These Easy Healthy Vegan Bean & Broccoli ‘Meatballs’ are packed with savoury, garlicky flavour and are perfect to be drenched in marinara sauce over spaghetti!
You could make an entire meal out of just the meatballs here (I did with a bit of salad on the side) but they’re amazing with spaghetti or inside of a big old crusty bread sandwich.
They are packed with protein and fiber and are very filling and healthy. They are pretty easy to make, and can be used in many ways; from adding them on stews, on your pasta, on your salad, on your buddha bowl, and even sandwiches and wraps!
This recipe is definitely a good way of using up that old broccoli in the fridge and that tin/can of beans in your cupboard.
More Vegan Meatball Recipes;
1. Easy Vegan Italian Style Meatballs
2. Easy Healthy Vegan Buffalo Quinoa ‘Meatballs’
3. Easy Healthy Vegan Zucchini ‘Meatballs’ (Oil + Gluten-Free)
Please do let me know how you found this Easy Healthy Vegan Bean & Broccoli ‘Meatballs’ recipe, and if there is anything you tried or something that worked better…Do drop me a comment below, or you can find me/ message me directly on Instagram, Pinterest or Facebook! I love seeing what my lovely readers think of my recipes!
Makes 13 medium-sized meatballs
Each meatball contains approximately 59 calories. (if rolled into 13)
Ingredients:
1/2 bunch of broccoli, about 3/4 pound(300g), stems removed and cut into florets
1 small onion, finely chopped
3 garlic cloves, minced
1 14 ounce/400g can/tin of cannellini beans, drained and rinsed and mashed
1/2 cup/ 100g panko bread crumbs
1 teaspoon Italian seasoning
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
About 1 tablespoon olive oil
Marinara sauce, for serving (store-bought or homemade)
Cooked pasta for serving ( optional
Or serve on top of a salad, or in sandwiches and wraps!
Method:
1. Preheat the oven to 400°F/200C.
Steam the broccoli rabe for about 5 minutes, until slightly tender. Allow it to cool for a few minutes, and then grate it. Add the onion, garlic, beans, panko, Italian seasoning, salt, and pepper. Mix everything well together.
2. Shape the mixture into 2-3 inch balls (you should get about 13-18.
Lightly coat a baking dish or large oven-safe skillet with olive oil. Place the meatballs in dish or skillet and brush them with some additional olive oil.
3. Bake for about 30 minutes, rolling them around about every 10 minutes to get even browning all around. Leave them to cool slightly, before handling; this will help them harden a bit!
Serve with marinara sauce with your pasta, or whichever way you have chosen. They are quite versatile.
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