Tasty cannellini bean meatballs, very easy to prepare, baked with little oil. I used canned cannellini beans, then added Taggiasca olives, garlic, parsley, and a pinch of sweet paprika… the meatballs turned out soft inside and crispy on the outside. Cannellini meatballs are excellent as a vegetarian main course, but also as an appetizer, accompanied by sauces, vegetables, or cold cuts… try them, you will see they will be a hit!
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- Difficulty: Easy
- Cost: Very inexpensive
- Preparation time: 20 Minutes
- Portions: 15Pieces
- Cooking methods: Oven
- Seasonality: All seasons
- Energy 153.66 (Kcal)
- Carbohydrates 21.99 (g) of which sugars 0.90 (g)
- Proteins 7.87 (g)
- Fat 4.08 (g) of which saturated 1.24 (g)of which unsaturated 1.93 (g)
- Fibers 4.92 (g)
- Sodium 407.88 (mg)
Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 8.1 oz canned cannellini beans (drained)
- 1 egg yolk
- 1 clove garlic
- 1 bunch parsley
- 1 tbsp Taggiasca olives
- to taste breadcrumbs
- 1 pinch sweet paprika (to taste)
- extra virgin olive oil
- salt
Tools
- Bowl
- Mixer
- Baking Sheet
- Parchment Paper
Preparation
Drain the beans well and rinse them under running water.
Place them in a mixer, along with the olives, a clove of garlic, and a bunch of parsley (1).
Blend until you get a puree.
Transfer everything to a bowl, add the egg yolk, the paprika, a pinch of salt, and 3-4 tablespoons of breadcrumbs, enough to make the mixture workable (2).
With your hands, form balls of even size and flatten them slightly between your palms.
Roll the meatballs in a little breadcrumbs and place them on a baking sheet, lined with parchment paper (3).
Brush the tops with extra virgin olive oil, and place them in a fan oven at 375°F. Bake for 15-20 minutes, until a crust forms. If you want them to be more browned, leave them in the oven for only 10-12 minutes, then sear them in a hot pan with a little oil.
Cannellini bean meatballs are ready, soft and delicious, you can serve them with ketchup, hot sauce, yogurt sauce, or mayonnaise.
Tips and Notes
You can flavor the meatballs with other herbs or spices to taste (oregano, thyme, turmeric, chili pepper, etc.).
Adjust the amount of breadcrumbs based on the moisture of the mixture. In any case, the meatballs should be soft.
You can make larger or smaller meatballs, the important thing is that they are all the same size.
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