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 Formaggio Parmigiano and the crunch of the breadcrumbs. This recipe originates from the Emilia-Romagna region, but it is loved throughout the country.
Soak the beans in water for a few hours so they soften well, then boil them for an hour and a half with the vegetables.
Drain the beans and mash them, add the 2 egg yolks, Formaggio Parmigiano, half of the breadcrumbs, salt and pepper.
Mix well and if the mixture is too soft add more Formaggio Parmigiano and breadcrumbs.
Shape small meatballs with your hands, flatten them, then dip them in the egg whites, leaving them there for a few minutes, and then coat them in breadcrumbs so they adhere well; at this point fry them in hot oil.
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Blender
Italy
| 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 |
