Prep Time: 20 minutes | Cooking Time: 30 minutes |
Servings: 2 to 4

Ingredients : 

Bean Balls:
1 tablespoon
extra-virgin olive oil
½ yellow onion, minced
1 teaspoon fennel seeds
2 teaspoons dried oregano
½ teaspoon crushed red pepper flakes
1 teaspoon garlic powder
1 (15-ounce / 425-g) can white beans (cannellini or navy), drained and rinsed
½ cup whole  grain bread
crumbs
Sea salt and ground black pepper, to taste
Marinara:
1 tablespoon
extra-virgin olive oil
3 garlic cloves, minced
Handful basil leaves
1 (28-ounce / 794-g) can
chopped tomatoes with juice reserved Sea salt, to taste Make the Bean Balls

Directions : 

1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. Heat the olive oil in a nonstick skillet over medium heat until shimmering.
3. Add the onion and sauté for 5 minutes or until translucent.
4. Sprinkle with fennel seeds, oregano, red pepper flakes, and garlic powder, then cook for 1 minute or until
aromatic.
5. Pour the sautéed mixture in a food processor and add the beans and bread crumbs. Sprinkle with salt and ground black pepper, then pulse to combine well and the mixture holds together.
6. Shape the mixture into balls with a 2-ounce (57-g) cookie scoop, then arrange the balls on the baking sheet.
7. Bake in the preheated oven for 30 minutes or until lightly browned. Flip the balls halfway through the cooking time. Make the Marinara
8. While baking the bean balls, heat the olive oil in a saucepan over medium-high heat until shimmering.
9. Add the garlic and basil and sauté for 2 minutes or until fragrant. Fold in the tomatoes and juice. Bring to a boil. Reduce the heat to low. Put the lid on and simmer for 15 minutes. Sprinkle with salt. Transfer the bean balls on a large plate and baste with marinara before serving.
Per Serving calories: 351 | fat: 16.4g | protein: 11.5g | carbs: 42.9g | fiber: 10.3g | sodium: 377mg