Vegan Italian Meatballs

These meatless meatballs are loaded with protein, fiber, B-vitamins, and tons of minerals. Super easy to throw together, they're the perfect accompaniment to pasta, alongside roasted veggies, or served alone with marinara.

Makes about 24

Ingredients

15 oz. can of cannellini beans, (or sub kidney beans)

8 oz. white button mushrooms

1 tbsp olive or avocado oil

1 tbsp red wine vinegar

Italian spice blend, recipe below

2-3 tbsp coconut flour, (almond or oat flour are okay to sub)

Directions

Preheat oven to 450 degrees. Line a sheet pan with parchment paper. Roughly chop mushrooms into pieces, similar to ground meat. Add oil, mushrooms, and a pinch of salt to a skillet and saute over medium heat until just starting to soften, but still firm, about 5 minutes. Drain to remove any excess liquid. Meanwhile, drain and rinse beans. Add to a medium-sized bowl and roughly mash using a fork. Once mushrooms are done, add to the bowl with beans, then add red wine vinegar, Italian spices, and coconut flour. Mix together, adding more flour if needed. You want the mixture to be able to easily form a ball without sticking to your fingers. Using a tablespoon, scoop out about 24 balls, working into a tight and neat ball using the palm of one hand and fingers of the other. Place evenly spaced on sheet pan. Bake for 13-15 minutes, until just starting to brown. Remove from oven, and enjoy in your favorite way!

Italian Spice Blend

1 tsp salt

1 tsp black pepper

1 tsp dried parsley

1 tsp granulated garlic or powder

1 tsp granulated onion or powder

1 tsp dried basil

1/2 tsp smoked paprika

1/4 tsp oregano

Pinch of dried thyme

Optional: 1/4-1/2 tsp red pepper flakes (will add heat)

If you make this and love it, don’t forget to share it on Instagram and tag me @theglowblueprint so I can see your versions!