By Audrey Dunham
Jazz up your average bowl of pasta or switch up your snacking routine with these protein-packed Italian bean balls. With just a few pantry staples and a quick prep, these ‘meatballs’ come together in no time. We’ve enjoyed them with pasta and marinara sauce, dipped them into our favorite condiment for a hearty snack, and even served them as appetizers at parties. Make a double batch and freeze the leftovers so you’ll always have a few on hand.
Ingredients
Makes 12 ‘meatballs’
1-15 oz. can black or pinto beans, drained and rinsed
2 tablespoons ground flaxseed
3 tablespoons water
1 tablespoon tomato paste
2 teaspoons coconut sugar
2 teaspoons Italian seasoning
1 1/2 teaspoons onion powder or 1 tablespoon diced white onion
1 teaspoon garlic powder
3/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons dry quick oats
3/4 cup cooked and cooled quinoa
Instructions
Recipe reposted with permission of Audrey Dunham, a Switch4Good team member and founder of Peanut’s Bake Shop. If you’re a recipe developer, athlete, or just proud to be dairy-free, sign up to be a part of our growing team of go-getter individuals!
