Spain on a Fork > All Recipes > Main Dishes > HEARTY Kidney Bean “Meatballs” | Spanish-Style in Garlic Sauce
All Recipes, Main Dishes / March 11, 2024

HEARTY Kidney Bean “Meatballs” | Spanish-Style in Garlic Sauce

These Kidney Bean Meatballs in Garlic Sauce are filled with flavors, made with basic pantry staples and all done in a little over 30 minutes. Serve them as a tapas appetizer or even as a main course, over some white rice or pasta for a complete and delicious meal.

Kidney Bean Meatballs
To make this recipe, I used canned red kidney beans. Just to make things quicker and easier. You can also use dried red kidney beans if you like. Just soak them in plenty of water overnight and then simmer the following day for 1 to 2 hours or until tender.

Kidney Bean Meatballs
For the garlic sauce, I used homemade vegetable broth. But you can also use chicken broth or even beef broth. I also added some dry white wine, to give the sauce a deeper depth of flavor. You can substitute the wine for 2 tbsp (30 ml) of white wine vinegar or even a squeeze of fresh lemon juice.

Kidney Bean Meatballs

TIPS & TRICKS to Make this Recipe: The secret to these meatballs is to ensure the bean mixture is well-binded. That way the meatballs don´t fall apart while cooking. Make sure to squeeze the mixture in your hands before shaping the meatballs. This will ensure the ingredients are well-binded. If you see the mixture is too dry, add some whisked egg until the desired texture.

Kidney Bean Meatballs

Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make these Kidney Bean “Meatballs” in Garlic Sauce

Kidney Bean Meatballs in Garlic Sauce

Course Main Course
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4
Calories 323 kcal



  • 1 can kidney beans 15.5 oz / 440 grams
  • 1/3 cup bread crumbs 40 grams
  • 1 large egg
  • 1 shallot
  • 1 clove garlic
  • 1 carrot
  • 2 tbsp chopped fresh parsley 8 grams
  • 1/2 tsp sweet smoked Spanish paprika 1.25 grams
  • 1/2 tsp ground cumin 1.50 grams
  • sea salt & black pepper


  • 4 cloves garlic
  • 1 tbsp all purpose flour 8 grams
  • 1/2 cup dry white wine 120 ml
  • 1/2 tsp dried thyme .50 grams
  • 1 cup vegetable broth 240 ml
  • 1/3 cup frozen peas 55 grams
  • sea salt & black pepper


  • 1/4 cup extra virgin olive oil 60 ml
  • handful chopped fresh parsley


  1. Drain the can of kidney beans into a colander and rinse the beans under water, then shake off any excess water, transfer the beans into a large bowl and using a potato masher or a large fork, mash down on the beans until they are well mashed

  2. Once the beans are well mashed, add in the bread crumbs, crack in the egg, add in the shallot finely chopped, finely grate in the garlic, finely grate in the carrot (peeled), add in the chopped parsley, sweet smoked Spanish paprika and ground cumin, then season with sea salt & black pepper and mix everything together until well mixed, then push down on the mixture until you end up with a paste-like texture

  3. To shape the meatballs, grab a spoonful of the mixture and squeeze it in your hands, then shape into a ball, about the size of a golf ball, you should get 10 to 12 meatballs from this recipe

  4. Heat a large fry pan with a medium heat and add in the olive oil

  5. After a couple of minutes add in the kidney bean meatballs, all in a single layer, cook for 7 to 8 minutes or until golden fried all around, then remove them from the pan and set aside

  6. Using the same pan with the same heat, add in 4 cloves garlic finely chopped, mix continuously, after 15 to 20 seconds, add in the flour, continue to mix together, after 2 minutes add in the white wine, dried thyme and season with sea salt & black pepper, mix together and simmer, after 3 minutes add in the vegetable broth, mix continuously for 3 to 4 minutes or until you get a slightly creamy sauce

  7. Once you get a slightly creamy sauce, add the kidney bean meatballs back into the pan, all in a single layer, then add in the frozen peas, making sure to evenly spread them around, simmer for 2 to 3 minutes or until the peas are tender

  8. Transfer the kidney bean meatballs into serving dishes, top off wth the garlic sauce and sprinkle with chopped fresh parsley, serve at once, enjoy!

Recipe Notes

Get the Spanish Paprika and Spanish Olive Oil I used to make this Recipe

Nutrition Facts
Kidney Bean Meatballs in Garlic Sauce
Amount Per Serving
Calories 323 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g13%
Trans Fat 0.01g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 41mg14%
Sodium 614mg27%
Potassium 478mg14%
Carbohydrates 32g11%
Fiber 8g33%
Sugar 5g6%
Protein 10g20%
Vitamin A 3125IU63%
Vitamin C 11mg13%
Calcium 83mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. Gina

    5 stars
    This looks sooo good! Can’t wait to try this out. I enjoy all your recipes, except for the seafood. I’m not a fan at all of fish, but everything else is delicious!

    11 . Mar . 2024
    • Spain on a Fork

      Sounds great! Much love 🙂

      12 . Mar . 2024
  2. Phil

    5 stars
    Hi. My family loves your recipes. As we are vegan please provide an alternative to eggs to use as a binder. Thanks and keep up the great work.

    11 . Mar . 2024
    • Spain on a Fork

      You can use about a 1/4 to 1/2 cup (60 to 120 ml) of the aquafava from the canned beans 🙂 Much love

      12 . Mar . 2024

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