Veggie Bean Meatballs With Spicy Red Pepper Sauce #Ragu

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Recipe by Laureen P.

Ragú® Recipe Contest Entry. My hubby is a vegetarian and I'm always trying to find ways to feed him the same things the kids and I are having. These vegetarian "meatballs" are made with garbanzo beans and black beans and are definitely not short on flavor! Ragu Spicy Red Pepper Sauce is perfect with the richness of the bean meatballs. These veggie meatballs can be served with pasta, polenta, or on their own for a delicious, comforting meal!

Ingredients Nutrition

  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (15 ounce) can garbanzo beans, drained and rinsed
  • 1 egg, slightly beaten
  • 13 cup milk
  • 34 cup panko style breadcrumbs
  • 1 teaspoon salt
  • 12 teaspoon pepper
  • 1 tablespoon italian seasoning
  • 1 teaspoon granulated garlic
  • 12 teaspoon granulated onion
  • 2 tablespoons fresh parsley, chopped
  • 1 pinch dried red pepper flakes
  • 1 (24 ounce) jar Ragú® Pasta Sauce (spicy red pepper)

Directions

  1. Preheat oven to 375 degrees F. Line a rimmed baking sheet with foil or parchment.
  2. Combine drained and rinsed beans in a food processor and pulse for 10-15 seconds, or until coarse and combined. Be careful not to over process—you don’t want mushy beans!
  3. Transfer the processed beans to a large bowl and add all of the remaining ingredients, except for the Ragu Spicy Red Pepper Sauce. Using a rubber spatula, gently blend all of the ingredients together.
  4. Once the meatball mixture is well combined, use a spoon and your hands to form golf ball sized “meatballs.” (Makes about 15 meatballs.) Place formed meatballs on a foil or parchment lined baking sheet. Bake the meatballs in a 375 degree oven for 20-30 minutes, or until brown on top.
  5. While the meatballs are in the oven, warm the Ragu Spicy Red Pepper Sauce in a medium saucepan. Serve with the bean meatballs. Meatballs and sauce can be served with pasta or on their own.

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