Cannellini Bean Vegetarian “Meatballs” with Tomato Sauce
User Reviews
4.6
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
4
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Calories
2594 kcal
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Course
Main Course
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Cuisine
Italian
Cannellini Bean Vegetarian “Meatballs” with Tomato Sauce
Description
This recipe transforms cannellini beans combined with roasted red bell peppers into vegetarian "meatballs" with a firm texture suitable for baking. The inclusion of grated onion, garlic, Italian parsley, dried oregano, egg, and breadcrumbs binds the mixture and adds layers of flavor. After shaping the mixture into rounded balls, they bake at 350°F until golden and set. The browned meatballs are then simmered gently in a marinara sauce, allowing flavors to meld and the sauce to thicken around them. Serving these meatballs over cooked spaghetti and finishing with grated Parmesan cheese brings a classic pasta presentation. The balance of creamy beans and textured coatings delivers a satisfying vegetable protein meal with traditional Italian notes.
Baking the meatballs allows for a firmer outer texture compared to pan-frying, and adding more breadcrumbs as needed ensures the mixture holds together well depending on moisture levels. This dish works well as a meatless main course with classic pasta and tomato sauce.
Ingredients
- 1 ½ cannellini beans drained and rinsed, canned, 15 ounces each, Bush's brand
- 1 red bell pepper 2 halves, roughly chopped, roasted
- ½ yellow onion grated, medium
- 2 cloves garlic minced
- ¼ cup Italian parsley chopped
- 1 ½ teaspoons oregano dried
- 1 egg
- ½ cup dried breadcrumbs see note
- ½ teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 3 cups marinara sauce your favorite kind
- Parmesan Cheese for grating
- spaghetti cooked
Instructions
- Preheat oven to 350 degrees F. Thoroughly coat a large baking sheet with cooking spray.
- In the bowl of a food processor, combine beans and roasted red peppers. Pulse until chopped, but not smoothly pureed.
- Transfer the mixture to a medium-sized bowl and stir in grated onion, garlic, parsley, oregano, egg, breadcrumbs, salt and pepper until well combined.
- Using a rounded 2 tablespoon portion of the bean mixture, form “meatballs” by rolling between the palms of your hands. Place the “meatballs” on the prepared baking sheet, spacing evenly.
- Bake until the meatballs are firm to the touch and have developed a light golden brown coating, 15 to 20 minutes.
- In a large saucepan, heat you favorite marinara sauce over medium heat until simmering. Add “meatballs” and stir to coat. Simmer until the sauce thickens slightly, stirring occasionally, 10 to 15 minutes.
- Serve over spaghetti and top with grated Parmesan cheese.
Notes
- If the meatball mixture feels too soft to shape, add extra breadcrumbs gradually to improve firmness.
- The recipe yields a flavorful vegetarian alternative suitable for serving about 3 to 4 people with pasta and sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 2594 kcal
% Daily Value*
| Serving | 0.25of Meatballs & Sauce | |
| Calories | 259.4kcal | 13% |
| Carbohydrates | 51.5g | 17% |
| Protein | 15.8g | 32% |
| Fat | 2.4g | 4% |
| Saturated Fat | 0.4g | 2% |
| Cholesterol | 46.5mg | 16% |
| Sodium | 1002.1mg | 42% |
| Fiber | 12.9g | 52% |
| Sugar | 9.1g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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