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Prep time
20 minutes
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Cook time
57 minutes
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Serves
4
Author Notes
These Bean Balls have a hearty texture, are full of flavor, and low in Weight Watchers points. I am serving them with a modified version of my Mom’s homemade spaghetti sauce. —jodiloves
Ingredients
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1 cup
cooked black rice
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15.5 ounces
can of black beans, drained and rinse
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15.5 ounces
can of chickpeas, reserve 1 TBSP of liquid, drain and rinse
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3 tablespoons
vegetable broth
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1 tablespoon
chickpea liquid
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2
eggs
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6 ounces
baby bella mushrooms, chopped small
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1/2
medium onion, chopped small
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1 teaspoon
garlic, minced
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1
pinch of salt
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1/2 teaspoon
Mrs. Dash Original, Divided
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1/3 cup
plain bread crumbs
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1 tablespoon
olive oil
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1 tablespoon
nutritional yeast
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1 tablespoon
onion powder
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1 teaspoon
parsley (dried or fresh)
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1 teaspoon
basil (dried or fresh)
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1/2 teaspoon
oregano, dried
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1/2 teaspoon
thyme, dried
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1/4 teaspoon
salt
Directions
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Blend black beans, chickpeas, vegetable broth, chickpea liquid and eggs until almost smooth in a blender. Add to a large mixing bowl.
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Heat a non-stick pan over medium and spray with olive oil cooking spray. Add onions, mushrooms, garlic, salt and a 1/4 TSP of Mrs. Dash and cook for 5-7 minutes until soft and a bit brown. Set aside to cool.
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Add black rice, bread crumbs, olive oil, nutritional yeast, onion powder, parsley, basil, oregano, thyme, salt, a 1/4 TSP of Mrs. Dash Original and mushroom mixture to the bean puree and mix until combined. Cover and chill in the fridge for at least and hour.
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Preheat oven to 375 degrees
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Roll mixture into 1 1/2 inch balls and place on a foil lined baking sheet that has been sprayed with cooking spray. Spray top with cooking spray. Cook for 30 minutes. Flip balls and cook for an additional 20 minutes.
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Makes 16 balls, 4 ball per serving
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Serve with Mom’s Canned Spaghetti Sauce (without the canning) https://www.jodiloves.com/blog/2019/4/18/moms-canned-spaghetti-sauce-without-the-canning and spiralized zucchini noodles.
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