Ingredients

• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can garbanzo beans, drained and rinsed
• 1 egg, slightly beaten
• 1/3 cup milk
• 3/4 cup panko style breadcrumbs
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon italian seasoning
• 1 teaspoon granulated garlic
• 1/2 teaspoon granulated onion
• 2 tablespoons fresh parsley, chopped
• 1 pinch dried red pepper flakes
• 1 (24 ounce) jar Ragú® Pasta Sauce (spicy red pepper)

Instructions

1. Preheat oven to 375 degrees F. Line a rimmed baking sheet with foil or parchment.

2. Combine drained and rinsed beans in a food processor and pulse for 10-15 seconds, or until coarse and combined. Be careful not to over process—you don’t want mushy beans!

3. Transfer the processed beans to a large bowl and add all of the remaining ingredients, except for the Ragu Spicy Red Pepper Sauce. Using a rubber spatula, gently blend all of the ingredients together.

4. Once the meatball mixture is well combined, use a spoon and your hands to form golf ball sized “meatballs.” (Makes about 15 meatballs.) Place formed meatballs on a foil or parchment lined baking sheet. Bake the meatballs in a 375 degree oven for 20-30 minutes, or until brown on top.

5. While the meatballs are in the oven, warm the Ragu Spicy Red Pepper Sauce in a medium saucepan. Serve with the bean meatballs. Meatballs and sauce can be served with pasta or on their own.