Recipe: Bean “Meat”balls

I was looking for a beanball (or a “meatless meatball” if you prefer) and found this recipe could be baked and that’s just about my favorite way to make things because you don’t have to fuss too much. What I will say is that you should be careful about how much bread/flour/filler you add because these can get a little heavy if you add too much binder but otherwise they’re really pleasant especially when served on top of pasta with some tasty red sauce.

Bean "Meat"balls

AuthorMabDifficultyIntermediate

Yields12 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins

Ingredients
 20 g rolled oats
 400 g white beans
 2 sundried tomatoes
 1 tsp onion powder
 1 tsp garlic powder
 2 tsp dried parsley
 1 egg
 1 tsp oregano
 3 tbsp parmesan cheese
 1 tsp balsamic vinegar
 salt and pepper

Directions
1

Preheat oven to 165°C and line a baking sheet with aluminum foil.

2

In a food processor add all of the ingredients and pulse until smooth and well mixed.

3

Roll the mixture into small balls and place on the baking sheet. Bake for 15-20 minutes until cooked through completely.

Adapted from Abby's Kitchen

Ingredients

Ingredients
 20 g rolled oats
 400 g white beans
 2 sundried tomatoes
 1 tsp onion powder
 1 tsp garlic powder
 2 tsp dried parsley
 1 egg
 1 tsp oregano
 3 tbsp parmesan cheese
 1 tsp balsamic vinegar
 salt and pepper

Directions

Directions
1

Preheat oven to 165°C and line a baking sheet with aluminum foil.

2

In a food processor add all of the ingredients and pulse until smooth and well mixed.

3

Roll the mixture into small balls and place on the baking sheet. Bake for 15-20 minutes until cooked through completely.

Bean “Meat”balls

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