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7-Layer Bean Dip Balls with Guac and Pico de Gallo

7-Layer Bean Dip Balls with Guac and Pico de Gallo

Print Recipe

Ingredients

  • Meatballs:
  • 1 can pinto beans
  • 1 clove garlic
  • 2 eggs
  • ½ cup carrots
  • 1 tsp chili powder
  • ½ tsp smoked paprika
  • ¼ tsp salt
  • ½ cup seasoned breadcrumbs
  • ½ cup grated cheddar cheese
  • Cooking oil spray
  • Pico de gallo:
  • ½ cup tomatoes, finely chopped
  • ½ cup mango, finely chopped
  • 2 tsp shallot, finely minced
  • Juice of 3 limes
  • 1 tsp extra virgin olive oil
  • ¼ tsp salt
  • ⅛ tsp freshly cracked pepper
  • Your favorite guacamole for serving

Instructions

1

Preheat oven to 420ºF.

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 ½-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.

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