Italian Bean Balls and Spaghetti Squash Noodles

Name: Italian Bean Balls and Spaghetti Squash Noodles
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 18
Cuisine: Mediterranean, Italian, European
Ingredients: 18 servings Freshly ground black pepper, to taste; 425 grams kidney beans, drained and rinsed; 237 milliliters shredded carrot; 1 teaspoons fine grain sea salt, or to taste; 79 milliliters fresh basil leaves, finely chopped; 118 milliliters fresh parsley, finely chopped; 3 larges garlic cloves, minced; 2 Tbsps ground flax + 3 tbsp water, mixed; 2 Tbsps finely chopped oil-packed sun-dried tomatoes (about 2 large); 1 Tbsps olive oil; 1 teaspoon dried oregano; 0 teaspoons red pepper flakes (optional); 177 milliliters gluten-free rolled oats, processed into a coarse flour; 177 milliliters walnuts, finely chopped and toasted

You can never have too many side dish recipes, so give Italian Bean Balls and Spaghetti Squash Noodles a try. This recipe makes 18 servings with 80 calories, 3g of protein, and 4g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and vegan diet. Head to the store and pick up garlic cloves, oregano, basil leaves, and a few other things to make it today. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes.

Instructions

Preheat the oven to 350F and line a large baking sheet with parchment paper. Toast the walnuts for 7-9 minutes until fragrant and golden.Meanwhile, add the oats into the food processor and process until finely chopped. You want the texture to be like a coarse flour.

Ingredients you will need

Walnuts

All Purpose Flour

Toast

Oats

Equipment you will use

Baking Paper

Food Processor

Baking Sheet

Oven

Add the grated carrot, chopped parsley, basil, sun-dried tomatoes, garlic, walnuts, and oat flour into a large bowl. Stir to combine.

Ingredients you will need

Sun Dried Tomatoes

Oat Flour

Parsley

Walnuts

Carrot

Garlic

Basil

Equipment you will use

Bowl

Add the drained and rinsed beans into the food processor and process until finely chopped. You want the mixture to be a coarse paste with some beans still intact, but don't completely puree the mixture. Stir the processed beans into the bowl with the vegetables and oat flour.In a mug, whisk together the ground flax and water.

Ingredients you will need

Vegetable

Oat Flour

Beans

Water

Flaxseed

Equipment you will use

Food Processor

Whisk

Bowl

Let it sit for only 15-20 seconds, any longer and it will get too thick. Stir into the vegetable bean mixture until fully combined.Stir the oil, oregano, salt, pepper, and red pepper flakes (if using) into the bowl, adjusting amounts to taste if necessary.Shape the mixture into 18-20 balls (the size of golf-balls), packing each ball tightly between your hands so it holds together well.

Ingredients you will need

Red Pepper Flakes

Vegetable

Oregano

Pepper

Salt

Cooking Oil

Equipment you will use

Bowl

Place each ball onto the prepared baking sheet an inch or two apart.

Equipment you will use

Baking Sheet

Bake for 20 minutes, then gently flip the balls and and bake for another 15-20 minutes until golden on both sides.After baking, place balls on a cooling rack for 10 minutes to cool slightly.

Equipment you will use

Wire Rack

Oven

Serve with spaghetti squash or pasta and tomato sauce (either homemade or store-bought). I also sprinkled some of my vegan Parmesan on top.

Ingredients you will need

Spaghetti Squash

Tomato Sauce

Parmesan

Pasta

Equipment

Ingredients

Servings:

18servings

Freshly ground black pepper, to taste 425grams

kidney beans, drained and rinsed 237milliliters

shredded carrot 1teaspoons

fine grain sea salt, or to taste 79milliliters

fresh basil leaves, finely chopped 118milliliters

fresh parsley, finely chopped 3larges

garlic cloves, minced 2Tbsps

ground flax + 3 tbsp water, mixed 2Tbsps

finely chopped oil-packed sun-dried tomatoes (about 2 large)1Tbsps

olive oil 1teaspoon

dried oregano 0teaspoons

red pepper flakes (optional)177milliliters

gluten-free rolled oats, processed into a coarse flour 177milliliters

walnuts, finely chopped and toasted

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian on the menu? Try pairing with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Santa Margherita Chianti Classico Riserva with a 4.8 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.