Vegan "Meat"balls with Cannellini beans

Vegan "Meat"balls with Cannellini beans

Ingredients​

2 (15 oz) cans Cannellini Beans, drained and rinsed
2 Tbsp. tomato paste
1/2 medium yellow onion grated
2 cloves garlic minced
1 Tbsp. dried parsley
1 Tbsp. dried oregano
1 Tbsp. dried basil
1 tsp. onion powder
1 tsp. garlic powder
2 Tbsp. flax meal
1/2 cup oatmeal (make it grain-free and use almond flour) 
1/2 tsp. salt
1/2 tsp. Worcestershire sauce
1 tsp. dijon or stone ground mustard. 
1/2 teaspoon freshly ground black pepper
1-2 Tbsp. water 

Instructions​

1. Preheat oven to 350 degrees F. Thoroughly coat a large baking sheet with oil or use parchment paper.
2. In the bowl of a food processor, combine beans, tomato paste, Worcestershire sauce, mustard, and water if needed. Pulse to combine but not smoothly pureed.
3. Transfer the mixture to a medium-sized bowl and stir in grated onion, garlic, spices, flax meal, salt, and pepper until well combined.
4. Using a rounded 2 tablespoon portion of the bean mixture, form “meatballs” by rolling between the palms of your hands. Place the “meatballs” on the prepared baking sheet, spacing evenly.
5. Bake until the meatballs are firm to the touch and have developed a light golden brown coating, 15 to 20 minutes.

In the photo below, I have served these over a bed of bean-based noodles in my Pea Pesto!


​Enjoy!