Italian white bean "meatballs"
2
Points®
Total time: 32 min • Prep: 15 min • Cook: 17 min • Serves: 4 • Difficulty: Easy
We call these “meatballs,” but there’s no meat involved; instead, they’re made with cannellini beans. They have a smooth, moist texture and can go anywhere that a traditional meatball would go—on pasta or zoodles, in a meatball sub, or on a grain bowl. You can bake them ahead of time, cool completely, and freeze for up to one month. To reheat, place one serving (5 frozen meatballs) on a microwave-safe plate; microwave until heated through, about 1 ½ minutes.
Ingredients
Cooking spray
4 spray(s)
No-salt-added canned drained cannellini beans
31 oz, rinsed
Egg
1 large
Whole wheat panko breadcrumbs
½ cup(s)
Grated Parmesan cheese
2 tbsp(s)
Italian seasoning
2 tsp(s)
Garlic powder
1 tsp(s)
Kosher salt
¾ tsp(s)
Fresh parsley
¼ cup(s), chopped (optional)
Instructions
1
Preheat the oven to 375°F. Line a large sheet pan with foil coated with cooking spray.
2
Place the beans in a food processor; pulse until finely chopped, scraping down the sides of the bowl as needed. Add the egg; process until well blended. Scrape the bean mixture into a medium bowl. Stir in the panko, Parmesan, Italian seasoning, garlic powder, and salt. Stir in the parsley, if desired. Divide the mixture into 20 equal portions, rolling each into a ball. Arrange the balls on the prepared pan.
3
Bake at 375°F until set and just brown around the edges, about 15 minutes. Turn the broiler to high (do not remove the pan from the oven); broil until lightly browned on top, 1 to 2 minutes.
4
Serving size: 5 meatballs
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