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Cannellini Bean Veggie Meatballs

These cannellini bean veggie meatballs are a great way to expose your family to more plant-based foods. Serve them up for meatless Monday or pasta night. Gluten-free, dairy-free, and nut-free.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 25 meatballs
Course: dinner
Cuisine: Nut-free, Plant-Based
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1/3 cup chopped onion or shallots
  • 2-3 cloves garlic, minced
  • ⅓ cup old-fashioned oats certified gluten-free if needed
  • ¼ cup hemp hearts
  • ½ cup sunflower seeds
  • 3 tablespoons sundried tomatoes
  • ½ cup shredded carrot optional; this was included in the original recipe but can be skipped to save time
  • ½ cup fresh basil, lightly packed
  • 1 15-ounce can cannellini beans, drained and rinsed
  • ¾ teaspoon salt (use ½ t if you have salted sunflower seeds)
  • Freshly ground pepper to taste
  • 1 large egg, whisked

Method
 

  1. Preheat oven to 350 degrees F. Line a large rimmed baking sheet with a nonstick mat or parchment paper.
  2. Heat olive oil in a skillet over medium heat. Add the onion and saute for about 3 minutes. Add the garlic and saute for another 1-2 minutes, until fragrant but not browned. Remove from heat.
  3. To a food processor, add the sauteed onion through beans. Pulse to combine. Season to taste with salt and pepper and then mix in the whisked egg either with a wooden spoon or by pulsing a few times.
  4. Transfer into a large bowl or a cutting board lined with parchment for easier clean-up. Use spoons or a mini scooper to form about 25 small veggie balls. (They can be a bit free-form and rustic or you can use wet hands to form them into more perfectly round balls).
  5. Place on the prepared baking sheet and cook for about 15 minutes, or until golden. Serve immediately or let cool and refrigerate for up to 4 days or freeze.

Notes

Serve with marinara or pesto sauce and classic spaghetti, zoodles, or spaghetti squash.