Greens & Beans Vegetarian Meatballs
Greens & Beans Vegetarian Meatballs are a quick, easy, and affordable freezer-friendly meal that's packed with plant-based protein and flavor! Serve with your favorite dipping sauce for a simple appetizer or toss with pasta for a satisfying meatless meal.
Servings: 20 meatballs
Ingredients
- 1/2 tsp olive oil
- 1/2 medium shallot, diced
- 2 garlic cloves, minced or pressed
- 1 1/2 cups (15oz can) cannellini beans, rinsed and drained
- 1 1/4 cup frozen spinach, thawed and squeezed dry
- 1/8 tsp salt
- 1/8 tsp pepper
- 2 tbsp sun-dried tomatoes (optional)
- 1/4 cup Panko breadcrumbs
- 1 large egg, lightly beaten
- 2 tbsp parmesan cheese, freshly shredded
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper and set aside.
- Add 1/2 tsp olive oil to a medium nonstick skillet and heat over medium-low. Add diced shallot and cook, stirring frequently, until translucent (about 4-5 minutes). Add minced garlic and continue to sauté for about a minute, until golden and fragrant. Remove from heat and set aside to cool slightly.
- To the bowl of a food processor, add cooked shallots and garlic, beans, salt and pepper. Pulse for a few seconds until beans are roughly chopped, but not pureed. Add spinach and continue to pulse until combined, stopping to scrape down the sides of the bowl as needed.
- Transfer bean mixture to a medium bowl and fold in remaining ingredients (sun-dried tomatoes, breadcrumbs, egg, and parmesan cheese) until well combined. Form the mixture into golf-ball sized balls, packing each ball tightly so that they hold together well. Place meatballs on prepared baking sheet about 1-2" apart.
- Bake for about 25 minutes, flipping every 10 minutes, until meatballs are golden brown and firm to the touch. Serve warm with your favorite dipping sauce (i.e. marinara, pesto, hummus, etc.) for a filling appetizer or toss with pasta and sauce for a more substantial meal.
Notes
Makes about 18-20 meatballs.
Leftovers may be stored in the fridge for 3-4 days. To reheat, simply place desired number of meatballs in a 350 degree oven until warm, about 10 minutes. Cooked meatballs may also be reheated in the microwave; however, this will cause them to lose some of their crisp texture.
To make ahead: Prepare the meatball mixture as written. Cover and refrigerate until ready to bake.
To freeze: Prepare the meatball mixture as written and form into balls. Place unbaked meatballs on a baking sheet lined with parchment paper and place in freezer for about 1 hour until firm. Transfer frozen meatballs to an airtight container or large freezer ziplock bag and return to freezer. When ready to bake, remove from freezer and place directly on prepared baking sheet. Frozen meatballs may be baked using the directions listed above (you may need to increase the baking time slightly).
Recipe adapted from the Greens & Beans Burgers in Seriously Delish: 150 Recipes for People Who Totally Love Food by Jessica Merchant.