After making my gluten flour italian meatballs, I had to try the Veganomicon’s version.  Although, like usual, I changed it to suit what I had available and to my taste.

The great thing about this one is the leftovers freeze quite well and are available for another time, which is what I’ve done with mine.

As for the beanballs themselves, mine have a little cheesy flavour to them and are quite delicious as an alternative to your average meatball.  Keeping with the Italian theme, I’ve used cannellini beans which really work quite well.

Serves:

• 4

Ingredients:

• 4 serves pasta, cooked and set aside

Balls

• 1/4 cup gluten flour
• 2 tbs bbq sauce
• 2 tsp garlic mince
• 2 tbs soy sauce
• 2 tbs olive oil
• 1/4 cup bread crumbs
• 1/2 tsp dried oregano
• 1 tsp basil
• 1 can cannelini beans, drained

Sauce

• 1 red onion, diced
• 2 cans diced tomatoes
• 1 tsp basil
• 1 tbs olive oil
• pinch sea salt
• 1 tab sweetener
• 1 tsp white pepper

Instructions:

1. Preheat oven to 180 degrees C or 360 degrees F.
2. Mash the cannelini beans and mix in all the wet ingredients.
3. Mix in the dry ingredients and let it settle for 10 minutes.
4. In a pan, pour all the ingredients and simmer, stirring occasionally.
5. Knead the ball mixture and scoop a tablespoon at a time rolling into a ball and placing on an oven tray.  Repeat until there’s no mixture left.
6. Place in the oven and cook for 15 minutes, before turning over.
7. Cook for another 15 minutes.
8. Serve your pasta and mix the meatballs into your tomato base before serving on top.