Spaghetti + Cannellini Bean Meatballs

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In a past life, my ultimate guilty pleasure was a meatball sub.

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Like, not just two pieces of bread with meatballs in the middle – a SUB.

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Imagine how graceful & lady like I looked stuffing one of those bad boys in my mouth.

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Garrett is always perplexed when I serve a meatless dinner. Will he get full? Will he not? I think he ate 11 of these. Maybe a beanball record.

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Play your cards right & you might be able to trick your friends into thinking these are full of animal!

Time: 40 minutes (prep + cooking) | Serves: 4


  • 2 cans of cannellini beans, drained + rinsed
  • 1 red pepper, roasted
  • 1 onion, grated
  • 2 tbsp. of garlic, minced
  • 2 tsp. of oregano
  • 2 tsp. of italian seasoning
  • 1 tsp. of dried basil leaves
  • 1 tsp. of crushed red pepper
  • 1/4 cup of grated parmesan cheese
  • 1/2 cup of Italian breadcrumbs
  • 1 egg
  • S+P, to taste
  • Spaghetti, cooked according to package directions
  • 1 jar of marinara sauce
  • Basil, for serving
  • Parmesan cheese, for serving

How to:

  • Preheat oven to 350 degrees
  • In a food processor, add beans + red pepper. Pulse until almost pureed
  • In a mixing bowl, combine beans + onion + garlic + oregano + italian seasoning + basil leaves + crushed red pepper + parmesan cheese + breadcrumbs + egg + S+P. Thoroughly combine
  • Using a cookie scoop, form balls with the mixture and place on a lined baking sheet
  • Bake for 20-25 minutes or until browned
  • Warm marinara sauce in a sauce pan
  • Dunk beanballs in marinara & serve over warm spaghetti with fresh basil + cheese!

Idea from here :


3 thoughts on “Spaghetti + Cannellini Bean Meatballs

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