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City of Portland
Veggie Bean Meatballs With Spicy Red Pepper Sauce #Ragu

1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can garbanzo beans, drained and rinsed
1 egg, slightly beaten
13 cup milk
34 cup panko style breadcrumbs
1 teaspoon salt
12 teaspoon pepper
1 tablespoon italian seasoning
1 teaspoon granulated garlic
12 teaspoon granulated onion
2 tablespoons fresh parsley, chopped
1 pinch dried red pepper flakes
1 (24 ounce) jar Ragu Pasta Sauce (spicy red pepper)


Preheat oven to 375 degrees F. Line a rimmed baking sheet with foil or parchment. Combine drained and rinsed beans in a food processor and pulse for 10-15 seconds, or until coarse and combined. Be careful not to over processyou dont want mushy beans! Transfer the processed beans to a large bowl and add all of the remaining ingredients, except for the Ragu Spicy Red Pepper Sauce. Using a rubber spatula, gently blend all of the ingredients together. Once the meatball mixture is well combined, use a spoon and your hands to form golf ball sized meatballs. (Makes about 15 meatballs.) Place formed meatballs on a foil or parchment lined baking sheet. Bake the meatballs in a 375 degree oven for 20-30 minutes, or until brown on top. While the meatballs are in the oven, warm the Ragu Spicy Red Pepper Sauce in a medium saucepan. Serve with the bean meatballs. Meatballs and sauce can be served with pasta or on their own.

Source: www.food.com