Incredible White Bean “Meatballs” in Garlic Tomato Sauce

These white bean “meatballs” in garlic tomato sauce are quite possibly the best vegetarian meatballs ever. We’re talking a ton of great flavors, simple everyday ingredients, and all done in a little over 30 minutes. Serve this dish next to a crunchy baguette and a bottle of Spanish red wine for a great meal.

To make this recipe, I used canned white beans. More specifically, cannellini beans. However, you can use whatever type of canned white beans you like. If you prefer, you can also use dried white beans. Just soak them in plenty of water overnight and then simmer them the following day for 1 to 2 hours or until tender.

For the tomato sauce, I used a combination of garlic, paprika, thyme, crushed red pepper, and canned tomato sauce. Which is similar to passata. I also added in some vegetable broth. Which will ensure your sauce doesn’t get too thick. You can also use chicken or beef broth if you like.

TIPS & TRICKS to Make this Recipe: The secret to this recipe is to ensure the white bean mixture is well-bound. That way the meatballs don’t fall apart. Once you have the mixture ready, make sure to squeeze it in your hands before shaping the meatballs. If you see it’s too dry to work with, add in 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

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Watch the Video Below on How to Make White Bean “Meatballs” in Garlic Tomato Sauce

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White Bean "Meatballs" in Garlic Tomato Sauce

Course Main Course

Cuisine Spanish

Prep Time 20 minutes

Cook Time 20 minutes

Servings 4

Calories 340 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

FOR THE WHITE BEAN MEATBALLS

• 1 can white beans 15.5 oz / 440 grams
• 1/3 cup plain breadcrumbs 45 grams
• 1 small onion (finely chopped)
• 1 clove garlic (finely chopped)
• 2 tbsp chopped parsley 8 grams
• 1/2 tsp ground cumin 1.50 grams
• 1 large egg
• sea salt & black pepper

FOR THE GARLIC TOMATO SAUCE

• 4 cloves garlic (roughly chopped)
• 1 tsp sweet smoked Spanish paprika 2.50 grams
• 1/2 tsp dried thyme .50 grams
• 1/4 tsp crushed red pepper flakes .65 grams
• 1 can tomato sauce (passata) 15 oz / 425 grams
• 1/4 cup vegetable broth 60 ml
• sea salt & black pepper

EXTRAS

• 1/4 cup extra virgin olive oil 60 ml
• chopped parsley for garnish

Instructions

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

2. Once the beans are mashed, add in the breadcrumbs, chopped onion, chopped garlic, chopped parsley, ground cumin, and crack in the egg, then season with salt & pepper, mix together until well mixed, then push down on the mixture to end up with a paste-like texture

3. To shape the white bean meatballs, grab a spoonful of the mixture and squeeze it in your hands, this is to ensure the ingredients are well bound together, the form it into a shape of a golf ball

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 white bean meatballs, all in a single layer and evenly spaced out, fry for 8 to 10 minutes or until golden fried all around, then remove from the pan and set aside

6. Using the same pan with the same heat make the garlic tomato sauce, add in the chopped garlic, mix continuously, after 30 seconds to 1 minute and garlic is fragrant, add in the paprika, thyme, and crushed red pepper, quickly mix together, then add in the canned tomato sauce, vegetable broth, and season with salt & pepper, mix together and then let it simmer

7. After simmering the tomato sauce for 5 minutes and it has slightly thickened, add the white bean meatballs back into the pan, once again in a single layer and evenly spaced out, then gently flip each one, this way they're fully coated in all that goodness, simmer for 2 to 3 minutes

8. Transfer the tomato sauce and white bean meatballs into serving dishes, top off with chopped parsley, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe

Nutrition Facts

White Bean "Meatballs" in Garlic Tomato Sauce

Amount Per Serving

Calories 340 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 3g19%

Trans Fat 0.01g

Polyunsaturated Fat 2g

Monounsaturated Fat 11g

Cholesterol 47mg16%

Sodium 599mg26%

Potassium 921mg26%

Carbohydrates 39g13%

Fiber 8g33%

Sugar 6g7%

Protein 13g26%

Vitamin A 988IU20%

Vitamin C 13mg16%

Calcium 138mg14%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

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