Why should you have to miss out on "meatballs" if you don't eat meat? This version of vegetarian meatballs is satisfying & easy to make. 259 calories and 5 Weight Watchers Freestyle SP
Cannellini Bean Vegetarian Meatballs Recipe
Vegetarian meatballs will satisfy any non-meat eater! Before I met my husband, I wasn't much of a bean eater. It wasn't that they didn't appeal to me, but rather that I didn't grow up eating a lot of Mexican food or other cuisines that might include the protein- and fiber-packed morsels. Everything changed when my husband ordered some black bean soup at a restaurant just a few blocks away from our New York City apartment. This wasn't just any black bean soup - nope, this one was garnished with crispy chorizo sausage. I was a goner. You couldn't stop me - cannellini beans in salads, kidney beans in chili, black beans in veggie burgers. You name it, I cooked it. As a result, my kids loved beans right from the get-go and we incorporate the healthy legumes into many of our meals.
When I heard that this round of Kitchen Play's SideCar series was to feature beans in a meal that would satisfy the whole family, I knew I had this one in the bag. The hardest part was choosing which type of beans I would use. I started thinking of comfort foods, dishes that my family likes to eat as the thermostat drops and the days grow shorter. Spaghetti and meatballs popped to mind immediately and, as we are trying to work more meatless meals into our weekly menu, it seemed fitting to make a vegetarian version.
When I think of oregano, garlic and parsley, I turn right to cannellini beans. In this recipe, I pureed the cannellini beans with roasted red peppers and then combined them with all of the regular meatballs ingredients, such as breadcrumbs and an egg. Baked in the oven and then simmered in tomato sauce, these bean "meatballs" are as healthy as they are tasty.
I throw everything into a large nonstick skillet and let it simmer until done.
Now, don't expect the "meatballs" to have the same texture as versions made with ground beef or turkey. These ones have a soft texture, with a golden brown coating. They are substantial and hearty, and made me fall in love with the versatility of beans all over again.
The vegetarian meatballs recipe:
Preheat oven to 350 degrees F. Thoroughly coat a large baking sheet with cooking spray.
In the bowl of a food processor, combine beans and roasted red peppers. Pulse until chopped, but not smoothly pureed.
NOTE: Take care not to overprocess the "meatballs". This could cause them to fall apart later.
Transfer the mixture to a medium-sized bowl and stir in grated onion, garlic, parsley, oregano, egg, breadcrumbs, salt and pepper until well combined.
The amount of breadcrumbs required can change depending on the climate (dry vs. humid). If you find that the "meatballs" are not holding together firmly as you are shaping the first few, add more breadcrumbs, then reshape.
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.
Bake until the meatballs are firm to the touch and have developed a light golden brown coating, 15 to 20 minutes.
In a large saucepan, heat your favorite marinara sauce over medium heat until simmering. Add "meatballs" and stir to coat.
Simmer until the sauce thickens slightly, stirring occasionally, 10 to 15 minutes. Serve over spaghetti.
Other family-friendly cannellini bean recipes:
Vegetarian Mushroom & Cannellini Bean Ragout
Mediterranean Chicken, Bean & Pasta Soup
Pasta e Fagioli
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Cannellini Bean Vegetarian “Meatballs” with Tomato Sauce
Ingredients
- 1 ½ cans 15 ounces each Bush's Cannellini Beans, drained and rinsed
- 1 roasted red bell pepper 2 halves, roughly chopped
- ½ medium yellow onion grated
- 2 cloves garlic minced
- ¼ cup chopped Italian parsley
- 1 ½ teaspoons dried oregano
- 1 egg
- ½ cup dried breadcrumbs see note
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 cups marinara sauce your favorite kind
- Parmesan cheese for grating
- cooked spaghetti
Instructions
- Preheat oven to 350 degrees F. Thoroughly coat a large baking sheet with cooking spray.
- In the bowl of a food processor, combine beans and roasted red peppers. Pulse until chopped, but not smoothly pureed.
- Transfer the mixture to a medium-sized bowl and stir in grated onion, garlic, parsley, oregano, egg, breadcrumbs, salt and pepper until well combined.
- 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.
- Bake until the meatballs are firm to the touch and have developed a light golden brown coating, 15 to 20 minutes.
- In a large saucepan, heat you favorite marinara sauce over medium heat until simmering. Add “meatballs” and stir to coat. Simmer until the sauce thickens slightly, stirring occasionally, 10 to 15 minutes.
- Serve over spaghetti and top with grated Parmesan cheese.
Video
Notes
Nutrition
Disclosure: This post is sponsored by Bush's Beans. All opinions are my own. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Sarah
I would live to try these? What kind of breadcrumbs are used?
Anon
I just had these bean-balls for dinner and they were absolutely delicious. I haven't been tolerating meat very well lately so we have consciously been eating mostly vegetarian dishes. My meat loving husband said he liked them a lot too but would appreciate them even better if they were slightly chewier (to give them more of a real meatball texture). Do you think this can be accomplished using old fashion oatmeal instead of bread crumbs? Or do you think they would fall apart once in the sauce?
Anon
I answered my own question I guess. I added 1/2 cup quick oats in addition to the bread crumbs and they were marvelous!!! They were definitely chewier and my hubby even called them 'PERFECT'!!!
merrittj1
This was a great recipe! The Bean Balls were a little soft, but if they are browned in a little oil and then baked for about 30 minutes at 35o degrees. Added pasta sauce at the end. Very flavorful and fun.
Rachelle
I wanted to come back and post to tell you how much I enjoyed this recipe. Unmade it vegan and did not include the egg. As a result, my meatballs fell apart when I stirred them into the sauce. But it created this sort of ground meat texture which was good, too. The seasoning was very good. Thanks for posting!
Emily
Thanks for such a great recipe! I made it tonight and it was a big hit. We've been vegetarians for a year and I wasn't able to find a good meatball recipe. Being Italian this was hard, but your recipe is perfect! Thanks!
Adele
Hi hun. Just wanted to let you know that I featured this on my blog today. I would love it if you could check it out 🙂
http://mammymade.blogspot.co.uk/2013/02/mint-stuff-ive-seen-31.html
- Adele @ Mammy Made
Veggie
This looks absolutely beautiful. I love to make those "meatballs" from chickpeas but I defintely have to give your recipe a try!
Janel
Just made these to have some meals for the week and taste tested one -- amazing! SO flavorful (even without the fresh parsley) and can't wait to pair it with pasta and sauce this week. Thanks!
Maria
These are in the oven right now! Smell wonderful....can't wait for dinner!
Maureen
Pinned this recipe some time ago and finally got around to making them tonight. I thought they were a little too moist when I formed them. I should have followed my gut and added some more breadcrumbs. Some of them fell apart in the sauce, but many did not. They taste very good. I will definitely make them again. I haven't eaten beef in a year and so it is FUN to have spaghetti and meatballs again! Thanks for a keeper.