Cannellini Bean Meatballs

Cannellini bean meatballs are an excellent vegetarian alternative to the classic meatballs. Here’s how you could prepare them with an Italian touch:

Ingredients

• 400 g of cooked cannellini beans (if using canned, drain them well)
• 1 egg (if you are vegetarian make sure it’s organic)
• 80 g of breadcrumbs, plus more for breading
• 1 clove of garlic
• 40 g of grated Parmesan cheese (optional, leave it out if you’re vegan)
• Chopped fresh parsley, to taste
• Salt, to taste
• Pepper, to taste
• Extra virgin olive oil, for frying or seed oil if you prefer

Preparation

1. In a blender, blend the cannellini beans until you have a smooth mixture (you can leave it a bit coarser if you prefer a texture with more bite).
2. Transfer the bean mixture to a bowl and add the egg, breadcrumbs, finely chopped garlic, parsley, Parmesan, a pinch of salt, and pepper to taste.
3. Mix all the ingredients well until you have a moldable dough. If the dough is too moist, add more breadcrumbs until the desired consistency is reached.
4. Take portions of the dough and form balls the size of a walnut, then roll them in breadcrumbs to bread them evenly.
5. In a pan, heat a generous amount of oil and fry the meatballs until they are golden and crispy on all sides. You can also bake them in the oven at 180 °C for about 20 minutes if you’re looking for a lighter option.
6. Once cooked, transfer them to a plate lined with paper towels to remove excess oil.
7. Serve hot, accompanied by a sauce of your choice, such as yogurt or tomato sauce.

Curiosity

Legume meatballs are a versatile dish that lends itself to numerous variations. For example, you can add spices such as cumin or coriander to the meatballs for a more ethnic taste, or you can place a cube of cheese inside each meatball for a melting heart. They are also a great addition to a picnic lunch or as a midday protein snack.