- 2, 15oz cans Pinto Beans, drained and rinsed
- 1 Carrot, minced (or processed)
- A big handful of Fresh Parsley, minced (or processed)
- 1 Clove Garlic, minced (or processed)
- ½ cup Whole Wheat Bread Crumbs
- 1 Tbsp Olive Oil or Canola Oil
- 1-2 Tbsp your favorite Italian seasoning (basil, oregano, garlic, salt, etc)
- Salt and Pepper
- 3 cups of Marinara Sauce
Preheat oven to 375 degrees Fahrenheit. In a large bowl, combine carrot, parsley, garlic, Italian seasoning, bread crumbs, oil, and beans. Mash with a potato masher (or use a food processor) until the mixture is sticky and relatively homogeneous. Season with salt and pepper to taste.
Form the bean mixture into 1-inch balls and align on a cookie sheet. Bake for about 20 minutes, turning once midway through until the beanballs are nicely browned all over. While the beanballs bake, heat up the marinara sauce in a saucepan, and add the beanballs to the marinara when they’re done. Let sit for 5-10 minutes to combine the flavors. Serve over pasta or on sub rolls.
Inspired by The Vegetarian Mother’s Cookbook.
Read the blog post where this recipe originally appeared: Spaghetti and Bean Balls Recipe
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