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 perfectly pairs with the aroma of Parmigiano cheese and the crunchiness 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 that they soften well, then boil them for an hour and a half with the vegetables
Drain the beans and mash them, then add the 2 egg yolks, the Parmigiano, and half of the breadcrumbs, salt, and pepper
Carefully mix and if the mixture is too soft, add more Parmigiano and breadcrumbs
Shape into small meatballs with your hands, flatten them, then dip them in the egg whites 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
Italy
| Energy (kcal) | 217.13 |
| Carbohydrates (g) | 32.19 |
| of which Sugars (g) | 2.98 |
| Fat (g) | 3.8 |
| of which Saturates (g) | 1.82 |
| Protein (g) | 14.23 |
| Fiber (g) | 6.96 |
| Sale (g) | 0.14 |
