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Red Bean Meatballs

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Red Bean Meatballs are a hearty and flavorful vegetarian alternative to traditional meatballs, made with red beans, herbs, and savory seasonings. Tender on the inside and lightly crisp on the outside, they are perfect for pasta, sandwiches, grain bowls, or appetizers.

Ingredients

  • 2 cans (15 ounces each) red beans, drained and rinsed
  • 1 cup breadcrumbs
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 large egg
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil (for cooking)

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Pat the red beans dry and place them in a large mixing bowl.
  3. Mash the beans with a fork or potato masher, leaving some texture.
  4. Add the breadcrumbs, onion, garlic, tomato paste, egg, parsley, Italian seasoning, paprika, salt, and black pepper.
  5. Mix thoroughly until a cohesive mixture forms.
  6. If the mixture seems too wet, add a little more breadcrumbs.
  7. Shape the mixture into 18 to 20 meatballs.
  8. Arrange the meatballs on the prepared baking sheet.
  9. Lightly brush or spray them with olive oil.
  10. Bake for 20 to 25 minutes, turning halfway through, until lightly browned and firm.
  11. Serve with your favorite sauce, pasta, or side dish.

Notes

  • Kidney beans or small red beans both work well in this recipe.
  • For a vegan version, replace the egg with a flax egg.
  • Add finely chopped mushrooms, spinach, carrots, or bell peppers for extra nutrition.
  • Use gluten-free breadcrumbs to make the recipe gluten-free.
  • Freeze baked meatballs for up to 3 months and reheat as needed.
  • Serve with marinara sauce, pesto, barbecue sauce, or in a sandwich.

Nutrition

Find it online: https://thefamilycooking.com/red-bean-meatballs/