Well maybe not a meatball but a vegetarian version anyways. I love the seasoning in meatballs and this recipe assures that I will never miss out on a cheesy meatball sandwich or spaghetti and meatball dinner.
This also features zucchini which has not been hard to come across this summer, in fact I am all to eager to toss it into a new recipe and find some way to use it up. These are super easy to prepare even on a weekday but can also be made as a large batch and frozen for even quicker meals.
You will need:
1 can rinsed and drained black beans
2 cups shredded zucchini (squeezed to remove as much water as possible)
pinch of red pepper flakes
1 tsp fennel seeds
1.5 tsp oregano
Salt and Pepper (to taste)
1 small onion, diced
1.5 cups bread crumbs
1 tsp dried basil
1 tsp dried thyme
In a food processor pulse the onion until fine. Add the remainder of the ingredients except the egg and bread crumbs. Pulse to combine which will make a chunky paste. Add the egg and pulse for just a few seconds. Remove the mixture and transfer into a mixing bowl. Add the bread crumbs and let sit for about 5 minutes. The bread crumbs will absorb the liquid. You should be able to easily shape the mix into a ball. If still too wet add 1/4 cup more bread crumbs and let sit for a few more minutes.
Preheat oven to 350.
Heat a skillet over medium heat while forming the balls. Lightly fry to brown in vegetable oil, turning frequently. Transfer the browned meatballs onto a baking sheet and bake in the oven for 20 minutes.
For an easy meal precook pasta and pour into a baking dish. Pour 1/2 a jar of sauce over the pasta. Add meatballs and cover with remaining sauce. Top with Mozzarella cheese and bake until melted.