Meatless “meatballs” made with roasted red peppers and kidney beans mimic beautifully the meat versions. The flavor is all there too, with onion and garlic, herbs and Parmesan cheese. This recipe comes to us from Paula at The Saucy Southerner.
- 1/2 medium red onion
- 2 cloves garlic
- 1 15 ounce can kidney beans, drained and rinsed
- 1 roasted red bell pepper, roughly chopped (about 1/2 cup if you’re using jarred)
- 2 tablespoons dried parsley flakes
- 1 teaspoon dried Italian seasoning mix
- shake of crushed red pepper flakes
- 1 egg
- 1/2 cup dried breadcrumbs, such as Panko
- 2 tablespoons Parmesan cheese, grated
- salt and ground black pepper, to taste
Preheat the oven to 350°F.
Line a baking sheet with parchment paper and set aside.
In the bowl of a food processor, add the onion and garlic and pulse until these two ingredients are minced. (Or mince by hand.)
Leaving the onion and garlic in the bowl of the processor, add the kidney beans and pulse until chopped, but not puréed (or mash by hand). Pour this mixture into a medium-sized bowl.
Add the chopped red pepper, parsley, Italian seasoning, crushed red pepper flakes, egg, breadcrumbs,Parmesan cheese and salt and ground black pepper, to taste. Stir until combined.
Scoop out about 1 1/2 rounded tablespoons and form into a ball with your hands.
Place the formed “meatball” onto the parchment lined baking sheet, evenly spaced. (Makes about 14.)
Place the baking sheet into the oven and bake for about 25 minutes. They will have a golden brown outside and will firm in texture.
Remove from the oven.
Serve as desired atop pasta and marinara sauce, or as an appetizer on a platter. (They are great hot or at room temperature.)
Roasted Red Pepper and Red Bean “Meatballs”
Servings per Recipe:Amount per Serving
Calories from Fat: 182
Total Fat: 24
Saturated Fat: 1.2
Dietary Fiber: 6.4
Vitamin A: 11%
Vitamin C: 11%
The FDA recommends 2000 calories a day as a reasonable average guideline for most adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.