These hearty, flavorful, and healthy white bean "meat" balls are perfect for lunch or as an appetizer. Or try them alongside pasta for a vegan version of "spaghetti and meatballs!"
1 15 oz. can Cannellini beans, drained and rinsed
1 red bell pepper, roughly diced
1/3 cup white onion, finely diced
2 cloves garlic, finely diced
1/3 cup Italian flat leaf parsley, roughly chopped
2 tsp dried oregano
1/4 cup silken tofu
3/4 cup whole wheat breadcrumbs
pinch of salt
dash of pepper
2 cups Classic Red
Preheat oven to 350 degrees. Combine beans and red pepper in food processor and pulse briefly just enough to break up beans slightly and incorporate red pepper. Transfer the mixture to a bowl and add in all remaining ingredients, except Classic Red. Stir until well combined. Use cooking spray or olive oil to thoroughly coat a baking sheet. Form "meat"balls of approximately two tablespoons by rolling between the palms of your hands. Space them out evenly on baking sheet. Bake for 20 minutes, turning over once during cooking. They will be lightly browned and slightly firm when done. Meanwhile, heat Classic Red in a saucepan. Transfer "meat" balls to a serving dish and top generously with Classic Red.