Italian Bean Balls
Sundays use to mean only one thing growing up, my grandmothers meatballs! The recipe combines many of the same flavours of my grandmothers meatballs without well, the meat. By using almond flour as the binder, I have managed to keep these bean balls gluten and grain free.
Bean Ball Ingredients
- ¼ cup flat leaf parsley
- 1 tablespoons nutritional yeast
- 1 small onion, chopped
- 2 garlic cloves, minced
- ¼ cup roasted red peppers, chopped
- 1 tablespoons olive tapenade
- 1 tablespoons oregano
- 2 cans white beans
- 1 egg, whisked
- ½ cup almond flour
- your favourite marinara or my 10 vegetable tomato sauce
Step 1: Instructions for the Bean Balls
In the bowl of a food processor combine the parsley, nutritional yeast, onion, garlic, roasted red pepper, olive tapenade and oregano. Empty the blended ingredients into a large bowl.
Add the white beans to the food processor and pulse until chopped, not pureed. Add the almond flour and eggs to the bowl and mix until combined.
Step 2: Instructions to Bake the Bean Balls
Using a medium ice cream scoop, make balls and place on a baking sheet lined with parchment paper. Bake in an oven preheated to 350 degrees F for 15 minutes, flipping halfway through.
Step 3: Finishing the Bean Balls
Carefully, place the cooked balls in a pot of your favourite marinara sauce and simmer for 20 minutes. Be careful not to aggressively stir the pot or the balls will fall apart.
Enjoy with your favourite pasta and a side salad!
