Middle Eastern kidney bean meatballs with herbed slaw

Middle Eastern Kidney Bean Meatballs With Herbed Slaw

Ground beef and smashed kidney beans are seasoned with warm spices and formed into a delicious meatball packed with protein and fibre – perfect for make ahead lunches and quick weeknight dinners. Use white kidney beans if you don’t want the kids to spot them.


  • Serve with tomato and cucumber slices for a bright and fresh compliment to the meatballs.
  • Serve with a dollop of assorted dips such as hummus, baba ghanoush or tzatziki.
  • Replace cabbage and shredded carrot with a bagged coleslaw blend.
  • Substitute kidney beans with black beans, navy beans or chickpeas.
  • Trying to sneak the beans in? Use white beans and mash until very smooth – even the pickiest of eaters will never notice!


  • 3 tbsp canola oil
  • 2 tbsp EACH lemon juice and red wine vinegar
  • 1 clove garlic, minced
  • 1 tsp EACH Dijon mustard and liquid honey
  • ½ tsp EACH ground cumin, salt and pepper
  • 1/4 cup EACH finely chopped parsley and fresh mint
  • 1/4 cup finely chopped mint
  • 2 cups each shredded purple and green cabbage
  • 1 cup carrot matchsticks
  • 1/2 cup shaved red onion
  • 1 cup no salt added kidney beans, drained and rinsed
  • 2 eggs
  • 1/2 onion, grated
  • 4 cloves garlic, minced
  • 2 tsp each ground cumin and coriander
  • 1/2 tsp ground cinnamon
  • 1 lb (500 g) extra lean ground beef
  • 1/4 cup dried breadcrumbs
  • 1 tsp each salt and pepper
  • 3 whole-wheat pita pockets, toasted


  1. In a large bowl, whisk oil with lemon juice, vinegar, garlic, mustard, honey, cumin, salt and pepper. Stir in parsley and mint. Add cabbage, carrot and onion; toss to coat. Let stand at room temperature for 30 minutes.
  1. Meatballs: Preheat oven to 400°F (200C). In a large bowl, smash kidney beans with a potato masher until just slightly chunky. Add eggs, onion, garlic, cumin, coriander and cinnamon; stir to combine. Add beef, breadcrumbs, salt and pepper. Gently mix well. Form into 24 meatballs.
  2. Arrange meatballs on a greased foil-lined baking sheet. Bake for 20 minutes or until golden brown and an instant-read thermometer registers 160°F (71°C) when inserted into center of meatball. Cool slightly. Serve with slaw and toasted pita.

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