Name: Bean “Meat” Balls & Spaghetti
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 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

Bean “Meat” Balls & Spaghetti

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 20 meatballs, 4 servings 1x

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Description

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.

Ingredients

Scale

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

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Instructions

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.