Veggie Bean Meatballs With Spicy Red Pepper Sauce #Ragu
photo by Laureen P.

- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can garbanzo beans, drained and rinsed
- 1 egg, slightly beaten
- 1⁄3 cup milk
- 3⁄4 cup panko style breadcrumbs
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 tablespoon italian seasoning
- 1 teaspoon granulated garlic
- 1⁄2 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
- Preheat oven to 375 degrees F. Line a rimmed baking sheet with foil or parchment.
- 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!
- 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.
- 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.
- 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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