Photo of Italian white bean "meatballs" by WW

Italian white bean "meatballs"

Total Time
32 min
15 min
17 min
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.


Cooking spray

4 spray(s)

No-salt-added canned drained cannellini beans

31 oz, rinsed


1 large egg(s)

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)


  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