6 cremini or white button mushrooms

1 zucchini

1 yellow squash

2 (15.5 oz) cans of cannellini beans

1 cup panko bread crumbs

1 small diced white onion

1 clove of garlic

Grate the zucchini, squash and mushrooms. Finely dice the onion and mince the garlic clove.

Add the veggies and garlic to a sautee pan with a few teaspoons of olive oil and allow the released moisture to evaporate. Wait to salt the veggies until most of the moisture has disappeared.

Drain and rinse the beans and gently pat them dry. With a potato masher or fork, create a semi-smooth paste. Add the veggies and bread crumbs to the beans and combine until the mixture is uniform. Salt and pepper to taste.

Roll palm-fulls of the mixture into balls and pan fry on at least 4 sides.

Remove the un-meatballs from the pan and heat jarred or homemade marinara sauce in the pan. I usually like to doctor up my jarred sauce with some garlic powder, pepper, dried oregano and dried parsley. To this sauce, I also added some fresh mozzarella. Add the un-meatballs back into the sauce and bring it to a simmer.

Serve over cooked spaghetti.

I used whole wheat spaghetti for my serving but any variation will do. I also grated some pecorino romano cheese on top (;

This recipe makes about 14 “un”-meatballs.