An ingredient most of us have on-hand. Open that can & let’s have some FUN! 🎉
It’s time to make BEAN BALLS! Which are basically meatballs, but just the plant-based version of them.
BEAN BALLS 5 WAYS
easiest, most versatile plant-protein recipe EVER
Make them in just 3 easy steps…
- 1 15oz can of beans
- 2 tablespoons of ground flaxseed
chili lime (try w/ black bean base)
+ 1 tablespoon chili powder
+ 1 tablespoon lime juice
These are great in tacos or burritos.
bbq (try w/ pinto bean base)
+ 2 tablespoons no sugar bbq sauce
These are great as mini-sliders.
sesame ginger (try w/ kidney bean base)
+ 1 tablespoon toasted sesame oil
+ 1 tablespoon minced fresh ginger
These are great in stir-fries.
lemon garlic (try w/ garbanzo bean base)
+ 2 tablespoons lemon juice
+ 1 teaspoon minced garlic
+ 1/2 teaspoon dried dill
These are great in lunch bowls.
italian (try w/ white bean base)
+ 1 tablespoon italian seasoning + 1 tablespoon lemon juice
These are great in pasta.
1. MAKE THE BASE.
In a bowl, rinse, drain, and mash 1 can of beans with a fork or potato masher + mash in 2 tablespoons of ground flaxseeds.
2. STIR IN FLAVOR.
Form mixture into 16 balls. Toss them in olive or avocado oil, sprinkle w/ a little sea salt & pepper, and put them on a baking sheet. Bake at 375F for 20 minutes. Optional: Broil for an additional 3-5 minutes for extra browning.
Eat right away or store them in an air-tight container in the fridge for up to 5 days. PS: You can make/bake extra & freeze!
Nutritional Facts for Bean Balls
Daily Value %*
* Daily Value % based on a 2000 calorie diet.