Vegetarian "Meatballs"

This is one of my favorite meals.  Nothing says comfort food like spaghetti and meatballs! I found this recipe a few years ago and it is still one of my favorites for vegetarian meatballs.  I tend to make the "meatballs" a little smaller so they can crisp up a little more. I've tried making them bigger and they end up being a little too soggy for my liking. These "meatballs" are delicious served over any kind of pasta and sprinkled with Parmesan cheese! (I originally found this recipe from cookin canucks blog.)

Vegetarian "Meatballs"

(photo from cookin canuks blog, I forgot to take my own when I made it.)

Ingredients

• 1 ½ cans (15 oz. each) Bush’s Cannellini Beans, drained and rinsed
• 1 roasted red bell pepper (2 halves), roughly chopped
• ½ medium yellow onion, grated
• 4 cloves garlic, minced
• ¼ cup chopped Italian parsley
• 1 ½ tsp dried oregano
• 1 egg
• ½ cup dried breadcrumbs
• ½ tsp salt
• ½ tsp pepper
• 3 cups marinara sauce (canned or you can make your own!)

Instructions

1. Preheat oven to 350 degrees F. Thoroughly coat a large baking sheet with cooking spray.
2. In the bowl of a food processor, combine beans and roasted red peppers. Pulse until chopped, but not smoothly pureed.
3. Transfer the mixture to a medium-sized bowl and stir in grated onion, garlic, parsley, oregano, egg, breadcrumbs, salt and pepper until well combined.
4. Using a rounded 1 1/2 tablespoon portion of the bean mixture, form “meatballs” by rolling between the palms of your hands. Place the “meatballs” on the prepared baking sheet, spacing evenly.
5. Bake until the meatballs are firm to the touch and have developed a light golden brown coating, 15 to 20 minutes.
6. In a large saucepan, heat you favorite marinara sauce over medium heat until simmering. Add “meatballs” and stir to coat. Simmer until the sauce thickens slightly, stirring occasionally, 10 to 15 minutes.