Walnutty Veggie Meatballs

DESCRIPTION

These meatballs look exactly like the real deal! Baking makes them an easy and great weeknight meal.

Total Time
30 Mins
Serves
6
Meal
Dinner

Total Time

Prep Time
10 Mins
Cook Time
20 Mins
Total Time
30 Mins

Nutrition

Calories
170 cal
Total Fat
8 g
Trans Fat
0 g
Polyunsaturated Fat
0 g
Cholesterol
40 mg
Sodium
290 mg
Carbohydrates
16 g
Dietary Fiber
4 g
Protein
9 g

Ingredients

  • Cannellini beans (15 ounce can), rinsed and drained
  • 1/4 cup red peppers, roasted and chopped
  • 1/2 cup California Walnuts, coarsely chopped
  • 1/4 cup red onion, minced
  • 1/4 cup Parmesan cheese, grated
  • 1/4 cup Italian seasoned dry breadcrumbs
  • 2 tablespoons smoked sun-dried tomatoes, chopped
  • 1 teaspoon Italian herb seasoning blend
  • 1/2 teaspoon garlic salt
  • 1 egg
  • Olive oil cooking spray

Preparation

  1. Preheat over to 400°F and line a baking sheet with foil. Put beans and red peppers between paper towels and pat dry.
  2. Place in a food processor with all remaining ingredients except cooking spray.
  3. Pulse on and off until all ingredients are finely chopped. Do not over mix or meatballs will be mushy.
  4. 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.
  5. 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.