Italian Bean Balls

I can’t remember the last time I had meat balls.  It’s been quite a while.  I might not be the best judge for comparison, but I know these bean balls are delicious enough for any pasta dish.  Try them out and tell me what you think!

Note: this recipe uses a food processor.  If one is not available for your use, the recipe can be created by mincing the vegetables/herbs and mashing the beans to reach the desired consistency of the bean balls.


  • 2 cups kidney beans, cooked
  • 1 cup bulgur wheat, cooked
  • ½ red onion, chopped
  • 3-5 cloves garlic
  • ½ cup fresh parsley, chopped (stems included)
  • 1 tsp. spaghetti seasoning (basil, oregano, parsley, sage, rosemary, thyme, etc.)
  • Rolled oats as needed to reach desired consistency


  1. Preheat oven to 400°F
  2. In a food processor, use the S-blade to mince onion and garlic
  3. Add kidney beans, wheat, parsley, and spices
  4. Pulse until well-blended
  5. If the mixture is not sticky enough to form balls, add oats to reach desired consistency
  6. Form mixture into balls and place on parchment paper-lined baking sheet
  7. Bake for 15-20 minutes
  8. Serve with marinara sauce on buns for a bean ball sub, on pasta, or on spaghetti squash
  9. Enjoy!

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