About the Recipe
Bean Meatballs are a simple yet flavorful dish that perfectly blends tradition and innovation in every bite. I've always loved meatballs, but I wanted to create a lighter version that would be perfect for anyone following a plant-based diet—without compromising on taste. And that's how these bean meatballs came to life: crispy on the outside, soft and savory on the inside, with a heart of cannellini beans that makes them incredibly nourishing. These meatballs are proof that comfort food can be both healthy and delicious!
Ingredients
200g cooked beans (cannellini or borlotti)
1 garlic clove
50g bread (preferably stale)
1 potato
Breadcrumbs (as needed)
Vegetables of choice (such as carrots, zucchini, bell peppers)
Paprika
Extra virgin olive oil
Salt and pepper, to taste
Preparation
Step1
In a food processor, blend the beans with the vegetables of your choice until smooth.
Step2
Add the minced garlic, soaked bread (soaked in milk), paprika, breadcrumbs, salt, and pepper. Mix everything well until you have a smooth and well-combined dough. Shape the mixture into meatballs. If the mixture is too wet, add a little extra breadcrumbs.
Step3
Fry the meatballs for 5 minutes or bake them in the oven at 180°C (350°F) for 15-20 minutes until golden and crispy.
Why I Love This Dish
I love the idea of taking a simple ingredient like beans and turning it into something that feels special but is still healthy and nourishing. I also adore how versatile these meatballs are—they’re perfect with a fresh tomato sauce, but they also work great in salads or as a snack. The best part? They’re light, healthy, and completely plant-based—the ultimate comfort food for any occasion!