the same skillet, then stir in the garlic and sage until fragrant, about 30 seconds. Whisk in the flour until no clumps remain, then stream in the white wine and reduce 1-2 minutes until thickened. Pour in the broth and cider (or more broth) and stir in the dijon. Bring to a gentle simmer.
- Arrange the meatballs into the pan and simmer for 8-10 minutes, basting the meatballs with the gravy, until the liquid is thickened to your liking.
- Serve the meatballs and gravy with leftover mashed potatoes!
Notes
*Nut allergy...The nuts in the meatball mix can be swapped for 1/2 cup of seeds, like pepitas or sunflower seeds.