Italian white bean "meatballs"
2
Points® value
Total Time
32 min
Prep
15 min
Cook
17 min
Serves
4
Difficulty
Easy
We call these “meatballs,” but there’s no meat involved; instead, they’re made with cannellini beans. They have a smooth, moist texture and can go anywhere that a traditional meatball would go—on pasta or zoodles, in a meatball sub, or on a grain bowl. You can bake them ahead of time, cool completely, and freeze for up to one month. To reheat, place one serving (5 frozen meatballs) on a microwave-safe plate; microwave until heated through, about 1 ½ minutes.
Ingredients
Cooking spray
4 spray(s)
No-salt-added canned drained cannellini beans
31 oz, rinsed
Egg
1 large
Whole wheat panko breadcrumbs
½ cup(s)
Grated Parmesan cheese
2 tbsp(s)
Italian seasoning
2 tsp(s)
Garlic powder
1 tsp(s)
Kosher salt
¾ tsp(s)
Fresh parsley
¼ cup(s), chopped (optional)
