Dr Oz Bean Meat Balls

Dr Oz Bean Meat Balls
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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 66.7
  • Total Fat: 4.2 g
  • Cholesterol: 1.3 mg
  • Sodium: 95.0 mg
  • Total Carbs: 5.5 g
  • Dietary Fiber: 1.9 g
  • Protein: 2.6 g

View full nutritional breakdown of Dr Oz Bean Meat Balls calories by ingredient
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Introduction

Instead of using meat, try these “meat” balls, made from heart-healthy beans, mushrooms and walnuts. The unique blend of flavor proves that red meat has nothing on this vegetarian dish. Instead of using meat, try these “meat” balls, made from heart-healthy beans, mushrooms and walnuts. The unique blend of flavor proves that red meat has nothing on this vegetarian dish.
Number of Servings: 24

Ingredients

    * *Extra Light Olive Oil, 2 tbsp (remove)
    * Onions, raw, 1 medium (2-1/2" dia) (remove)
    * Mushrooms, cooked, 1 cup pieces (remove)
    * Beans, red kidney, 2 cup (remove)
    * Parsley, .5 cup (remove)
    * Walnuts, .75 cup, chopped (remove)
    * *Bread Crumbs, 0.25 cup (remove)
    * *Parmesan, Kraft 100% Grated Parmesan Cheese, 12 tsp (remove)

Directions

irections

Preheat broiler. Warm 1 tablespoon of the oil in a large sauce pan and cook the onions until soft, about 5 minutes. Add the mushrooms, pepper and salt and cook, stirring occasionally, until mushrooms are browned and most moisture has evaporated.



Take pan off the heat and let mushrooms cool a bit. Meanwhile empty the beans into the bowl of a food processor and puree until quite smooth. Add the parsley, the walnuts and the cooled mushroom mixture and process a little more, but leave them just a little chunky. Transfer the mixture to a bowl, work in the bread crumbs and parmesan and refrigerate for 30 to 1 hour to firm up.



With a small ice cream scoop or damp hands form small (about 1 to 1-1/2 inch) balls. Place bean balls on a rimmed baking sheet and broil on all sides until browned and heated through – about 10 minutes total.



Recipe created especially for The Dr. Oz Show by food stylist, Ulli Stachl.

Number of Servings: 24

Recipe submitted by SparkPeople user BONBON1472003.

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