Cannellini Bean and Broccoli Rabe Meatballs
These vegan cannellini bean and broccoli rabe meatballs are packed with savory, garlicky flavor and are perfect drenched in marinara sauce over spaghetti!
Servings: 4
Calories: 165kcal
Ingredients
- ½ bunch of broccoli rabe, about ¾ pound, stems removed and coarsely chopped
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 14 ounce can cannellini beans, drained and rinsed
- 1 cup panko bread crumbs
- 1 teaspoon Italian seasoning
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- About 1 tablespoon olive oil
- Marinara sauce, for serving (store bought or homemade)
Instructions
- Preheat the oven to 400°.
- Steam the broccoli rabe for about 5 minutes, until slightly tender. Allow it to cool for a few minutes, and then place it into the bowl of your food processor. Add the onion, garlic, beans, panko, Italian seasoning, salt and pepper. Pulse until the broccoli rabe is finely chopped and the beans are partially mashed, stopping to scrape down the sides of the bowl as needed.
- Shape the mixture into 2 inch balls (you should get about 20-24).
- Lightly coat a baking dish or large oven-safe skillet with olive oil. Place the meatballs in dish or skillet and brush the with some additional olive oil.
- Bake for about 30 minutes, rolling them around about every 10 minutes to get even browning all around.
- Serve with marinara sauce.
Notes
Nutrition information does not inlude sauce.
Nutrition
Calories: 165kcal | Carbohydrates: 26.6g | Protein: 8.7g | Fat: 4g | Saturated Fat: 0.6g | Sodium: 543mg | Potassium: 243mg | Fiber: 5.5g | Sugar: 1.1g | Calcium: 130mg | Iron: 3.8mg