1 1/2 (15 oz.) cans white cannellini beans, rinsed and drained
10 oz. button mushrooms, scrubbed with a damp towel to remove dirt and chopped
3/4 cup seasoned breadcrumbs, divided
3/4 cup parmesan cheese, grated, plus extra for garnish
1 yellow onion, finely chopped
2 cloves garlic, minced
2 tablespoons extra-virgin olive oil
2 tablespoons fresh parsley, chopped
2 teaspoons freshly squeezed lemon juice
1 1/2 teaspoons oregano
1/4 teaspoon red pepper flakes, or to taste
kosher salt and freshly ground pepper, to taste
Rick's Red Sauce sauce, optional or your pasta sauce
Step 1: Preheat oven to 375º F and line 1-2 baking sheet(s) with parchment paper.
Step 2: Heat olive oil in a large pan or skillet over medium-high heat and saute onion until softened. 5-7 minutes.
Step 3: During the last 2 minutes of cooking, add mushrooms and garlic and cook until tender and fragrant.
Step 4: Season everything with oregano, red pepper flakes, salt and pepper, then add drained white beans and lemon juice and stir together.
Step 5: Transfer mixture to food processor and pulse for 10-15 seconds, or until coarse and combined.
Step 6: Pour in 1/2 cup breadcrumbs, parmesan cheese and parsley, and pulse together.
Step 7: Place remaining breadcrumbs in a shallow dish and season with salt and pepper (and red pepper flakes, if so desired).
Step 8: Use a spoon to form small, equal-sized “meatballs” and roll them each in breadcrumbs before placing on lined baking sheet.
Step 9: Place baking trays in oven and bake for 30 minutes, or until browned on top.
Step 10: Remove trays from oven and flip meatballs over, then return to oven for another 15-20 minutes, or until browned.
Step 11: Remove from oven and serve, as is, or with marinara sauce and extra cheese.