Veggie Bean Meatballs With Spicy Red Pepper Sauce #Ragu

Recipe by Laureen P.


  • 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
    (24 ounce) jar Ragú® Pasta Sauce (spicy red pepper)


  • 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.