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Garbanzo-Mushroom Meatballs

Serve as a shareable appetizer or add to pasta and pizza—everyone loves meatballs. Great for vegans and vegetarians too!


1/4 C olive oil (split)
1 C Markon First Crop Mushrooms, minced
1/2 C Markon First Crop Yellow Onions, minced
1 can garbanzo beans (liquid included)
2 C panko breadcrumbs
1 T Ready-Set-Serve Peeled Garlic, minced
1 T Ready-Set-Serve Washed & Trimmed Parsley, minced
1 T Markon First Crop Basil, minced
1 tsp. kosher salt
1/4 tsp. black pepper
8 oz. tomato sauce


Heat oil in a skillet; add mushrooms, onions, and garlic. Cook until browned.
Blend garbanzo beans and liquid in a food processor until smooth. Add mushroom mixture, breadcrumbs, parsley, basil, salt, and pepper; blend again until everything is incorporated.
Form mixture into balls. Heat remaining olive oil in skillet. Brown the meatballs in batches, being sure not to crowd the pan.
Put tomato sauce in a large saucepan. Move browned batches into the sauce and simmer until fully cooked (approximately 7 more minutes).
Garnish with herbs and garlic.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.