Italian Veggie Meatballs
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 4 cups chopped mushrooms, white or cremini
  • 1 clove garlic, minced
  • ½ cup chopped yellow onion
  • 7 oz jar roasted peppers, drained
  • 15 oz can cannellini beans, rinsed and drained
  • 2 tablespoons chopped parsley
  • ½ cup seasoned breadcrumbs
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 2 tablespoons freshly grated parmesan cheese plus more for garnish
  • whole wheat spaghetti
  • Ragu organic tomato sauce
Instructions
  1. Heat olive oil in a medium skillet. Add onion and cook for about 5 minutes, until translucent. Add mushrooms and cook for about 5 minutes, until mushrooms are softened and juices have released and evaporated. Remove from heat and let cool slightly.
  2. In the bowl of a food processor add beans, peppers and mushroom mixture. Pulse until vegetables are chopped up but not pureed. Spoon this mixture into a bowl. Add breadcrumbs, salt, pepper and cheese. Stir until blended. Cover mixture and refrigerate for an hour.
  3. Preheat oven to 350. Spray a mini muffin pan with cooking spray. Using your hands or spoon, roll 2 tablespoons of the mixture and drop into the muffin tin. Once all the muffin tins are filled, cook for 25 minutes. All to cool. Using a knife, scoop meatballs out of tin. Toss spaghetti with organic Ragu sauce and top with meatballs.
Recipe by https://veggingonthemountain.com/ at https://veggingonthemountain.com/2016/01/italian-veggie-meatballs/