Before adopting a whole food plant based lifestyle, I was a big fan of a good Italian meatball. Naturally when I switched my lifestyle I was on the hunt for a nutrient dense recipe that actually tasted similar to the classic meatballs I had grown up with.
I tried several different recipes and had no luck. It wasn't until creating this one I really felt the flavors, texture, and healthy ingredients made it our winner.
As always our recipes are simple, easy, and packed full of nutrients. I love that our recipe has beans and whole grains hidden inside. My husband Marc is always the official recipe taster and this recipe is at the top of his favorites list.
Great for "meatball" subs, whole grain pasta, salads, or even a quick snack on the go. The Italian seasoning or pizza seasoning we used makes the meatballs so full of flavor.
I really hope you try out this recipe, and let us know if you liked it.
Print The Recipe Here (New Feature!)
Bean "Meat" Balls
[Makes around 24-26 small "meat" balls]
1 cup cooked farro
1 15oz can of kidney beans or pinto beans (drained and rinsed)
1/2 cup rolled oats
1/2 cup whole wheat bread crumbs
1/2 cup red onion diced
2 tbsp tomato paste
3 tbsp veggie broth
1 tsp garlic powder
3 tsp Italian seasoning or pizza seasoning
1 tsp miso
Breading for Bean "Meat" Balls
1/3 cup whole wheat bread crumbs
1/3 cup nutritional yeast
1 tsp Italian seasoning or pizza seasoning
+Preheat Oven to 350 degrees
+In a food processor mix together all of the ingredients and pulse until everything is very well combined
+In a small bowl mix together the breading ingredients
+Make small "meatballs" and roll them into the breading mixture
+Line a baking sheet with parchment paper and add the breaded "meatballs"
+Bake for 30 minutes until lightly brown.
[You may want to flip them after 15 minutes]