"Craving meatballs but not the meat? As the holidays approach with traditionally meat-laden meals, these black bean meatballs can lighten up your weeknight menu, even while still delivering important protein and nutrients. They are made from a blend of black beans and quinoa, along with all the garlic, spice and piquant cheese any good Italian meatball should include. Serve them as a vegetarian meal or as an appetizer, speared with a toothpick to swipe through the warm tomato sauce."
"INGREDIENTS 2 (14-ounce) cans black beans, drained and rinsed, blotted dry Olive oil 1/3 cup finely chopped yellow onion 4 cloves garlic, grated 2 teaspoons dried oregano 1 teaspoon sweet paprika 1/2 teaspoon crushed red pepper flakes 1 cup cooked quinoa, room temperature 2 tablespoons tomato paste 2/3 cup (packed) finely grated Pecorino Romano cheese 2 tablespoons chopped Italian parsley leaves, plus more for garnish 1 1/2 teaspoons kosher salt 1/4 teaspoon freshly ground black pepper"
"Spread the beans on a rimmed baking sheet lined with parchment. Bake until slightly dried out and beginning to crack, about 15 minutes. Heat 1 tablespoon oil in a small skillet over medium heat. Add the onion and saute until soft, about 2 minutes. Add the garlic, oregano, paprika and red pepper flakes and saute until fragrant, 15 to 30 seconds."
Black bean meatballs combine drained, baked black beans with cooked quinoa, grated Pecorino Romano, tomato paste, parsley, garlic, oregano, paprika, crushed red pepper, salt, and pepper. Onions are sautéed with garlic and spices before being pulsed with the baked beans and other ingredients in a food processor until the mixture just begins to stick. The recipe yields about sixteen 1½-inch patties and recommends chilling before shaping and baking. A simple marinara uses olive oil, grated garlic, oregano, tomato paste, crushed tomatoes, and salt, seasoned with a pinch of red pepper flakes. Serve warm as a vegetarian main or appetizer.
Read at www.mercurynews.com
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