Description
White Bean Turkey Meatballs are a great way to enjoy your meatballs guilt-free! Cannellini beans are the perfect substitution for milk-soaked breadcrumbs.
Ingredients
- 1 cup Cooked Cannellini Beans (Fine To Use The Canned Ones, But Be Sure To Give Them A Good Rinse)
- 1 whole Small Onion, Roughly Chopped
- 3 cloves Garlic, Peeled
- 1 whole Medium Carrot, Shredded
- 2 Tablespoons Sun Dried Tomatoes In Olive Oil
- 1-½ pound Ground Turkey
- 2 whole Eggs
- 2 teaspoons Fresh Rosemary, Chopped
- ¼ cups Fresh Parsley, Chopped
- ½ teaspoons Crushed Red Pepper
- 1 teaspoon Salt
- ¼ cups Parmesan Cheese, Grated
- 2 jars (24 Oz. Size) Your Favorite Tomato Sauce
Preparation
Preheat oven to 425 F.
Combine beans, onion, garlic, carrot and sun-dried tomatoes in a food processor. Pulse until you have a smooth paste.
In a large bowl add the ground turkey and bean paste. Crack in the eggs and sprinkle on the rosemary, parsley, red pepper, salt and Parmesan cheese. Mix together with your hands.
Get a medium-sized ice cream scoop and scoop out meatballs onto a rimmed sheet pan lined with non-stick baking mat or aluminum foil. Bake in the oven for 30 minutes.
Once meatballs have finished baking, add them into a large stock pot with your sauce and simmer for 15 minutes to let all the flavors combine. Enjoy your guilt-free meatballs!
Recipe adapted from a Spicy Perspective.
