Kidney Bean Meatless Meatballs

Kidney Bean Meatless Meatballs

Serves: 4 people
Prep Time: 20 minutes
Cooking Time: 30 minutes
Kidney Bean Meatless Meatballs


  • 2 boxes Jack's Quality Low Sodium Organic Kidney Beans, drained and rinsed
  • 1 roasted red bell pepper 2 halves, roughly chopped
  • ½ medium yellow onion, grated
  • 2 cloves garlic, minced
  • ¼ cup chopped Italian parsley
  • 1 ½ teaspoons dried oregano
  • 1 egg
  • ½ cup breadcrumbs
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 3 cups marinara sauce
  • Parmesan cheese
  • Spaghetti, if desired


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  1. Preheat the oven to 350 degrees F.
  2. Thoroughly coat a large baking sheet with cooking spray.
  3. In the bowl of a food processor, combine Jack's Quality Low Sodium Organic Kidney Beans and roasted red peppers. Pulse until chopped, but not smoothly pureed.
  4. Transfer the mixture to a medium-sized bowl and stir in grated onion, garlic, parsley, oregano, egg, breadcrumbs, salt and pepper until well combined.
  5. Using a rounded 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.
  6. Bake until the meatballs are firm to the touch and have developed a light golden brown coating, 15 to 20 minutes.
  7. In a large saucepan, heat your favorite marinara sauce over medium heat until simmering.
  8. Add “meatballs” and stir to coat. Simmer until the sauce thickens slightly, stirring occasionally, 10 to 15 minutes.
  9. Serve over spaghetti and top with grated Parmesan cheese.
  10. Enjoy!