White Bean Meatballs with Crunchy Breading

White bean meatballs are an excellent vegetarian alternative to the classic meatballs. Here I will give you an Italian variant with crispy breading for a tasty touch and a pleasant contrast of textures.

Ingredients

• 400 g of cooked and drained cannellini beans
• 1 clove of garlic
• 1 small onion
• 1 sprig of rosemary
• 2 tablespoons of chopped parsley
• Salt and pepper to taste
• 50 g of breadcrumbs
• 30 g of flour
• 50 g of grated Parmesan cheese
• 1 egg (for the meatballs)
• Additional breadcrumbs for breading
• Oil for frying

Preparation

1. Start by mashing the cooked beans with a potato masher or a fork until you get a puree that is not too smooth, to maintain a bit of texture.
2. Finely chop the onion and let it soften in a frying pan with a drizzle of oil, add the crushed garlic and rosemary. When the onion is golden and fragrant, remove the garlic and rosemary and let the sauté cool down.
3. Combine the mashed beans with the sautéed onion, chopped parsley, Parmesan, salt, pepper, and finally the egg. Mix well to obtain a homogeneous mixture.
4. Shape the mixture into meatballs with your hands, then coat them first in flour, then in the lightly beaten egg (if you want a lighter version you can skip this step), and finally in breadcrumbs to cover them completely.
5. In a frying pan, heat a generous amount of oil and when it is hot, fry the meatballs until they are golden and crispy on all sides.
6. Drain them on paper towels to remove excess oil.

Serve the white bean meatballs hot or warm, perhaps accompanied by a yogurt or tomato sauce to add freshness and flavor.

Curiosity

In Italy, the crispy breading is often achieved by adding chopped aromatic herbs or grated Parmesan to the breadcrumbs, for an extra flavor. In Mediterranean cuisine, legumes like beans are widely used for their versatility and nutritional value, creating hearty and tasty dishes.