Vegetarian White Bean Meatballs 2

Vegetarian White Bean Meatballs

  • Author: Deborah Davis
  • Prep Time: 50 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour 20 mins
  • Yield: 15 Balls 1x
  • Category: Entree
  • Cuisine: Vegetarian


These vegetarian white bean meatballs are a delicious alternative to your traditional meatballs with ground beef. Parmesan, mushrooms, and sun-dried tomatoes add great flavor to these meat-free meatballs.


  • For the Meatballs:
  • 1 tablespoon olive oil
  • 1/2 onion, finely chopped
  • 1 cup chopped cremini mushrooms
  • 1 clove garlic, minced
  • 1 cup spinach, chopped
  • 1/3 cup rennet-free parmesan cheese, shredded
  • 1/4 cup chopped walnuts
  • 1/3 cup chopped sun-dried tomatoes, packed in oil and drained
  • 1 (15 oz.) can great northern white beans, drained and rinsed
  • 1 teaspoon dried parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon (dash) of cayenne pepper –> optional
  • 2/3 cup panko breadcrumbs
  • 2 eggs
  • For the Sauce:
  • 1 tablespoon butter or olive oil
  • 1/4 cup chopped cremini mushrooms
  • 2 tablespoons minced jalapeno
  • 1 tablespoon garlic granules
  • 1 tablespoon dried oregano
  • 1 (15 oz.) can plain tomato sauce
  • 1 (6 oz.) can tomato paste
  • To Serve: Cook up pasta according to pasta directions. Sprinkle dish with additional shredded parmesan cheese.


  1. Heat the olive oil in a medium skillet. Add the onion and mushrooms. Cook over medium high heat until onions are translucent and any liquid released from the mushrooms has cooked off – about 6-8 minutes.
  2. Add the garlic and spinach. Cook until spinach is wilted and any liquid released has been cooked off – about 2-3 minutes.
  3. Drain and rinse beans. Transfer the mushroom mixture to a food processor and add the parmesan, walnuts, tomatoes, kidney beans, parsley, salt, oregano, and cayenne. Pulse 12-14 times or just until mixture start to stick together and form a shapeable dough. (Don’t puree until completely smooth!)
  4. Transfer to a bowl and add breadcrumbs and eggs. Stir well until combined. Cover and place in the fridge for 30 minutes.
  5. Preheat the oven to 400 degrees Fahrenheit. Generously grease the bottom of a 9″x11″ glass baking dish. Roll meatball mixture into golf ball sized meatballs. Arrange in neat rows in the glass baking dish. Bake for 30 minutes or until lightly browned and firm to touch. Allow to cool for 5 minutes before serving.
  6. To make the sauce, heat the butter/olive oil in a small saucepan. Add the mushrooms and onion and cook until onion is translucent and lightly browned. Add the jalapeño and cook another 2 minutes. Stir in the garlic, oregano, tomato sauce, and tomato paste. Bring to a gentle simmer and turn off heat. Serve with pasta and meatballs.


Serving size is 3 meatballs. Nutrition facts are for meatballs only.
Recipe adapted from these:
– The Meatball Shop’s Veggie Balls on NY Times Blog
Sun-dried Tomato and Basil Meatballs from Minimalist Baker


  • Serving Size: 3 Meatballs
  • Calories: 276 kcals
  • Sugar: 4 g
  • Sodium: 429 mg
  • Fat: 10.5 g
  • Saturated Fat: 2.5 g
  • Carbohydrates: 30 g
  • Fiber: 7 g
  • Protein: 15 g
  • Cholesterol: 71 mg