• 425g Cannellini beans, canned, rinsed and drained
  • 1/4 cup red peppers, roasted and chopped
  • 1/2 cup California walnuts, coarsely chopped
  • 1/4 cup red onion, minced
  • 1/4 cup parmesan cheese, grated
  • 1/4 cup Italian seasoned dry breadcrumbs
  • 2 tablespoons smoked sun-dried tomatoes, chopped
  • 1 teaspoon Italian herb seasoning blend
  • 1/2 teaspoon garlic salt
  • 1 egg
  • Olive oil cooking spray


  1. Preheat oven to 200°C and line a baking sheet with foil. Put beans and red peppers between paper towels and pat dry.
  2. Place in a food processor with all remaining ingredients except cooking spray.
  3. Pulse on and off until all ingredients are finely chopped. Do not over mix or meatballs will be mushy.
  4. Shape into balls and place on prepared baking sheet. Coat liberally with olive oil spray and cook for 10 more minutes. Spray again and cook for 10 minutes more.
  5. Serve with marinara over whole grain pasta or in whole grain rolls as a meatball sub.

Tip: Mixture will be easier to shape if refrigerated for several hours.