Want to make healthy burgers your children are sure to love? Try our head chef’s Veggie Meatball Slider recipe!
1 x 14 oz can black beans drained and rinsed 1 tsp garlic powder
½ red bell pepper 1 tsp chili powder
½ Spanish onion 1 cup bread crumbs
½ cup frozen corn thawed ½ tsp dried basil
½ cup frozen peas thawed ½ tbsp dried oregano
14 ounce can of tomato sauce Slider buns
Parmesan cheese (optional)
Place beans, peppers, onions, oregano, chili powder, basil and garlic in a food processor and make into a paste. Place the paste into a large bowl. Add the peas, corn, olive oil and bread crumbs to the bean paste. Mix together until it becomes firm enough to roll meatballs (add extra bread crumbs if needed). Place the meatballs on a lined oven tray giving a bit of space for each meatball. Roast in a preheated 350 degree F oven for 20 minutes. In a large skillet, heat the tomato sauce. When the veggie meatballs are ready, add them to the warm sauce and toss carefully. Serve each meatball sprinkled with parmesan cheese on a fresh lightly toasted slider bun.
Recipe makes about 10 x 2 oz meatballs.
Note: the same recipe can be used to make veggie burgers for the bbq