Gluten Free Veggie Cannellini Balls

Gluten Free Veggie Cannellini Balls
Author: Gluten Free Grandmas
Prep time:
Cook time:
Total time:
Serves: 30
Recipe Yield: 30 Servings Prep Time: 10 minutes Cook Time: 40 minutes
Ingredients
  • 2 x 400g cans cannellini beans
  • 1 small red onion, finely minced
  • 2 cloves garlic, crushed
  • 3 egg yolks (or 1 large egg, if you’re not hoarding whites for macarons)
  • 2 tsp. dried oregano
  • salt and pepper
  • 1/2 – 2/3 cup dry breadcrumbs
  • approx. 2 oz. Asiago
Instructions
  1. Preheat oven to 360 F and line a baking try with parchment.
  2. Rinse and drain the beans well, then use a fork to mash them together with the onion, garlic, egg yolks and herbs. Season well. Add breadcrumbs bit by bit until you get a mixture that holds together.
  3. Form the mixture into ping-pong-sized balls, stuffing each one with a cube of Asiago, and place on baking tray.
  4. Bake for about 30 minutes, turning carefully halfway, until golden brown.
  5. Meanwhile, in a large skillet, prepare whatever sauce you want to serve – I made a simple tomato sauce of garlic fried in butter and olive oil to which I added a big jar of passata and a bunch of chopped herbs then simmered for about 20 minutes.
  6. Gently drop the balls into the simmering sauce, turn to coat and cook over low heat for a further 10 minutes.
  7. Serve over pasta or polenta, in a bowl with some crusty bread or in a sub.

 

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