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food

7-Layer Bean Dip Balls With Guac & Pico de Gallo

Forget the tortilla chips and pair your fresh salsa and creamy guacamole with meatless "meatballs."

Ingredients

  • Meatballs:
  • 1 can pinto beans
  • 1 clove garlic
  • 2 eggs
  • 1/2 cup carrots
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/2 cup seasoned breadcrumbs
  • 1/2 cup grated cheddar cheese
  • Cooking oil spray
  • Pico de gallo:
  • 1/2 cup tomatoes, finely chopped
  • 1/2 cup mango, finely chopped
  • 2 teaspoons shallot, finely minced
  • Juice of 3 limes
  • 1 teaspoon extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly cracked pepper
  • Your favorite guacamole for serving

Steps

  1. Preheat oven to 420°F.
  2. In a food processor, combine all meatball ingredients, and pulse until incorporated and fully blended, but don't over-blend.
  3. Using your hands, form 1 1/2-inch balls and place on a parchment-lined baking sheet. Spray liberally with cooking spray, being sure to coat all sides of the meatball. Bake for 30-40 minutes until meatballs are crisp and golden.
  4. Gently mix all pico de gallo ingredients together and let sit for 15 minutes to marinate before serving. Serve chilled with guacamole and the hot meatballs.