Spaghetti and Beanballs

45 minutes
6 servings
370 calories per serving
Vegetarian, gluten-free


Mix A:

  • 2 cups of cooked black beans
  • ½ cup egg whites
  • 60g soft goat cheese
  • ½ cup coconut flour
  • 1 TBS of paprika
  • 1 TPS pepper flakes
  • 1 TPS of coconut vinegar
  • 3 garlic cloves, chopped
  • Pinch pink sea salt
  • 1 TBS coconut oil

Mix B:

  • 1 can tomatoes
  • 1 cup spinach, chopped
  • ¼ cup of green olives, sliced
  • 6 servings of gluten free spaghetti noodle


  1. Using food processor, mix the black beans, the cheese, the eggs, the flour and the spices.
  2. Mix until a smooth paste.
  3. Pre heat a frying pan with the coconut oil. Form balls with the bean paste. Deposit the balls in the hot frying pan and let cook on medium/low heat for 5 minutes. If the mixture sticks too much on your hands, add oil.
  4. Add ingredients from mix B (except the pasta) and let simmer for 15 minutes.
  5. Serve with gluten-free pasta.

spaghetti and bean balls

Rose Marie Jarry

Rose Marie Jarry is an elite both on the field and in the kitchen. She once was the fastest 800-meter runner in Quebec for 4 years in a row, participating at many national level Canadian games. Since switching from track to Spartan in 2010 she's ran approximately 45 races, finding herself on the podium over 30 times. Rose is the master-chef at KRONOBAR.

Rose Marie Jarry - Fitness Blogger - Spartan Race

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