The bean meatballs in tomato sauce are truly delicious! Nothing to envy compared to meat ones.
Eating meat often is known to be harmful; plus, some people don’t like it, but to get protein we can use legumes, in this case, beans.
The bean meatballs in tomato sauce were made with piccadilly tomatoes, along with capers and taggiasca olives, creating a delicious sauce perfect for scooping with bread!
A strategic recipe to get children who don’t love legumes to eat them, but who go crazy for meatballs; you’ll see they will eat them with pleasure.
For the recipe, I used pre-cooked Spanish beans, but you can use borlotti, cannellini, or whatever you have in your pantry.
- Portions: 8 Pieces
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 8.5 oz of pre-cooked Spanish beans
- 1.5 cups of piccadilly tomatoes
- 1 egg
- 2 tbsps of breadcrumbs
- 2 tbsps of extra virgin olive oil
- 1 clove of garlic
- 1 tbsp of pickled capers
- 1 tbsp of taggiasca olives
- to taste of salt
- to taste of chives
- to taste of oregano
Tools
- Mixer
Steps
Drain the beans and blend them with a mixer or blender.
Pour the bean paste into a bowl and add the egg, breadcrumbs, a pinch of salt, and fresh or dried chives.
Knead and form the meatballs, place in the fridge.
Wash and cut the tomatoes into quarters.
Place a pan on the stove with two tablespoons of extra virgin olive oil and a clove of garlic.
Pour in the tomatoes, season with salt and oregano.
Add the rinsed and squeezed capers and the taggiasca olives, cook for 5 minutes, stirring occasionally.
Immerse the chickpea meatballs and pour a bit of hot water because bean meatballs tend to absorb liquids, preventing the sauce from becoming too thick.
Cook for another 5 minutes on low heat, being careful to turn the meatballs as they might fall apart.
The bean meatballs in tomato sauce are an economical and healthy dish rich in proteins, fibers, and carbohydrates, perfect for a balanced meal for those following a healthy diet.
