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.
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.
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.
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.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH PAPRIKA
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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
Ingredients
FOR THE KIDNEY BEAN MEATBALLS
- 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
FOR THE GARLIC SAUCE
- 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
EXTRAS
- 1/4 cup extra virgin olive oil 60 ml
- handful chopped fresh parsley
Instructions
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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
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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
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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
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Heat a large fry pan with a medium heat and add in the olive oil
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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
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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
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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
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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
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Gina
11 . Mar . 2024This 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!
Spain on a Fork
Sounds great! Much love 🙂
12 . Mar . 2024Phil
11 . Mar . 2024Hi. 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.
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