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.
⅓cupold-fashioned oatscertified gluten-free if needed
¼cuphemp hearts
½cup sunflower seeds
3tablespoonssundried tomatoes
½cupshredded carrot optional; this was included in the original recipe but can be skipped to save time
½cupfresh basil, lightly packed
115-ouncecan cannellini beans, drained and rinsed
¾teaspoon salt (use ½ t if you have salted sunflower seeds)
Freshly ground pepper to taste
1largeegg, whisked
Instructions
Preheat oven to 350 degrees F. Line a large rimmed baking sheet with a nonstick mat or parchment paper.
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.
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.
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).
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.