1 15oz can of cannellini beans rinsed, save one tbsp. of the liquid from the can
1 flax egg (whisk 1 tbsp. flax meal with 2 1/2 tbsp. water, place in fridge for at least 10 minutes to thicken)
1/3 cup vegetable broth
3 cloves garlic, chopped
1/4 cup chopped onion
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1/4 tsp fennel seeds
1/2 tsp salt
fresh ground black pepper
1/2 cup coarsely ground oats
red pepper flakes to taste
Preheat oven to 375 degrees
Line a baking sheet with parchment paper
Heat broth in sauté pan, add onion and sauté until soft and translucent. Add garlic and sauté another minute. Adding more vegetable broth if sticking. Remove from stove and let cool.
Add the beans, liquid from can, flax egg, onion/garlic mixture, salt and pepper and red pepper flakes to a food processor. Pulse/blend a few times until combine.
Add oats and pulse a few times more keeping some texture.
Taste and adjust seasonings.
Scoop out 2 tbsp. of the mixture and gently form a small balls. Place on baking sheet. You will get about 10-12. Place one of the meatballs (uncooked) aside for the gravy.
Bake the rest in oven for 25-30 minutes or until browned and firm, flipping half way.
Serve with Dill Gravy.
Dill Gravy
1 shallot, chopped
1 uncooked meat ball
1/3 cup vegetable broth
1/2 - 1 cup vegetable broth
2 tbsp. chopped fresh dill
Paste:
1.5 tbsp. tamari
1.5 tsp apple cider vinegar
2 tbsp. nutritional yeast
1 tbsp. oat flour
1/4 tsp fresh ground black pepper
Make the paste by combining all the ingredients. It will be thick.
Heat 1/3 cup vegetable broth in skillet, add shallots and one uncooked meatball. Cook 3-4 minutes stirring to crumble meatball. Add 1/2 cup more broth and bring to boil. Lower heat and which in the paste until completely dissolved. Cook another few minutes. Add salt and pepper and dill. Thin if you want a thinner gravy. Taste for seasonings and adjust if needed. Serve over mashed potatoes and meatballs. Sprinkle dill on top.
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