Cannellini Bean Vegetarian “Meatballs” with Tomato Sauce

Cannellini Bean Vegetarian “Meatballs”

 with Tomato Sauce

Serves-5

Makes 10 -Lg meatballs

Ingredients:

1- 28oz. can cannellini beans, drained and rinsed

1- 15 oz can black beans, drained and rinsed

1 medium yellow onion cut into 1/4^th chunks

¼ cup fresh Italian parsley

1 ½ tsp dried oregano

4 organic mushrooms, chopped in half

2 organic free range eggs

1 cup dried breadcrumbs ( Gluten Free )

1 tsp fennel

½ tsp freshly ground black pepper

2- 28 oz jars marinara sauce (your favorite kind)

Parmesan cheese for grating * optional

Cooked package of Organic Adzuki Bean Spaghetti or other gluten free spaghetti noodles



Directions:
 

1. Cook pasta according to directions. Preheat oven to 350 degrees F. Thoroughly coat a large baking sheet with cooking spray.

1. In the bowl of a food processor, combine beans , mushrooms, onion, parsley, pepper and oregano. Pulse until smoothly pureed. Do not over puree it!
2. In a medium-sized bowl stir the eggs, fennel and breadcrumbs together. Add the blended beans and mix well.
3. Form bean mixture into “meatballs” by rolling between the palms of your hands. Place the “meatballs” on the prepared baking sheet, spacing evenly.
4. Bake until the meatballs are firm to the touch and have developed a light golden brown coating, 20-30 minutes.
5. In a large saucepan, heat you favorite marinara sauce over medium heat until simmering. Add “meatballs” and simmer for 5 min with lid on.
6. Serve over spaghetti and top with grated Parmesan cheese.