Crispy Baked White Bean & Sun-Dried Tomato Meatballs with Zesty Pistachio-Dill Pesto

Looking for a delicious and healthy plant-based meal that even meat-eaters will love? These crispy baked white bean and sun-dried tomato meatballs are packed with Mediterranean-inspired flavors and boast a satisfying texture. Finished with a bright, zesty pistachio-dill pesto, this recipe is perfect for a quick weeknight dinner or impressive enough for guests.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 (15-ounce) can cannellini beans, rinsed and drained
• 1/2 cup oil-packed sun-dried tomatoes, drained and finely chopped
• 1/2 cup panko breadcrumbs (use gluten-free for GF option)
• 1/4 cup fresh parsley, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 2 tablespoons olive oil, plus more for drizzling
• 1/2 cup shelled pistachios
• 1/4 cup fresh dill, roughly chopped
• 1/4 cup fresh parsley, roughly chopped
• 2 tablespoons fresh lemon juice
• 1 small clove garlic
• 1/4 teaspoon salt
• 1/4 cup extra virgin olive oil

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly drizzle with olive oil.
2. In a large bowl, mash the drained cannellini beans with a fork until mostly smooth but still some texture remains.
3. Add the chopped sun-dried tomatoes, panko breadcrumbs, chopped parsley, minced garlic, onion powder, smoked paprika, oregano, salt, pepper, and 2 tablespoons olive oil to the mashed beans. Mix thoroughly until well combined.
4. Form the mixture into 16-18 small meatballs (about 1.5 inches in diameter). Place them on the prepared baking sheet, ensuring they don't touch.
5. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy on the outside.
6. While the meatballs bake, prepare the pesto: In a food processor, combine pistachios, dill, parsley, lemon juice, garlic, and salt.
7. Pulse until finely chopped. With the food processor running, slowly stream in the extra virgin olive oil until a vibrant, thick pesto forms.
8. Taste the pesto and adjust seasoning if needed (more lemon, salt, or pepper).
9. Serve the crispy baked white bean and sun-dried tomato meatballs immediately, generously drizzled with the fresh pistachio-dill pesto. Enjoy with pasta, quinoa, or a fresh salad.

Chef's Note

For extra depth of flavor in your pesto, lightly toast the pistachios in a dry skillet for 2-3 minutes before adding them to the food processor. This brings out their nutty essence beautifully.

Make-Ahead Tips

The white bean meatballs can be formed and refrigerated for up to 2 days before baking, or baked and then frozen for up to 1 month. The pistachio-dill pesto can be made up to 3-4 days in advance and stored in an airtight container in the refrigerator, with a thin layer of olive oil on top to prevent browning.

Substitutions

Cannellini beans can be swapped for chickpeas. Walnuts or almonds can be used instead of pistachios in the pesto. Feel free to experiment with other fresh herbs like basil or mint if dill is not preferred. Use gluten-free breadcrumbs for a gluten-free version.