White bean meatballs in onion sauce

Drain a can of white beans into a colander, rinse under water and shake off the excess.

Mash the beans in a large bowl with a potato masher or fork until well mashed.

Add breadcrumbs, egg, finely chopped onion, finely chopped garlic, parsley, cumin, sea salt and black pepper and mix.

Push down on the mixture until it forms a paste-like texture; add water or whisked egg if too dry, more breadcrumbs if too wet.

Squeeze a spoonful of the mixture in the hand to bind it, then shape into balls about the size of a golf ball.

Heat a large fry pan over medium heat with a quarter cup of extra virgin olive oil.

Fry the meatballs in a single layer 8 to 10 minutes, turning every two minutes, until golden all around; remove and set aside.

In the same pan at the same heat, cook the chopped onion and garlic, stirring continuously, 3 to 4 minutes until translucent.

Add the flour and stir continuously 1 to 2 minutes to cook out the raw flour.

Add the white wine, dried thyme, sea salt and black pepper; simmer about 3 minutes until the alcohol cooks off.

Add the vegetable broth and stir continuously 4 to 5 minutes until slightly creamy.

Return the meatballs in a single layer and heat through 2 to 3 minutes.

Remove from heat, plate the meatballs, spoon the onion sauce over and top with chopped fresh parsley.