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
cooked black rice
can of black beans, drained and rinse
can of chickpeas, reserve 1 TBSP of liquid, drain and rinse
baby bella mushrooms, chopped small
medium onion, chopped small
pinch of salt
Mrs. Dash Original, Divided
plain bread crumbs
parsley (dried or fresh)
basil (dried or fresh)
In This Recipe
Blend black beans, chickpeas, vegetable broth, chickpea liquid and eggs until almost smooth in a blender. Add to a large mixing bowl.
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.
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.
Preheat oven to 375 degrees
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.
Makes 16 balls, 4 ball per serving
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.