By: Washington State Chef’s Association Food Bank Challenge Cookbook

Yield: 20-24 meatballs

Ingredients:

• 1 teaspoon oil
• 1 medium onion, finely chopped
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 16 oz. can refried beans
• 1 cup oatmeal/rolled oats, previously blanched
• 1 cup finely minced bagel crumbs
• Salt and pepper to taste

Directions:

• Heat oil in skillet until hot.
• Add onion and sauté until soft.
• Season with garlic and cumin.
• Add refried beans and stir to combine.  Remove from heat.
• To blanch oatmeal, bring a pan of water to boil (approximately 3 cups).  Add oatmeal and cook for 10 seconds.  Drain and cool.
• Add oatmeal to bean mixture and combine.
• Add enough bagel crumbs to bind mixture.
• Season with salt and pepper.
• Form into meatballs by rolling with your hands.
• Place onto a greased cookie sheet and bake at 350 degrees for 18-20 minutes.
• Serve with garlic tomato sauce.