Cannellini Bean Vegetarian “Meatballs” with Tomato Sauce


1 ½ cans (15 oz. each) Bush’s 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 (see note)
½ tsp kosher salt
½ tsp freshly ground black pepper
3 cups marinara sauce (your favorite kind)
Parmesan cheese for grating
Cooked spaghetti

View the full recipe: Cookin Canuck

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