Wow that is quite a mouthful for the name of a simple recipe!

We were invited to a banquette where the organizers decided that the vegetarian alternative to spaghetti with meatballs dinner would be to leave out the meat; however, most vegetarians like protein so leaving out the meat is not a solution. So I decided to come up with a vegetarian alternative. This challenge got me this amazing recipe though so no complaints.

These bean balls are mouthwatering, even my corgi thinks it is meat. How do I know he likes it? He starts putting out his paw to shake my hand without being asked and he licks his bowl for another 10 minutes after he finishes eating hoping he can find some more.

Let’s talk about the cannellini beans briefly. They are the main ingredient and with their high protein content they replace the meat easily.

These beans originated in South America, most likely in Peru or Argentina. Today, they are popular all over the world but surely are a vital part of the Northern Italian cuisine. They are part of the kidney bean family so with its kidney supporting qualities they are beneficial during the winter time. Also, there is evidence that these beans help with diabetes and weight loss.

When trying to find a replacement for meatballs, cannellini beans seemed like the perfect choice. These nutty, earthy and savory flavored beans are a fabulous addition to this Italian staple. They taste more like chestnuts so they really add a lot of flavor to the dish. I would suggest to make the beans at home from scratch rather than buying the canned version. I could taste the difference for sure.

Enjoy this tasty dish!

RECIPE

Makes 10 bean balls (2 inch in diameter).

Ingredients

• 1 cup dried cannelloni beans (15 oz canned), strained
• 1 small yellow onion, grated or 2 Tbsp dehydrated onion
• 1 Tbsp olive oil
• oil for baking
• 1 egg
• 1 cup breadcrumbs
• a handful of hazelnut or walnuts, chopped
• a handful of fresh parsley, chopped
• 1/4 cup tomato sauce
• 3 garlic cloves, chopped
• 1 Tbsp Italian seasoning,
• 1 Tbsp balsamic vinegar
• 1 tsp salt

Tomato sauce:

• 1 bayleaf
• salt and pepper to taste
• garlic
• 1/4 cup of balsamic vinegar
• 1 Qt jar of tomato sauce

Italian seasoning

• 1 tsp fennel, ground
• 1 tsp oregano
• 1 tsp thyme
• 1 tsp basil
• 1/4 tsp chili pepper

METHOD

• Preheat oven to 350 F.
• Soak beans overnight or at least for 8 hours. Cook them for 2 hours or until done. (Omit if using a can).
• Boil a big pot of water and cook spaghetti according to its instructions.
• Coat a baking sheet with a thin film of oil.
• Put the beans in a large bowl and mash them with a potato masher.
• Add the rest of the ingredients chopped pistachio nuts, 1 egg, breadcrumbs, oil, tomato sauce, parsley, salt, Italian seasoning, garlic cloves, balsamic vinegar and onion.
• Mix well.
• Using about 1/4 cup of the mixture, form balls by rolling between the palms of your hands.
• Place the balls on the prepared baking sheet evenly spaced.
• Bake for about 30 minutes or until the balls have a nice golden brown color on the outside.
• While the bean balls are baking, prepare the tomato sauce. Choose your favorite Pasta sauce, add 1/4 balsamic vinegar, 1 bayleaf, 1 Tbsp Italian seasoning, garlic and salt to taste. Cook for 10 minutes. Serve with the bean balls.
• Serve warm with tomato sauce and spaghetti.

enjoy!

Receipe, photos, text by twincitiesherbs.com.