Before you even ask, the hubby wasn't home when I made these. I tried talking to him about this idea, and he turned up his nose at it. This was a bit much for him. He'll do things without meat... but try to give him something instead of meat and it's an immediate shut down.
However, these are delicious. I'm pretty sure they could easily be made vegan, too. Just leave out the cheese and use an egg substitute.
These aren't that time consuming. But when you have a toddler who's afraid of the food processor... it gets a bit interesting.
- 1.5 cans (15 oz each) Bush's Cannellini Beans
- 1 green (or red) pepper
- 1/2 onion (white, yellow, red-- your preference)
- 1/4 C chopped parsley
- 2 tsp oregano
- 1 egg
- 3/4 C breadcrumbs
- 1/2 tsp salt
- 1/4 tsp black pepper
Your favorite Marinara
Parmesan Cheese, if you want it
Favorite Type of Pasta
- Combine your beans, pepper, and onion in your food processor. Pulse until well combined, but not completely pureed. You want them to be somewhat course. Not like whole-beans-course, but bean-pepper-onion-pieces course.
- Move the mix to a bowl and add your spices, egg, and breadcrumbs. Stir until well combined, but don't kill the mix. You are making "meatballs" after all.
- Scoop the mix (about 2 tablespoons for each one) and round them out. Place them on a baking sheet and lightly coat with cooking spray (optional).
- Bake until they are ever so slightly golden brown, about 18 to 20 minutes.
- While they are cooking, heat your marinara in a large saucepan. When they are finished cooking, add the "meatballs" to the pan and stir gently so they are coated with sauce. Cover and let it simmer for another five to ten minutes, stirring occasionally.
- Serve with your favorite pasta and *optional* Parmesan cheese.
Michael actually really liked these! They did do a bit of a number on his belly, but nothing that made him cry like he was hurting... it was just noisy... if you know what I mean!
Check out the original recipe at: Cookin' Canuck.