Ever had vegetarian meatballs? And by that I mean, really tasty white bean vegetarian meatballs? I hadn’t until I stumbled upon a recipe article in a magazine (forgot which one), and they had like 50 different meatball variation recipes! I mean, you name it…lamb, chicken, beef, bean, etc. And these were my adaptation of their white bean meatballs. There are so many different health reasons for adding in more plant-based proteins into your eating pattern, so try these meatballs today and you may just be hooked!
Even if you aren’t vegan or vegetarian (I’m not), you can still follow a plant-based diet, meaning a plant-centered diet, packed with nutrient-rich fruits, vegetables, legumes, nuts, and seeds and still include meat, dairy, and eggs every so often. Either way, eating a variety of plant-based foods is a great way to fill our bodies with adequate fiber and nutrient to help our bodies feel great.
Whether you enjoy 1 meatless meal, or a week of meatless meals, anytime you add in some plant foods you’re adding in more beneficial fiber, vitamins, and nutrients, so it’s a win-win!Print
This delicious and easy weeknight dinner is simple to whip up – made with chickpea pasta (naturally gluten-free and higher in protein and fiber), and a delicious white bean based veggie meatball. Full of flavor and nutrition!
For the Pasta:
- 1 box Banza Chickpea Pasta (I used the rotini)
- 1 cup+ low-sodium organic tomato or marinara sauce
- handful sun-dried tomatoes (for serving)
- 1 TBSP fresh parmesan (for serving)
- 1 sprig of rosemary (for serving)
For the Veggie “Meatballs”:
- 2 can of no added salt white cannellini beans
- 1/2 cup almond flour or oat flour
- 4 large sun-dried tomatoes, finely chopped
- 1/2 small white onion, diced
- 2 cloves garlic, minced
- 1 egg
- 1/4 cup shredded parmesan cheese
- 1/4 cup basil leaves, chopped
- 1.5 tsp dried oregno
- 1.5 tsp dried parsley
- 1.5 tsp chopped rosemary
Preheat oven to 350 degrees F.
In a large bowl, add rinsed white beans (both cans) and mash until smooth.
Next, add in all remaining ingredients and mix until blended well.
Line a baking sheet with tinfoil and spray with nonstick spray.
One by one, roll meatballs into small bite-sized balls (about 2 TBSP), and add them to the baking sheet. Repeat until all mixture is used.
Bake meatballs in oven for 15-17 minutes.
While meatballs are baking, boil water to cook pasta (cook according to package directions).
Once the pasta has cooked, drain, and set aside.
Once the meatballs have cooked and you are ready to eat, add 1/2 cup tomato sauce to a medium saute pan with the desired amount of pasta, heat on medium for just a few minutes until sauce is warm, then add to plates.
Top with a few meatballs, chopped sun-dried tomatoes, rosemary, and extra parmesan if desired.
These white bean meatballs are packed with delicious flavor. Add to noodles, spaghetti, or Banza chickpea pasta (high in protein and fiber!) like I did with mine. These were a hit with not only me, but my family and friends as well!