Well maybe not a meatball but a vegetarian version anyways.  I love the seasoning in meatballs and this recipe assures that I will never miss out on a cheesy meatball sandwich or spaghetti and meatball dinner.

This also features zucchini which has not been hard to come across this summer, in fact I am all to eager to toss it into a new recipe and find some way to use it up.  These are super easy to prepare even on a weekday but can also be made as a large batch and frozen for even quicker meals.


You will need:

1 can rinsed and drained black beans

2 cups shredded zucchini (squeezed to remove as much water as possible)

1 egg

pinch of red pepper flakes

1 tsp fennel seeds

1.5 tsp oregano

Salt and Pepper (to taste)

1 small onion, diced

1.5 cups bread crumbs

1 tsp dried basil

1 tsp dried thyme

In a food processor pulse the onion until fine.  Add the remainder of the ingredients except the egg and bread crumbs.  Pulse to combine which will make a chunky paste.  Add the egg and pulse for just a few seconds.  Remove the mixture and transfer into a mixing bowl.  Add the bread crumbs and let sit for about 5 minutes.  The bread crumbs will absorb the liquid.  You should be able to easily shape the mix into a ball.  If still too wet add 1/4 cup more bread crumbs and let sit for a few more minutes.

Preheat oven to 350.

Heat a skillet over medium heat while forming the balls.  Lightly fry to brown in vegetable oil, turning frequently.  Transfer the browned meatballs onto a baking sheet and bake in the oven for 20 minutes.

For an easy meal precook pasta and pour into a baking dish.  Pour 1/2 a jar of sauce over the pasta.  Add meatballs and cover with remaining sauce.  Top with Mozzarella cheese and bake until melted.