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!
Servings: 24 "meatballs"
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!