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White Kidney Bean “Meatballs” with Homemade Fettuccini & Marinara


I was a vegetarian until I started leaning toward the sunlight. 

Rita Rudner   

So… yesterday I cheated on our meatless dinner. So today I thought I would make a true vegetarian dinner.



White Kidney Bean “Meatballs”
Adapted from The Cookin’Canuck

1 19 oz. can White Kidney Beans, drained and rinsed
1 roasted red bell pepper roughly chopped
½ medium yellow onion, grated
2 cloves garlic, minced
¼ cup chopped Italian parsley
1 ½ teaspoon dried oregano
1 ½ teaspoon dried basil
1 egg
½ cup panko
½ teaspoon kosher salt
½ teaspoon black pepper

Preheat oven to 350 degrees F.

Spray a baking sheet with Pam.

In your food processor, combine beans and roasted red peppers. Pulse until chopped, but not smoothly pureed.


Rinsed white kidney beans
I use my Ultimate Chopper to "grate" onions. I put the parsley, garlic and onions in there to chop up!

Processor to pulse & chopper to "grate"
Transfer the mixture to a medium bowl and stir in onion, garlic, parsley, basil, oregano, egg, panko, salt and pepper until well combined.

Mix it all up
Form “meatballs” by rolling about 2 tablespoons of the bean mixture between the palms of your hands. Place the “meatballs” on the prepared baking sheet.


TA DA!
Bake until the meatballs are firm to the touch and have developed a light golden brown coating, about 20 minutes.

Marinara
Adapted from CitronLimette

2 yellow onions, diced
2 tablespoons olive oil
5 cloves of garlic, minced
2 tablespoons fresh Basil, minced
1 tablespoon honey
2 28oz cans of plum tomatoes
2 tablespoons tomato paste
salt and pepper to taste
pinch of cayenne

Put oil in a large saucepan over medium heat. Add the onions and heat until they start to caramelize.


Onions, garlic and basil
Add the garlic and fresh basil, cook for 5 minutes.

Mill the tomatoes then add them, the tomato paste and the honey, stir to combine.


I love my mill... it takes the acidity out of the sauce!
Bring to a simmer and cook on low, stirring occasionally for at least 2 hours.


Stop right here!! This is when the sauce was at it's best!
Add salt and pepper and a pinch of cayenne.

Fettuccini

2 cups AP flour
3 eggs
pinch of salt and pepper

Make a well of flour in your mixer bowl. Crack eggs in the middle and season with salt & pepper. Mix the eggs into the flour slowly. Put on your dough hook and turn on low until elasticky.

Turn out and cut into 4 balls. Flatten and wrap in plastic and put into fridge while you get your pasta maker out.

Roll your dough through your pasta maker and hang to dry. Today I didn't bother getting out the drying rack I usually use... I just laid it to dry on tea towels.



Ninja helping me out... pasta is easiest with 4 hands!
Drying in bundles
Boil a pot of salted water and cook the noodles for about 4 minutes. Empty into a colander and rinse under cold water.


Homemade noodles!


Cannellini Bean “Meatballs” with Marinara over Fettuccini

Add “meatballs” to marinara.

Serve over cooked fettuccini.


Looks good.... but is it?
I have to say… this meal was terrible. I hated it. So did Mom. Dad and Ninja thought it was OK, but a bit dry. The noodles were great, like usual but the marinara was dry, maybe I cooked it down too long? It was awesome before the 2 hour simmer time. The "meatballs", well maybe I just like meat. The taste was definitely there but the texture.... I just couldn't get over it. HoneyBear ate her bites to get her cupcake but this was not a hit. Well they can’t all be winners :)


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