This recipe is an oldie from the archives, updated. I stumbled on it and added it to out weekly meal plan, a few times. We loved them that much. They have so much flavor, the spaghetti they’re served over needs no sauce, unless you want it. And they are surprisingly simple. Mostly white beans, onion, breadcrumbs and good seasoning.
I’ve tried many meatless meatballs, often they are too dry, or crumbly, or lack flavor. Not these! They can be made vegan too, or you can use an egg, either way works.
1 can (15oz) organic cannellini beans, drained and rinsed
1 flax egg or 1 egg
1/2 medium onion , diced
1 tablespoon tomato paste
2-3 garlic cloves, minced
1/2 cup bread crumbs
2 tsp dried oregano
salt and pepper
Preheat oven to 350F.
Saute onion and garlic with a good pinch of salt for a few minutes, until onion is softened and translucent. While thats going on, mash the beans into a chunky paste. Not completely mashed, you’ll want it a little chunky.
Mix in onions, tomato paste, seasoning, and more salt and pepper. Get the tomato paste well incorporated.
Stir in egg then breadcrumbs.
Form into 9-10 balls.
Bake on a greased baking sheet for 15 minutes, remove, flip, and bake for another 10 minutes.
Serve over your favorite pasta, maybe with some sauce of just butter or olive oil.
