Cannellini Bean Vegetarian Meatballs
Delicious meat free alternative, these cannellini bean vegetarian meatballs bring the flavor!
Okay so can we call them “meatballs” when they have NO meat? It doesn’t really matter what what you call them, they are DELICIOUS!
Vegetarian meatballs can be made many ways, our meatballs use walnuts and Cannellini beans to replace the meat. Walnuts are an extremely healthy full of omega-3s and antioxidants. Cannellini beans are packed with protein and have a meaty texture that works great in this recipe.
These Cannellini bean vegetarian meatballs are packed with flavor! You won’t even miss the meat! Healthy, crispy on the outside and soft in the middle, delicious Italian flavors, you can’t go wrong!
Cannellini Bean Vegetarian Meatballs Instructions:
These cannelloni bean vegetarian meatballs are almost as easy to make as they are delicious! First thing you are going to want to do is pull out your food processor. Next go into your pantry and refrigerator and pull out all of the ingredients, most of which I am sure you already have! Don’t you love recipes like that?!
Take your walnuts and chopped them in the food processor to break them down a bit. You want them to be about pea sized bits. Next place all the other ingredients into the food processor and pulse the ingredients until they come together as a paste. Side note, any recipe that says pour all the ingredients in is going to be my kind of recipe, simple. Now take your meatball paste (much better than it sounds) and form tablespoon sized balls. Then roll the meatballs into your extra breadcrumbs.
Cooking The Meatballs
Frying:
Heat canola oil in your cast iron skillet to medium heat. You will want about a half inch of canola oil to be sure you cook the meatballs thoroughly. Cook each side of the meatball for about 3 minutes, if they are browning to quickly turn down your heat.
Baking:
For a healthier option go with baking the cannelloni bean vegetarian meatballs. Pre-heat your oven to 375 degrees, place the meatballs on a parchment paper lined cookie sheet. Bake the little guys for about 18-20 minutes.
Eat Up!
Feeling ambitious? Enjoy these cannellini bean vegetarian meatballs with HOMEMADE pasta! Ali from Gimme Some Oven (amazing blog) has a simple and delicious recipe for homemade pasta. Check it out!
Need more inspiration? Try our Moroccan Lentil Stew recipe!
Cannellini Bean Vegetarian Meatballs
Equipment
- food processor
Ingredients
- 1 cup walnut halves
- 1 can cannellini beans rinsed
- 1/2 cup breadcrumbs extra for rolling meatballs in
- 1 egg
- 1/2 tsp onion powder
- 2 tbsp crushed garlic
- 1/2 tsp salt
- 1/2 cup Parmesan cheese
- 1 tsp oregano dried
Instructions
- In food processor, chop the walnuts.
- Add cannellini beans, breadcrumbs, egg, onion powder, crushed garlic, salt, parmesan cheese, and dried oregano.
- Pulse food processor until paste consistency is formed. (try not to over pulse)
- Roll into tablespoon sized balls and roll meatballs in breadcrubs.
- Use cast iron skillet with a half inch of canola oil to fry the meatballs on medium heat for about 3 minutes on each side. If browning to quickly turn down heat.For a healthier option bake the meatballs in the oven at 375 degrees on partchment paper for 18-20 minutes.
Turned out great! LOVE the flavor!
These are amazing! I substituted 2 flax eggs for a regular one and they came out great!