Kidney Bean Balls For Pasta

Kidney Bean Balls For Pasta
Heather Nicholds, C.H.N.

Satisfy your Italian pasta cravings by making vegan spaghetti with meatballs out of red kidney beans. Use these meatballs in a variety of dishes for a simple way to veganize old favorites.

If you have the time to cook the beans from their dried form, you can slightly under-cook them for a chunkier texture.

Kidney Bean Balls For Pasta

Prep time:
Cook Time:
Time from start to eating:
Makes enough for 3 large servings

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  • 1 can red kidney beans (or 1/2 cup dried, cooked)
  • 1-2 tsp sea salt
  • 2 tsp dried thyme*
  • 2 tsp dried oregano*
  • 1 Tbsp tomato juice from can of tomatoes
  • 1 Tbsp – ¼ cup whole grain flour, as needed
  • *or 1 Tbsp Italian Herb Mix – href=””>Homemade Spice Mixes


  • 1 tsp olive oil
  • 2 cloves garlic, minced
  • 1 can tomatoes, whole or diced
  • 1-2 tsp sea salt
  • 2 tsp dried thyme*
  • 2 tsp dried oregano*
  • 2 tsp unrefined sugar
  • 1/2 package Kamut (or other whole grain) spaghetti noodles
  • *or 1 Tbsp Italian Herb Mix – Homemade Spice Mixes


  1. Rinse and drain the beans. If you are using dried beans in your healthy vegan recipes, they must be fully cooked before you begin. How To Cook Dried Beans
  2. To make the meatballs, lightly mash the cooked kidney beans, season and add tomato juice and flour as needed to bind them together. Form into small balls, lay on a baking sheet and bake for 20-30 minutes at 350 degrees F, or until they are browned.
  3. To make the sauce, heat a sauce pan to medium and saute the garlic in olive oil. Add the tomatoes and season, then leave to simmer while the ‘meatballs’ cook.
  4. Cook the noodles by putting them in a large pot of water with a pinch of salt and bringing it to a boil. Allow them to cook for about 10 minutes, or until they get to the texture you like.
  5. Mix a small amount of tomato sauce into the noodles, and serve with tomato sauce spooned over the noodles, topped with 3-4 ‘meatballs’.


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