Every Helping
Sign in

Lunch recipe · from the recipe book

White Bean Walnut Balls, Creamy Mushroom Sauce

Tender, nutty white bean and walnut balls with crisp edges sit in a silky garlic-thyme mushroom sauce beside caramelized roasted sweet potato and broccoli.

White Bean Walnut Balls, Creamy Mushroom Sauce

Ingredients

  • 2 cups358 gWhite beans, canned, drained and rinsedpatted dry
  • ½ cup chopped60 gWalnutsfinely chopped
  • ¾ cup60 gOld-fashioned rolled oats
  • 1 large50 gEggsbeaten
  • ¼ cup grated25 gGrated Parmesan
  • 4 cloves12 gGarlicminced
  • ¼ cup chopped15 gFresh parsleychopped
  • 3 medium400 gSweet potatoescut into 1-inch cubes
  • 3¾ cups florets350 gBroccolicut into florets
  • 2 tbsp30 gOlive oil
  • 4¼ cups sliced300 gWhite mushroomssliced
  • 1 medium110 gYellow onionfinely chopped
  • 2 tbsp16 gAll-purpose flour
  • 1⅓ cups300 gVegetable broth
  • ½ cup (120 ml)120 gMilk, 2%
  • 2 tsp2 gDried thyme
  • ½ tsp3 gSalt
  • ¾ tsp2 gBlack pepper

Steps

  1. Preheat the oven to 425°F (220°C) and line two sheet pans with parchment.
  2. Prepare the vegetables first: cube the sweet potato, cut the broccoli into florets, slice the mushrooms, chop the onion, mince the garlic, chop the parsley and walnuts.
  3. On one pan, toss the sweet potato and broccoli with one third of the olive oil, one third of the salt and half of the black pepper. Roast 30 to 35 minutes, stirring halfway, until browned and tender.
  4. Meanwhile, pulse the oats in a food processor until coarse. Add the white beans, walnuts, parmesan, half of the garlic, the parsley and another third of the salt; pulse until mostly smooth with some texture.
  5. Add the egg to the bean mixture and pulse just to combine. Roll into 16 balls and place on the second pan; brush with another third of the olive oil.
  6. Bake the balls on the second pan for 20 to 22 minutes, turning once, until golden and firm and they reach 160°F (71°C) in the center.
  7. While the balls bake, heat the remaining third of the olive oil in a skillet over medium-high heat. Cook the mushrooms and onion 8 minutes until browned.
  8. Stir in the remaining half of the garlic and the thyme; cook 1 minute. Sprinkle in the flour and stir 1 minute.
  9. Whisk in the vegetable broth and milk, then add the remaining salt and remaining black pepper. Simmer 4 to 5 minutes until the sauce coats a spoon.
  10. Add the baked balls to the mushroom sauce and spoon it over them. Serve 4 balls per plate with the roasted sweet potato and broccoli.

Contains: Milk, Egg, Tree nuts, Gluten.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book