Bean “Meat” Balls & Spaghetti

Source: ontariobeans.ca

Yield: 20 meatballs - 4 servings

Qty.	Ingredient
1 tbsp	canola oil	15 mL
1	onion, small	1
1 package	white mushrooms, sliced	1 package
2 cloves	garlic, minced	2 cloves
1 can	Romano beans, drained and rinsed	540mL
1	egg	1
1 cup	breadcrumbs, divided	250 mL
1/2 cup	Parmesan cheese, grated	125 mL
1/4 cup	parsley, chopped	60 mL
1/4 tsp	salt	1 mL
1/4 tsp	pepper	1 mL
1/2 tbsp	dried oregano	7.5 mL
1 lb	dried spaghetti	454 g
Garnish	Parmesan cheese, chopped fresh parsley

These simple and hearty “meat”balls are made with Romano beans and umami-rich mushrooms. Featuring classic Italian flavours that you have come to love in a traditional meatball.

Prep Time: 15 minutes
Cook Time:  45 minutes
Total Time: 1 hour

Directions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large non-stick pan over medium-high heat, add canola oil, onion, and mushrooms; cook until onion is translucent, and mushrooms have released their moisture, about 5 minutes. Add garlic, cook 2 minutes, stirring frequently. Remove from heat, allow to cool 2 to 3 minutes.
3. In a food processor fitted with a metal blade, add mushroom and onion mixture, and Romano beans. Pulse just until combined, not pureed.
4. In a medium bowl add bean-mushroom mixture, egg, 3/4 cup breadcrumbs, parmesan cheese, parsley, salt and pepper; mix until well combined. Set aside.
5. In a shallow bowl add remaining breadcrumbs and oregano, mix to combine.
6. Using your hands, form bean-mushroom mixture into 1-inch (2.5 cm) balls; roll in breadcrumbs and place on parchment-lined baking sheet. Bake in preheated oven for 25 minutes.
7. In a large non-stick pan over medium-heat, add tomato sauce and cooked bean “meat”balls. Cover and simmer until sauce is warmed through, about 8 minutes.
8. While the sauce warms, prepare spaghetti as per package directions.
9. Serve bean “meat”balls and sauce over spaghetti noodles. Garnish with Parmesan cheese and chopped parsley, if desired.