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.
- 1 tbsp canola oil 15 mL
- 1 onion, small 1
- 1 package white mushrooms, sliced (227 g)
- 2 cloves garlic, minced
- 1 can Romano beans, drained and rinsed (540mL)
- 1 egg
- 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
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
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.
In a food processor fitted with a metal blade, add mushroom and onion mixture, and Romano beans. Pulse just until combined, not pureed.
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.
In a shallow bowl add remaining breadcrumbs and oregano, mix to combine.
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.
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.
While the sauce warms, prepare spaghetti as per package directions.
Serve bean “meat”balls and sauce over spaghetti noodles. Garnish with Parmesan cheese and chopped parsley, if desired.
- Serving Size: 1 serving
- Calories: 809
- Sugar: 12.5 g
- Sodium: 12.5 g
- Fat: 13.2 g
- Saturated Fat: 3.9 g
- Trans Fat: 0.2 g
- Carbohydrates: 136.9 g
- Fiber: 13.6 g
- Protein: 37 g
- Cholesterol: 59 mg