by Sarah Steimer
- 1 1/2 15-ounce cans cannellini beans, drained and rinsed
- 1 roasted red bell pepper, roughly chopped
- 1/2 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup chopped Italian parsley
- 1 1/2 teaspoons dried oregano
- 1 egg
- 1/2 cup dried breadcrumbs
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- pasta sauce
Place beans and roasted red peppers in a food processor and pulse until chopped, not pureed. Transfer the mixture to a medium bowl.
Using a wooden spoon, mix the onion, garlic, parsley, oregano, egg, breadcrumbs, salt and pepper into the beans mixture until well combined.
Coat the bottom of a glass cooking dish with olive or vegetable oil. Work the bean mixture into balls that are slightly larger than golf balls. Because of the consistency of the “meatballs,” it requires more of a pressing motion than a rolling motion to form the balls. Place “meatballs” on the prepared dish, allowing for about an inch in between each.
Bake at 350 degrees for about 15 to 20 minutes, or until the meatballs are firm to the touch and lightly golden brown. Remove from the pan and serve with pasta sauce and spaghetti, topping with shredded Parmesan if you so choose.
Makes about four servings.
Recipe adapted from: Cookin’ Canuck
I love the meatball, what a great way to introduce vegetarian cooking to a kid. Please share this on my foodie friday linky today.