Baked White Bean “Meatballs”

It’s mid-January, and if you’re like me, you’ve likely been on the meal-prep train for the past few weeks. I whipped up these baked white bean “meatballs”—I wish there was a better word, but there isn’t, hence the quotes—and woah, SO GOOD. So easy, so much flavor, and an all-around crowd pleaser.

The mixture for the “meatballs” is made completely in the food processor, then scooped onto a cookie sheet and baked for 30 minutes. Filled with grated zucchini, a can of great northern beans, onion, garlic, green onion, and spices, they are the perfect filling for wraps, or on top of salads. We went the wrap route today for lunch and the add-ins are nearly as good as the “meatballs!”

Here’s how we made our wraps:

• Lavash (a tortilla or pita would work well too)
• Hummus
• Baked white bean “meatballs”
• Marinated cucumbers
• Garlic-y tomatoes
• Quick pickled red onions & radishes (recipe included below)
• Red leaf lettuce

What I love about this whole meal: you can make it ALL ahead! Make the baked white bean “meatballs” the night before; marinated cucumbers and tomatoes only get better with time, and the same goes for quick pickled veggies.

Print Recipe

Baked White Bean “Meatballs”

Veggie-filled "meatballs," the perfect filling for mediterranean wraps or salads. And if you're looking to meal-prep, this is a great make-ahead recipe!

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Main Course

Cuisine: Mediterranean

Keyword: baked, meal prep, easy, zucchini, great northern beans, plant based, vegan, dinner, lunch

Servings: 24 "meatballs"

Author: Molly

Equipment

• Food Processor

Ingredients

• 1 can great nothern beans rinsed well
• 1 large zucchini grated, with liquid squeezed out
• ¼ red onion diced
• ½ cup cooked basmati rice
• ⅓ cup bread crumbs
• 2 cloves garlic minced
• 3 green onions whites and greens, diced
• 2 tbsp tahini
• 1 tbsp mustard
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp turmeric powder
• ½ scant tsp dried thyme

Add-Ins for Wrap

• 1 cucumber diced
• 3 tomatoes diced
• 2 cloves garlic minced
• ½ tsp dried dill
• Pinch salt
• Splash rice wine vinegar
• red leaf lettuce
• hummus of choice

Quick Pickled Veggies

• 1 red onion thinly sliced
• 1 bunch radishes thinly sliced
• 1 cup apple cider vinegar
• 1 cup water
• 1 tbsp coconut sugar
• 1 tsp salt

Instructions

• Place all the ingredients for the "meatballs" in your food processor. Pulse a few times.
• Scrape down the edges of the processor with a rubber spatula, then pulse a few times until most of the ingredients are incorporated. We want a cohesive batter, but not so blended that it looks like hummus. Some chunks are good!
• At this point, you can save the mixture to cook later by placing it in an airtight container in the fridge. Or proceed with the next steps.
• Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper or a silpat.
• Using a cookie dough scoop or tablespoon, scoop the batter into balls and place them directly on the tray, leaving an inch or so of space between each one. The mixture will be wet. Make 24 "meatballs."
• Bake for 30 mintes.
• While the meatballs are baking, prepare the add-ins.
• Combine the diced cucumbers, tomatoes, garlic, dill, salt, and rice vinegar in a medium bowl. Stir and set aside. (I made mine right in a plastic container--less dishes.)
• Wash and dry the lettuce.
• To make the quick pickled veggies, bring the water, apple cider vinegar, salt and sugar to a simmer. Place the thinly sliced onion and radishes in an airtight container--I like using glass jars, then pour in the liquid.
• Allow the pickles to sit at least one hour. Then refrigerate.
• Once the "meatballs" are done, you can build your wrap! Add a little of everything, roll with confidence, and enjoy!