Bean meatballs are a tasty and nutritious side dish, perfect to serve with meat or fish. Preparing bean meatballs is simple and quick, and they can also be suitable for a light lunch or a vegetarian dinner. The sweetness of the red beans pairs perfectly with the aroma of Parmigiano cheese and the crunch of breadcrumbs. This recipe originates from the Emilia-Romagna region, but it is loved throughout the country.
Every product available on the marketplace is listed and sold by a partner seller indicated on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is carried out by the seller, who becomes the party responsible for the transaction.
Shipping is handled directly by the seller partner. The package leaves the seller's warehouse, or its logistics network, and is handed over to the carrier. This model enables more efficient deliveries and ensures that order management is handled by those who actually have the product available.
On the product page you will find ingredients, allergens and nutritional information according to the data provided by the seller or manufacturer, i.e. the official label. If you have allergies or intolerances, we recommend that you carefully check the product page before purchasing and contact the seller with any specific questions.
The platform was created to promote and make Italian food Made in Italy more accessible. We select e-commerce food sellers with coherent catalogs and transparent information. Each product is linked to an identifiable seller and a complete information sheet: we want buying here to mean buying with confidence.
Delivery times and costs depend on the seller and the destination. At checkout you will always find the current delivery estimate before confirming payment. For international shipments, times may vary depending on the country and the carrier.
Soak the beans in water for a few hours so that they soften well, then boil them for an hour and a half with the vegetables
Drain the beans and mash them, then add the 2 egg yolks, the Parmesan and half of the breadcrumbs, salt and pepper
Mix carefully and if the mixture turns out too soft, add more Parmesan and breadcrumbs
Shape the mixture by hand into small meatballs, flatten them, then coat them in the egg whites, leaving them there for a few minutes, and then in the breadcrumbs, making sure they adhere well; at this point fry them in very hot oil
Pot
Pan
Bowl
Blender
Italia
| Energy (kcal) | 217.13 |
| Carbohydrates (g) | 32.19 |
| of which Sugars (g) | 2.98 |
| Fat (g) | 3.8 |
| of which Saturates (g) | 1.82 |
| Protein (g) | 14.23 |
| Fiber (g) | 6.96 |
| Sale (g) | 0.14 |
