Bean meatballs are a tasty and nutritious side dish, perfect to serve with meat or fish. Preparing bean meatballs is simple and quick, and they can also be suitable for a light lunch or a vegetarian dinner. The sweetness of the red beans pairs perfectly with the aroma of Parmesan cheese and the crunchiness of the breadcrumbs. This recipe originates from the Emilia-Romagna region but is loved throughout the country.
Soak the beans in water for a few hours to soften them well, then boil them for an hour and a half with the vegetables
Drain the beans and mash them, add the 2 egg yolks, Parmesan, and half of the breadcrumbs, salt, and pepper
Mix carefully, and if the mixture is too soft, add more Parmesan and breadcrumbs
Shape small meatballs with your hands, flatten them, then dip them in the egg whites, leaving them for a few minutes, and then in the breadcrumbs, making sure they adhere well; at this point, fry them in hot oil
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Bowl
Blender
Italia
| Energy (kcal) | 149.95 |
| Carbohydrates (g) | 14.26 |
| of which Sugars (g) | 2.77 |
| Fat (g) | 6.37 |
| of which Saturates (g) | 2.11 |
| Protein (g) | 7.32 |
| Fiber (g) | 5 |
| Sale (g) | 0.14 |
