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