Recipe details
Dinner
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Spaghetti with Bean Balls
1h
4 servings
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A delightful twist on the classic spaghetti and meatballs, this dish features protein-packed bean balls nestled in a bed of al dente spaghetti and flavorful tomato sauce. The bean balls are made with a combination of cannellini beans, breadcrumbs, and aromatic herbs, offering a satisfying and hearty meatless alternative. This comforting pasta dish is perfect for a cozy family dinner or a gathering with friends.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
10 g
6 g
Allergen Content
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Ingredients
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Steps
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Cook the spaghetti
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain the spaghetti, reserving 1 cup of the pasta water.
Prepare the bean mixture
In a food processor, combine the drained cannellini beans, breadcrumbs, chopped parsley, minced garlic, egg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Pulse until the mixture is well combined and holds together.
Form the bean balls
Using damp hands, shape the bean mixture into 16 equal-sized balls, about 1 1/2 inches in diameter. Place the bean balls on a plate and refrigerate for 15 minutes to firm up.
Bake the bean balls
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Place the chilled bean balls on the prepared baking sheet and brush them with 1 tablespoon of olive oil. Bake for 20-25 minutes, or until lightly golden and crisp on the outside.
Heat the tomato sauce
While the bean balls are baking, heat the tomato sauce in a large skillet over medium heat. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Simmer for 5 minutes, stirring occasionally.
Combine the spaghetti and bean balls
Add the cooked spaghetti to the skillet with the tomato sauce and toss to coat evenly. If needed, add some of the reserved pasta water to loosen the sauce. Gently fold in the baked bean balls.
Serve and enjoy
Divide the spaghetti and bean balls among four serving plates. Drizzle with the remaining 1 tablespoon of olive oil and serve hot.
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