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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.
Prep Time 15 minutes
Cook Time 15 minutes
Course dinner
Cuisine Nut-free, Plant-Based
Servings 25 meatballs

Ingredients
  

  • 1 tablespoon olive oil
  • 1/3 cup chopped onion or shallots
  • 2-3 cloves garlic, minced
  • 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

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.
Keyword vegetarian, veggie meatballs