A legume-based meatball alternative that is both, delicious and irresistible. A definite crowd pleaser!
Cannellini Bean Meatballs
2 cups (400 g) cannellini beans, cooked
1 garlic clove, minced
1 sprig of fresh parsley, chopped
4 tablespoons (30 g) all-purpose gluten-free flour.
3 tablespoons (45 g) gluten-free bread crumbs
1 cup (230 ml) sunflower oil
Sea salt to taste
Ground black pepper to taste
Drain beans and place in a mixing bowl. Add garlic, parsley, egg, a pinch of salt, pepper and mix ingredients well.
Using a food processor or an immersion blender, blend ingredients until you get a creamy consistency.
Add flour and mix with your hands until you have a round dough.
Using your hands, form this mixture into 11 to 12 equal-sized balls, then roll them in the breadcrumbs.
Heat oil in a frying pan over medium-high and allow to cook for 5 minutes on each side or until golden brown. *
- *To bake bean balls, preheat oven to 356°F /180°C, line a baking sheet with parchment paper and bake for 30 minutes. You can’t go wrong either way!
- You can use them as an appetizer with a side of fresh tomato sauce.
- Store in an airtight container and in the freezer for one month.
You can find traditional Italian recipes, turned to gluten-free alternatives on ‘Pasqualina’s table, Our Italian Family Traditions …The Gluten-Free Way’ available on Amazon 👉 here.