Not too long ago I thought no meal was complete without some chicken or steak or veal or turkey or lamb or fish. Now I go “meatless” very often.
So much about life is about finding balance. A balance between chocolate and vegetables. A balance between working out and resting. A balance between chicken and beans. While I am still working on achieving all of my balances, I try to balance my meat and meatless eating.
I hope that the recipes I share can help you achieve this balance too. Coming from a girl who used to eat her steaks rare, trust me when I tell ya that it’s not hard to swap burgers for mushrooms, beef for sweet potatoes and meatballs for bean balls. No, there was no way to avoid saying “balls” to describe this dish… get your head outta the gutter, cook ’em up and enjoy :)
Bean Balls & Spaghetti Squash Noodles
Adapted from Oh She Glows
Ingredients (Makes 15 balls)
- 1 can (14 oz, 398 ml) kidney beans, drained and rinsed
- 1/4 cup sunflower seeds
- 1/2 cup grated carrot
- 1/4 cup chopped parsley
- 1/4 cup oat flour
- 1 garlic clove, minced
- 1 tsp dried basil
- 1 tsp dired oregano
- 1/4 tsp salt
- 1/8 tsp pepper
- spaghetti squash noodles – directions how to cook spaghetti squash: click here
- tomato sauce
1. Preheat oven to 350 degrees F.
2. Line a baking sheet with parchment paper and set aside.
3. Add the drained and rinsed kidney beans and sunflower seeds to a food processor and process until mostly smooth — there will still be some bean chunks.
4. Transfer mixture to a bowl and add the rest of the ingredients — mix to combine.
5. Use a tablespoon measure (or your hands) to form fifteen heaping tablespoon sized balls — approximately the size of the golf ball.
6. Place the balls on the baking sheet and bake for 15 minutes, flip and return to oven to bake for another 20 minutes.
Questions of the day…
How often do you go “meatless”?
What’s your favorite meat dish?