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Italian Bean Balls and Spaghetti Squash Noodles

Angela Liddon
  • 65 minutes
  • Serves 18 to 20

INGREDIENTS

1/3 cup

Basil, fresh leaves

1 cup

Carrot

3

Garlic cloves, large

1 15 ounce can

Kidney beans

1 tsp

Oregano, dried

1/2 cup

Parsley, fresh

2 tbsp

Sun-dried tomatoes, oil-packed

3/4 cup

Rolled oats, gluten-free

1

Black pepper, Freshly ground

1/4 tsp

Red pepper flakes

3/4 tsp

Sea salt, fine grain

1/2 tbsp

Olive oil

3/4 cup

Walnuts

2 tablespoons ground flax + 3 tbsp water, mixed