White Bean ‘Meat’Balls

It’s often a painful situation with veggie burgers / ‘meat’balls.
Some are flavorless.
Some have a weird texture.
Some are just bewildering for any number of reasons.
These are none of those things.

White Bean ‘Meat’Balls
2 cans cannellini beans, drained
1 1/2 c breadcrumbs
1 large egg
t dried parsley
t dried Italian seasoning
1/4 c high quality ketchup
salt + pepper

Combine and process in a food processor, or if you like a chunkier texture, mash by hand with a potato masher.
Roll into balls, and place on sprayed cookie sheet.
Depending on size you roll them, should make 15 – 20.
350* / 20m
You could also pan fry in a shallow pan with vegetable oil to get a brown crunch on them, and finish cooking through in the oven, though I like the fully baked, healthier approach to this recipe myself.
Simmer in high quality tomato sauce.
Or don’t.

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