Protein Rich White Bean Meatballs

They are great in pasta, subs, noodle soup and as a canape.

Serves 6|Takes 5 minutes Prep 30 minutes Cook


4 tbsp milled seeds
150g Flahavan’s Organic Porridge Oats
115g walnut halves
1 can cannellini beans
1 tsp onion powder
1 tsp garlic powder
½ tsp salt
1 tsp paprika
1 tsp dried oregano
Spray Olive Oil
125g kimchi
1 tbsp tomato pureé
125ml tomato passata
1 tbsp maple syrup


Mix 2 tbsp of Breakfast Boost with 2 tbsp of warm water.
Leave to sit in teacup for 5 minutes. Preheat oven to 180°C.

1. Chop the walnuts in a food processor or blender, pulse until roughly chopped. Add cannellini beans, soaked breakfast boost, 100g oats, salt, spices and dried oregano. Pulse food processor until paste consistency is formed (try not to over-pulse).

2. Roll into tablespoon-sized balls (or larger) and roll meatballs in the remaining oats and Breakfast Boost. Spray each meatball with some olive oil and bake for 15-18 minutes until golden brown.

3. Blitz the kimchi, tomato paste, passata and maple syrup in a blender to form a great dipping sauce.

The mixture can be frozen after Step 1 in a freezer bag and then defrosted to room temperature and the recipe followed.

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For this recipe you can use:

Flahavan's Organic Porridge Oats
Flahavan's Oats Illustration