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

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

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

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.

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

Ingredients:

• 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 : http://www.cookincanuck.com/2011/11/cannellini-bean-vegetarian-meatballs-with-tomato-sauce-recipe/