Ingredients:
- 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
Preparation:
- Preheat oven to 200°C and line a baking sheet with foil. Put beans and red peppers between paper towels and pat dry.
- Place in a food processor with all remaining ingredients except cooking spray.
- Pulse on and off until all ingredients are finely chopped. Do not over mix or meatballs will be mushy.
- 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.
- 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.