VEGGIE “MEAT”BALLS

AuthorTamaraDifficultyBeginner

What you do with the "meat"balls is entirely up to you! I like to add them to a lovely homemade tomato sauce and serve with courgetti. Yum!

Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

You will need

 600 g Cannellini Beans, drained and rinsed
 1 roasted red bell pepper, roughly chopped
 0.50 medium yellow onion – finely chopped
 2 2 cloves garlic, minced
 5 g chopped Italian parsley
 1.50 tsp dried oregano
 1 egg
 60 g dried breadcrumbs
 Salt + pepper to taste

Method

1

Preheat the oven to 350F/180C. Thoroughly coat a large baking sheet with cooking spray or with parchment.

2

In the bowl of a food processor, combine the beans and roasted red peppers. Pulse until chopped, but not smoothly pureed.

3

Transfer the mixture to a medium-sized bowl and stir in grated onion, garlic, parsley, oregano, egg, breadcrumbs, salt and pepper until well combined.

4

Using a rounded 2 tablespoon portion of the bean mixture, form “meatballs” by rolling between the palms of your hands. Place the “meatballs” on the prepared baking sheet, spacing evenly.

5

Bake until the meatballs are firm to the touch and have developed a light golden brown coating, 15 to 20 minutes.

Ingredients

 600 g Cannellini Beans, drained and rinsed
 1 roasted red bell pepper, roughly chopped
 0.50 medium yellow onion – finely chopped
 2 2 cloves garlic, minced
 5 g chopped Italian parsley
 1.50 tsp dried oregano
 1 egg
 60 g dried breadcrumbs
 Salt + pepper to taste

Directions

1

Preheat the oven to 350F/180C. Thoroughly coat a large baking sheet with cooking spray or with parchment.

2

In the bowl of a food processor, combine the beans and roasted red peppers. Pulse until chopped, but not smoothly pureed.

3

Transfer the mixture to a medium-sized bowl and stir in grated onion, garlic, parsley, oregano, egg, breadcrumbs, salt and pepper until well combined.

4

Using a rounded 2 tablespoon portion of the bean mixture, form “meatballs” by rolling between the palms of your hands. Place the “meatballs” on the prepared baking sheet, spacing evenly.

5

Bake until the meatballs are firm to the touch and have developed a light golden brown coating, 15 to 20 minutes.

VEGGIE “MEAT”BALLS

Leave a Reply

Your email address will not be published. Required fields are marked *