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Serves 3-5


- 1 tbs olive oil

- 1 small yellow onion, diced

- 2 cloves of garlic, diced

- 8 oz button mushrooms, cleaned and chopped

- 1 tsp salt

- 1 tsp oregano

- 1/2 tsp black pepper

-1/2 tsp chili flake

- 1 15 oz can of white beans, drained and rinsed

- juice of 1 lemon

- 2 tbs fresh parsley, chopped

- 1 1/4 cups bread crumbs, split into 1 cup and 1/4 cup


Preheat oven to 375 degrees fahrenheit and line a baking sheet with parchment paper and heat a large skillet to medium heat. 

Once hot, add olive oil and onion and cook for five minutes. Next add garlic and mushrooms and cook for another two minutes. Stir in oregano, salt, pepper, and chili flake. Add white beans and lemon juice and stir, let the mixture cook for 1 more minute. Add more salt and pepper to taste.

Add the white bean mushroom mixture to the food processor and pulse a few times until the mixture comes together. Pour in the parsley and 1 cup of bread crumbs and pulse a few more times until the mixture is well combined. Let sit for five minutes so the bread crumbs absorb the moisture.

Add remaining 1/4 cup bread crumbs, 1/2 tsp salt, and a pinch of pepper, chili flakes, and parsley to a bowl. Take a 1 tbs scoops of the ‘meatball’ mixture and roll it into a ball in your hands. Roll it around in the bowl of seasoned bread crumbs and place it on the prepared baking sheet. Repeat.

Combine with pasta and your favorite spaghetti sauce. Refer to @walkerfoodjrny recipe card for my sauce recipe.

Veggie Spaghetti and Meatballs: Product
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