Cannellini bean vegetarian “meatballs” with tomato sauce recipe recipe
Cutlets and meatballs
1½ cans (15 oz. each) Bush’s Cannellini Beans, drained and rinsed 1 roasted red bell pepper (2 halves), roughly chopped ½ medium yellow onion, grated 2 cloves garlic, minced ¼ cup chopped Italian parsley 1½ tsp dried oregano 1 egg ½ cup dried breadcrumbs (see note) ½ tsp kosher salt ½ tsp freshly ground black pepper 3 cups marinara sauce (your favorite kind) Parmesan cheese for grating Cooked spaghetti
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