#MeatlessMonday woooooo!

It's less meatballs, more beanballs!! This is genius, I love the idea of using beans to make meatballs.  It was super yummy & although I am not a HUGE fan of pasta as leftovers, this was an exception to the rule :)


  • 1 ½ cans (15 oz. each) Cannellini Beans, drained and rinsed
  • 1 roasted red bell pepper (2 halves), roughly chopped
  • ½ medium yellow onion, grated
  • 2 cloves garlic, minced
  • ¼ cup chopped Italian parsley
  • 1 ½ tsp dried oregano
  • 1 egg
  • ½ cup dried breadcrumbs 
  • ½ tsp salt
  • ½ tsp freshly ground black pepper
  • 3 cups marinara sauce (whatever tickles you)
  • Parmesan cheese
  • Cooked whole-wheat pasta 



  1. Preheat oven to 350 degrees, spray down a large baking sheet with cooking spray.
  2. In the bowl of a food processor or blender, combine beans and roasted red peppers. Pulse until chopped, but not pureed.
  3. Transfer the mixture to a medium-sized bowl and stir in grated onion, garlic, parsley, oregano, egg, breadcrumbs, salt and pepper until well combined.
  4. Using a rounded 2 tablespoon portion of the bean mixture, form “meatballs” by rolling between the palms of your hands. Place the “meatballs” on the baking sheet, evenly paced.
  5. Bake until the meatballs are firm to the touch and have developed a light golden brown coating, 15 to 20 minutes.
  6. In a large saucepan, heat the marinara sauce over medium heat until simmering. Add “meatballs” and stir to coat. Simmer until the sauce thickens slightly, stirring occasionally, 10 to 15 minutes.
  7. Serve over pasta and top with grated Parmesan cheese.

Adapted from Cookin Canuck