Mini Vegetarian Meatballs

Serve these yummy little meatballs as an appetizer with a bowl of warm marinara or on top of some roasted herbed and buttered spaghetti squash.
You’ll never know they are bean based!

1 ½ cans (15 oz. each) Cannellini Beans, drained and rinsed
½ medium yellow onion, finely minced
1/2 cup grated carrot (adds moisture and sweetness)
2 cloves garlic, minced
¼ cup chopped Italian parsley
1 ½ tsp dried oregano
1 egg
1 tablespoon stone ground mustard (you could also use tomato paste)
½ cup cooked quinoa (in place of bread crumbs)
½ tsp kosher salt
½ tsp freshly ground black pepper
1/4 cup freshly grated Parmesan cheese

View the full recipe at Simply Healthy Family →