When you have lots of freshly sprouted beans, try this plant-based recipe as an alternative to classic meatballs. They’re packed with flavor, protein, and fiber—perfect for your next pasta night!

Sprouted Bean Veggie Meatballs    

Vegetarian (can be made gluten free & vegan)

Yields about 12 balls   

Ingredients   

• 1 egg (or 1 Tbsp ground flax mixed with 3 Tbsp water) 
• 2 c of Crunch Time sprouted beans (at day 3-4 of growth)     
• ¼ c of panko bread crumbs (Aleia’s Panko is a great gf option)    
• ¼ c nutritional yeast 
• 1 tsp dried oregano
• ½ tsp dried thyme
• ½ tsp dried basil
• ½ tsp dried rosemary
• ½ tsp dried sage 
• 2 Tbsp dried minced onion 
• 1 tsp garlic powder
• 2 Tbsp tomato paste 
• 1 tsp Worcestershire sauce (or tamari) 
• Salt, to taste

How to Make

1. Preheat your oven to 375˚F and line a baking sheet with parchment paper.
2. Briefly pulse all ingredients in a food processor until roughly combined and fairly smooth. The mixture should have the firm consistency of cookie dough. 
3. Scoop out and roll tablespoon-sized balls and set on the parchment-lined baking sheet. Repeat until all of the mixture has been used. 
4. Bake for 20-25 minutes, until the balls crisp up on the outside.  
5. Remove from the oven and let sit for just a couple of minutes. Enjoy as you would regular meatballs—smothered in marinara atop your favorite pasta!