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.
Pam
Of all the things I could find zipping around the world wide web I found this and I am so excited. We are trying new dishes out in two weeks after our little at home veggie boot camp and beans are a real tough one for my son.
I think this might work if I add something that resembles a little the spices in pizza.
thank you so much,
Pam
Buffy
I used this as a base for a vegan, Italian Meatball recipe (substituted silken tofu for the egg - added pine nuts, pumpkin seeds, Spinach, Italian herbs) and it worked beautifully. Thanks!!!
Shannon
These meatballs were really something special. I tried them with a square of mozzarella folded into the middle of each one and the cheese explosion was awesome. The meatballs themselves were just delicious. Out of all of the vegetarian meatball recipes I've seen, these were the only one to incorporate the red pepper like that. It really added a depth of flavor and umami. Thanks for a great recipe.
P.S. For anyone who found that the meatballs fell apart, you may have processed the beans and red pepper a bit too finely in the food processor.
Lisa
I came across this recipe on Pinterest and made it tonight - amazing! I'm vegetarian but even my meat lover husband liked these. I'm already thinking about a toasted "meatball" sandwich with the leftovers for lunch tomorrow.
Lyndsey
Just got done making and eating this! It turned out so well! My husband is a meat person and was hesitant, but loves it too! This is definitely a recipe I will be making again!
Dara (Cookin' Canuck)
Lyndsey, I'm so glad! I always love when a meat-lover ends up really enjoying a meatless meal.
Aunt LoLo
Now I know - I shouldn't troll Pinterest when I'm hungry. These look AMAZING!! Thanks for posting! I wonder how they'd be with other beans...maybe black beans and cilantro?
Michael Miller
The first time I made these, I followed the recipe exactly and really liked them. But the second time I made them, I used half black beans and half cannellini beans. I also added sundried tomatoes and some sauteed shitaki mushrooms which helped make these taste a little more "meaty". I put a bit of Parmigiano-Reggiano cheese mixed in to the meatball mixture as well. DEEELISH!
Dara (Cookin' Canuck)
Michael, I love that you added more ingredients to suit your taste buds. Shiitake mushrooms and sundried tomatoes? That sounds like heaven to me!
Michael Miller
It really, really was good! I had them for dinner Wednesday night when I made them, then for lunch on Thursday, and for dinner again last night! YUM!
Shasta
Hi Dara!
Tried these and LOVED them. LOVED.
Better yet, they received an A+ from the Suspicious-Of-Vegetarian-Food-Carnivore here, so I'll definitely be making these again, thank you!
Dara (Cookin' Canuck)
Shasta, I'm so glad! It's always a tough job to convince a carnivore that meals without meat can be satisfying too, but it sounds as though you did it. I'm glad I could help.
A Canadian Foodie
The photo was stunning. I can't eat meat - so here I am! I cannot wait to make these. You didn't say in the post whether you liked them or not. They sounded like they might be dry reading how you baked them until brown... but, then one of your comments said they were a family hit. They are certainly easy enough to make - so, I am IN!
Thank you, Dara!
🙂
Valerie
Dara (Cookin' Canuck)
HI Valerie, I don't put anything on my blog that I don't like (I don't want anyone else to waste their time reading about/making something that didn't work for me. 🙂 So yes, I am a fan of these vegetarian meatballs. I hope you enjoy them, too.
Natalie
Happy New Year! Thank you for this recipe. I made it for some friends at a NYE dinner both vegetarian and omnivore alike and they all loved it! I didn't have cannelloni beans on hand so I used black beans and chick peas together. Everything else I kept the same and I cannot wait to try the recipe as written. Thank you for this wonderful recipe (again).