Buffalo Chickpea Meatballs with Yogurt Ranch
Buffalo Chickpea Meatballs with Yogurt Ranch Dip and all the fixings! Enjoy these vegetarian meatballs as an entree, game day appetizer, or fun weeknight finger food.
Prep Time20 minutes mins
Cook Time10 minutes mins
Total Time30 minutes mins
Course: Appetizer, Entree
Cuisine: American
Diet: Vegetarian
Servings: 4
Food processor
Medium skillet
Mixing bowl
Yogurt Ranch
- 1/3 cup 2% fat plain Greek yogurt
- 2 Tbsp. mayonnaise
- 1 1/2 tsp. fresh lemon juice
- 1 Tbsp. finely chopped fresh chives
- 2 tsp. finely chopped fresh dill (sub 1/2 tsp. dried dill)
- 1/2 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/4 tsp. each kosher salt and black pepper
Buffalo Chickpea Meatballs
- 1 (15-oz.) can chickpeas, drained, rinsed and patted dry
- 1/2 cup plain breadcrumbs
- 2 eggs
- 2 Tbsp. buffalo sauce (plus more for garnish)
- 1 tsp. dried parsley
- 3/4 tsp. smoked paprika
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
- 2 Tbsp. extra-virgin olive oil for cooking
- Optional garnish: crumbled blue cheese and extra chopped chives
Prepare Yogurt Ranch:In a medium bowl, combine Greek yogurt, mayonnaise, lemon juice, chives, dill, garlic powder, onion powder, salt, and pepper; mix to combine. Blend Meatball Mixture: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.
- Make-Ahead: The yogurt ranch can be made up to 3 days in advance. Refrigerate in an airtight container.
- You can also prepare the chickpea meatball mixture 1 to 2 days in advance. Refrigerate until ready to roll and sauté.
- Store: Refrigerate leftover meatballs in an airtight container for up to 3 days. Yogurt ranch will last up to 1 week.
- Reheat: Microwave chickpea meatballs until warm. Alternatively, you can rewarm them in the toaster oven or air fryer until heated through.
- Freeze: Freeze meatballs for up t0 3 months. Let thaw overnight in the refrigerator. Reheat in a toaster oven or bake at 325°F for about 20 minutes, or until heated through.
Serving: 4meatballs with sauce | Calories: 275kcal | Carbohydrates: 26g | Protein: 12g | Fat: 14g | Saturated Fat: 2g | Sodium: 990mg | Fiber: 4g | Sugar: 3g