Italian white bean "meatballs"
No-salt-added canned drained cannellini beans
31 oz, rinsed
1 large egg(s)
Whole wheat panko breadcrumbs
Grated Parmesan cheese
¼ cup(s), chopped (optional)
- Preheat the oven to 375°F. Line a large sheet pan with foil coated with cooking spray.
- 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.
- 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.
- Serving size: 5 meatballs