Name: Cannellini Bean Meatballs in Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Italian-American
Ingredients: ¼ tsp black pepper; ½ cup breadcrumbs; ½ tsp salt; 1 can (15 oz) cannellini beans; 1 large egg; 1 small onion; 2 cloves garlic, minced; 2 cups tomato sauce; 2 tbsp chopped parsley; 2 tbsp olive oil

These Cannellini Bean Meatballs in Tomato Sauce feature tender, protein-packed meatballs in a rich tomato sauce. Perfect for a wholesome dinner, it’s an easy recipe that blends hearty flavors into a nutritious, plant-based meal.

Why You’ll Love This Recipe

These cannellini bean meatballs in tomato sauce are a nutritious, healthy dinner that combines tender, protein-packed meatballs made from creamy cannellini beans with a rich, flavorful tomato sauce, offering a hearty, plant-based meal. Quick to prepare and perfect for family nights, they’re versatile—serve with pasta or veggies—and provide a guilt-free indulgence that’s both delicious and wholesome.

Recipe Tips and Tricks

Rinse Beans Well: Removes excess sodium from canned beans.
Mash Thoroughly: Ensures a cohesive meatball texture.
Chill Mixture: Helps meatballs hold shape before cooking.
Don’t Overmix: Prevents dense meatballs.
Simmer Sauce Gently: Enhances flavor without burning.
Check Seasoning: Taste and adjust salt based on sauce.
Bake or Pan-Fry: Offers flexibility in cooking method.
Serve Warm: Maximizes the meatball-sauce contrast.
Store Separately: Keeps meatballs firm if needed.
Reheat Gently: Restores texture without drying out.

Yield: 4 servings

Cannellini Bean Meatballs in Tomato Sauce

Tender cannellini bean meatballs in rich tomato sauce, healthy dinner.

Prep Time 15 minutes

Cook Time 30 minutes

Additional Time 10 minutes

Total Time 55 minutes

Ingredients

¼ tsp black pepper
½ cup breadcrumbs
½ tsp salt
1 can (15 oz) cannellini beans
1 large egg
1 small onion
2 cloves garlic, minced
2 cups tomato sauce
2 tbsp chopped parsley
2 tbsp olive oil

Instructions

Prep the Beans: Drain and rinse cannellini beans, then mash them in a bowl with a fork until mostly smooth.
Mix the Meatballs: Add breadcrumbs, egg, minced garlic, chopped parsley, salt, and pepper to the mashed beans. Mix until well combined.
Chill the Mixture: Cover and refrigerate the mixture for 15 minutes to help it firm up.
Shape the Meatballs: Form the mixture into 12 small balls and set aside.
Sauté Aromatics: Heat 1 tbsp olive oil in a skillet over medium heat. Add finely chopped onion and cook for 3-4 minutes until softened.
Add Tomato Sauce: Stir in tomato sauce and simmer for 10 minutes to develop flavor.
Cook the Meatballs: In a separate skillet, heat remaining 1 tbsp olive oil over medium heat. Add meatballs and cook for 5-7 minutes, turning until browned on all sides.
Combine with Sauce: Gently place the seared meatballs into the tomato sauce, spooning sauce over them. Simmer for 10 minutes until cooked through.
Rest the Dish: Remove from heat and let rest for 10 minutes to allow flavors to meld.
Serve and Enjoy: Serve warm with pasta or veggies and savor these hearty, flavorful bites!

Notes

Rinse beans thoroughly to reduce sodium; mash well for texture.
Chill mixture to hold shape; avoid overmixing for lightness.
Store leftovers separately to maintain freshness; reheat gently to preserve moisture.
This recipe can be adapted for vegan or gluten-free diets with appropriate swaps.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 230Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 47mgSodium 1208mgCarbohydrates 32gFiber 5gSugar 11gProtein 8g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Cannellini Beans (1 can, 15 oz): Drained and rinsed, for protein base.
Breadcrumbs (½ cup): Whole wheat for binding; optional for gluten-free.
Egg (1 large): Acts as a binder; use flax egg for vegan.
Garlic (2 cloves): Minced for aromatic depth.
Parsley (2 tbsp, chopped): Fresh for herbal lift.
Tomato Sauce (2 cups): Homemade or low-sodium store-bought.
Olive Oil (2 tbsp): Extra virgin for cooking and flavor.
Onion (1 small): Finely chopped for savory base.
Salt (½ tsp): Enhances flavor; adjust to taste.
Black Pepper (¼ tsp): Adds a subtle kick.

Variations and Substitutions

Bean Swap: Use navy or great northern beans.
Breadcrumbs Swap: Replace with almond flour for gluten-free.
Egg Swap: Use 1 tbsp flaxseed meal with 3 tbsp water for vegan.
Herb Swap: Replace parsley with basil or oregano.
Sauce Swap: Use marinara or arrabbiata for variety.
Oil Swap: Use avocado oil or omit for oil-free.
Veggie Add-In: Add spinach or zucchini to meatballs.
Low-Sodium: Reduce or skip salt based on sauce.

Storage Options

Refrigerator: Store meatballs and sauce separately in airtight containers for up to 4 days; reheat on stovetop.
Freezer: Freeze meatballs for up to 3 months; thaw in fridge.
Reheating: Warm on low heat with a splash of water.