Bean Meatballs

Bean meatballs are an excellent vegetarian option and can be a tasty and nutritious dish. Here I propose a simple recipe and an Italian variation with a touch of aromatic herbs.

Ingredients

• 400g of cooked and drained cannellini beans (if you are using canned beans, wash them well)
• 1 medium-sized onion, finely chopped
• 2 cloves of garlic, chopped
• 1 egg (we can omit it for an even lighter version)
• 4 tablespoons of breadcrumbs, and a little extra for breading
• 2 tablespoons of grated cheese (Parmesan or Pecorino, for an Italian touch)
• A bunch of chopped parsley
• A sprig of rosemary, finely chopped (optional)
• Salt and pepper to taste
• Extra virgin olive oil for cooking

Preparation

1. Mash the beans in a large bowl with a fork or potato masher until you get a creamy consistency.
2. Add chopped onion, garlic, egg, breadcrumbs, grated cheese, parsley, rosemary if using, salt, and pepper to the bowl. Mix all ingredients well until you have a homogeneous mixture.
3. Form meatballs with the obtained mixture. If the batter is too moist to handle, add more breadcrumbs until the desired consistency is reached.
4. Roll each meatball in the extra breadcrumbs, making sure they are well coated.
5. Heat a stream of extra virgin olive oil in a non-stick pan and cook the meatballs for about 5-7 minutes per side, until they are golden and crispy.
6. Once ready, place the meatballs on paper towels to remove excess oil.

Serve the bean meatballs hot, accompanied by a fresh salad or a sauce of your choice.

Curiosity

In Italy, meatballs are a very versatile dish and are prepared with a wide variety of ingredients, not just meat. The bean version is a more modern variation that respects the concept of cucina povera, the idea of creating delicious dishes with simple and economical ingredients.