sticky basil peach chickpea meatball bowls
Juicy, saucy, covered in a sweet and sticky, peachy sauce.
Ingredients
- 1 can chickpeas, drained and rinsed
- 1 egg, slightly beaten
- 1/2 cup breadcrumbs
- 1/2 cup fresh basil
- 1 inch fresh ginger, peeled
- 3 cloves garlic
- 2 green onions, trimmed
- 1 tbsp sesame seeds
- 1/4 cup + 1 tbsp soy sauce
- 1/2 cup good-quality peach jam
- 2 tbsp rice vinegar
- 2 tbsp corn starch, divided
- steamed rice, chopped basil, sesame seeds, and green onions, to serve
spicy cucumber peach salad
- 2 Persian cucumbers, sliced
- 1 large peach, diced
- 1/2 cup corn, canned or frozen
- 2 tbsp soy sauce
- 1 tbsp honey
- 2 tsp sesame oil 1
- 1 tbsp sesame seeds
- pinch red pepper flakes
Instructions
- In the bowl of a food processor, combine the chickpeas, egg, breadcrumbs, basil, ginger, garlic, green onions, sesame seeds, and 1 tablespoon of soy sauce. Pulse until a smooth, not sticky, dough forms. If the dough seems too tacky, add another tablespoon of breadcrumbs.
- Sprinkle 1 tablespoon corn starch onto a large plate. Roll the chickpea batter into 1-inch balls. You may get anywhere from 10-14 depending on the size you choose. Toss the meatballs into the cornstarch to coat.
- Heat 2 tablespoons olive or avocado oil in a skillet over medium. Add the meatballs, being careful not to crowd the pan. Sear 10-12 minutes, turning every few to crisp up all sides.
- In a bowl, whisk together 1/4 cup soy sauce, the peach jam, rice vinegar, and 1/4 cup water. Pour into the skillet with the meatballs and simmer 4-5 minutes. Whisk the remaining 1 tablespoon corn starch with 1 tablespoon of water to make a slurry. Pour into the pan and simmer 2-3 minutes longer until the sauce coats the meatballs.
- To make the cucumber peach salad: lay out the sliced cucumbers and sprinkle with salt. Let sit 5 minutes, then pat the excess water off. Whisk the honey, sesame oil, soy sauce, red pepper flakes, and sesame seeds in the bottom of a bowl. Toss with the cucumbers, peaches, and corn.
- Divide the meatballs and salad into bowls of rice. Top with chopped basil, sesame seeds, and green onions, as desired.
Notes
*For vegan: Replace the egg with a flax egg: 1 tablespoon flax seeds mixed with 3 tablespoons hot water. Let sit for 15 minutes, then make the meatballs as directed.