Veggie Bean Meatballs With Spicy Red Pepper Sauce #Ragu

• black beans↗1 15 ounce

  drained and rinsed

• garbanzo beans↗1 15 ounce

  drained and rinsed

• egg↗1

  slightly beaten

• milk↗1⁄3 cup

  1⁄3

• panko style breadcrumbs↗3⁄4 cup

  3⁄4

• salt↗1 teaspoon

  1

• pepper↗1⁄2 teaspoon

  1⁄2

• italian seasoning↗1 tablespoon

  1

• granulated garlic1 teaspoon

  1

• granulated onion↗1⁄2 teaspoon

  1⁄2

• fresh parsley, chopped↗2 tablespoons

  2

• dried red pepper flakes↗1

  pinch

• (24 ounce) jar Ragú® Pasta Sauce (spicy red pepper)1

Step-by-step instructions

1. 1

   Preheat oven to 375 degrees F. Line a rimmed baking sheet with foil or parchment.

2. 2

   Combine drained and rinsed beans in a food processor and pulse for 10-15 seconds, or until coarse and combined. Be careful not to over process—you don’t want mushy beans!

3. 3

   Transfer the processed beans to a large bowl and add all of the remaining ingredients, except for the Ragu Spicy Red Pepper Sauce. Using a rubber spatula, gently blend all of the ingredients together.

4. 4

   Once the meatball mixture is well combined, use a spoon and your hands to form golf ball sized “meatballs.” (Makes about 15 meatballs.) Place formed meatballs on a foil or parchment lined baking sheet. Bake the meatballs in a 375 degree oven for 20-30 minutes, or until brown on top.

5. 5

   While the meatballs are in the oven, warm the Ragu Spicy Red Pepper Sauce in a medium saucepan. Serve with the bean meatballs. Meatballs and sauce can be served with pasta or on their own.