(adapted from http://www.cookincanuck.com).
Cannellini beans sounds kind of exotic and maybe hard to find.....but no worries. It's only a fancy name for white kidney beans!
1 roasted red pepper, roughly chopped
22 oz can cannellini beans, drained
3 cloves garlic, minced
1/4 cup packed chopped spinach
1/2 onion, grated
1 1/2 tsp oregano
1/2 tsp salt
1/2 tsp pepper
3/4 cup Italian bread crumbs
3 cups tomato sauce
250 g cooked spaghetti
parmesan cheese to serve
You can buy roasted red peppers, but there's nothing to making them yourself. Simply broil whole pepper turning every 2-3 minutes until each side is slightly blackened. Remove from oven and place in a bowl covered with plastic wrap for about 5 minutes.
Once cool enough to handle, cut in half, remove seeds and slip off the peel.
Place the pepper and rinsed beans in a food processor and pulse until chopped. You don't want a purée.
In a large bowl mix the bean/pepper mixture with the remaining ingredients up to and including the bread crumbs.
Line a baking sheet with parchment paper and preheat oven to 350F.
Make 2 tbsp size balls and place on sheet.
Bake for 15-20 minutes until golden.
Take the "meatballs" and add to your tomato sauce.
I used this recipe
but you could use any sauce you like.
Simmer on low 10-15 minutes. Serve on spaghetti with parmesan to top.
I wasn't sure if I would like non-meat meatballs, but I really did enjoy them. And my daughter did a great job making them!