Ingredients

1 8-oz pkg. fresh mushrooms, sliced

1 small yellow onion, chopped

4 cloves garlic, minced

1/2 cup walnuts or sunflower seeds

1 15-oz can cannellini beans, drained and rinsed

1 cup rolled oats or quick oats

1 Tbsp Italian seasoning

1/2 tsp whole fennel seed

1/2 tsp garlic powder

1 pinch red pepper flakes

2 Tbsp water

Freshly ground black pepper

Instructions

1. Preheat oven to 400 degrees. Heat a skillet to medium heat. Add mushrooms, onion and garlic, add saute for 5 minutes, adding the Italian seasoning, fennel seeds, garlic powder, red pepper flakes, and ground black pepper during the last minute. Let cool for a few minutes.

2. Place nuts or seeds in a bowl of a food processor first and pulse until coarsely ground. Also, if using rolled oats place them in the with the nuts to chop them up a bit. Add the beans, water, sauteed vegetables, and pulse until just combined (don’t overmix or it’ll turn into a paste). Taste for seasoning adding additional Italian seasoning or fennel seeds to taste.

3. Roll about 2 Tbsp meatball mixture into a ball and place on a prepared baking sheet. Repeat with the remaining mixture.

4. Bake for 30-35 minutes or until meatballs are browned and crispy.

5. Heat your favorite prepared pasta sauce and pour over baked meatballs before serving.

Yield: 12 meatballs