- First the meatballs or bean balls:
Ingredients (Serves 4)
1/2 cup marinara sauce, jarred or homemade, divided
1/4 c. flax seed, ground
Two 14 oz cans pinto beans, drained and rinsed
1/2 of a large onion, chopped
3/4 c. oats
1 t. minced garlic
1T. Worcestershire sauce
2 t. olive oil
2 T. nutritional yeast
1/2 t. dried oregano
1 t. dried parsley
1/2 t. salt
1/4 t. cracked black pepper
Preheat oven to 400 degrees.
In a small bowl, combine 1/4 c. of the marinara sauce and the ground flax. Stir to combine and set aside to thicken. In a large bowl, mash pinto beans with a fork or potato masher.
Do not over mash, we aren’t looking for refried beans, but a nice chunky texture.
Add onion, oats, garlic, Worcestershire, olive oil, nutritional yeast, oregano, parsley, salt and pepper. Stir to combine.
Add in marinara flax mixture and stir until fully incorporated.
Make golf ball sized balls out of bean mixture and place on cookie sheet.
Bake for 15-17 minutes, until edges are starting to brown.
Return to oven for another 10-12 minutes, until muffins are firm and set.
Allow balls to cool for several minutes, as they will firm up even more, before serving.
2. Then the spaghetti or pasta.
Boil water, add rigatoni and cook for 8-10 minutes
Warm up marinara in small pot.
Then toss the marinara, drained rigatoni and meatballs all together in a large bowl.