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Walnutty Veggie Meatballs

Walnutty Veggie Meatballs

Entrees

Course

Difficulty

Easy

Pulse Type

Beans

Specialty Diet

Vegetarian

Cook Time

35 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

1 15 oz can white kidney (cannellini) beans rinsed and drained
1/4 cup bell pepper red; roasted and chopped
1/2 cup walnuts California; coarsely chopped
1/4 cup onion red; minced
1/4 cup parmesan cheese grated
1/4 cup breadcrumbs dry, Italian seasoned
2 tbsps sun dried tomatoes smoked; chopped
1 tsp Italian seasoning dried herb blend
1/2 tsp garlic salt
1 egg
cooking spray olive oil

Instructions

Preheat over to 400°F and line a baking sheet with foil. Put beans and red peppers between paper towels and pat dry.
Place in a food processor with all remaining ingredients except cooking spray.
Pulse on and off until all ingredients are finely chopped. Do not over mix or meatballs will be mushy.
Shape into balls and place on prepared baking sheet. Coat liberally with olive oil spray and cook for 10 minutes. Spray again and cook for 10 minutes more.
Serve with marinara over whole grain pasta or in whole grain rolls as a meatball sub.
Tip: Mixture will be easier to shape if refrigerated for several hours.