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Cannellini Bean ‘Meat’balls

Excuse the quick break from my usual musings but I wanted to share this unique and delicious recipe that I tried out. My aunt and two cousins came to town for a few days from Virginia after Christmas. It was so lovely to see them and also a great opportunity to try out some vegetarian cooking, since they do not eat meat or anything cooked with meat products. I’m just thanking God they aren’t vegan – that would be ten times more difficult! Chris was very apprehensive about this recipe as he is most definitely a meat lover but he ended up loving every bite!

Cannellini Bean ‘Meat’balls:

2 x 15oz cans of cannellini beans, drained & rinsed

1 red pepper (chopped into squares, not too small as they will go in the food processor)

1/2 medium onion (also chopped, not too small)

2 cloves garlic, minced

2 tbsp fresh parsley (chopped)

Some dried herbs (I just eyeballed this and used Italian seasoning)

1 egg (for vegans use a flaxseed egg)

1/2 cup dried regular breadcrumbs

1 cup Panko breadcrumbs

Salt & Pepper

9be174f8507711e281cb22000a1f9a0a_7Throw the beans, red pepper and onion into a food processor and process until just chopped. If you process them too much they’ll be too mushy and won’t form properly into balls. Transfer mixture to a bowl and add the garlic, parsley, dried herbs, regular breadcrumbs and salt&pepper. Form into balls, if the mixture is not staying together add some more breadcrumbs. Roll the balls in Panko breadcrumbs to coat and place on a baking sheet (I greased mine with a bit of butter and not one of them stuck!). Bake in oven (350degrees F) until firm and somewhat golden (about 20-25mins). I made thin spaghetti noodles and a marinara sauce with mine and everybody loved this meal!

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