I don't know if I can call them "meat" balls if they don't have anything to do with meat. If I call them protein balls they sound like something sweet, and if I call them bean balls, well, I just don't think anyone would make them. So vegan "meat" balls it will be, until I think of a better name.
This recipe is adapted from the minimalist baker, who uses tempeh instead of beans, and a few more ingredients. My version of vegan "meat" balls are as simple as it gets, and if you make the sauce ahead of time, or have a jar of marinara sauce on hand, dinner can be ready in less than 20 min.
- olive oil
- 1/2 onion
- 2 cloves garlic
- 1 flax egg (1 Tbsp flax meal mixed with 3 Tbsp water)
- 1 15 oz can of white beans
- 1/2 cup fresh parsley
- 2 tsp italian seasoning
- salt + pepper to taste
- 3/4 cup whole wheat bread crumbs
Prepare the flax egg and set aside. Chop onion and garlic. Heat 1-2 tsp olive oil in frying pan, add garlic and onion and cook until soft. Add onion and garlic to a food processor along with beans, parsley, seasonings, and flax egg. Process into a thick chunky paste and transfer mixture into a bowl.