Disclosure: I received free samples of California Dried Plums mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by California Dried Plum Board and am eligible to win prizes associated with the contest. I was not compensated for my time.
The perfect balance of sweet and savory, Sage + Plum Beanballs with Red Wine Plum Reduction are the perfect snack, appetizer, or side dish for any time of day!
And I’m back with another California Dried Plums recipe! If you missed my first one be sure to check out these insanely good cookies. By the way, have you had an opportunity to make those cookies? There’s a few leftover from the batch I made and they’re definitely not going to last through the weekend.
I gave you something sweet, how about something savory? Or both. Isn’t sweet and savory the best combination? It is my all-time favorite and most of my recipe creations revolve around balancing the two flavor profiles. That’s where the plums come into play because they’re not overly sweet and won’t overwhelm any other flavors they are combined with.
I knew I wanted to combine plums with red wine because I have done it so many times I can’t count and it never fails. The perfect addition to the sweet dried plums and acidic red wine is earthy fresh sage. The right amount of earthiness to cut through the other two flavors.
The beanballs are baked so they take on a crunchy exterior with a soft and chewy interior. Slathered in the red wine reduction it is an explosion of flavors with every single bite.
They are quite healthy also, a detail I can’t leave out. The addition of California Dried Plums promote a healthy heart, strong bones, and happy gut. This is all attainable in ONE serving of California Dried Plums which consists of about 4 to 5 moist little jewel-toned morsels.
In one serving:
3 grams of fiber (healthy gut)
293 mg potassium (happy heart)
16 mg magnesium (needed for calcium and potassium transport and happy heart)
more Vitamin K than any other fresh or dried fruit (strong bones)
no added sugar (low glycemic index – maintains proper blood sugar levels)
Studies have shown that dried plum consumption may decrease the risk of osteoporosis and possibly reverse bone loss. In one study, postmenopausal women were separated into two groups. One group would consume 100 grams of dried plums per day and the other 100 grams of dried apple. At the end of the study it was revealed that the group consuming dried plums had a significant increase in bone mineral density. [read more here]
I’ve actually been making different variations of these Beanballs for months now and have not posted one variation to the blog. Expect a few more variations coming your way in the near future. They’re incredibly easy to make especially with step by step photos to follow along with.
Combine onion, sage leaves, and garlic cloves in a food processor and pulse until coarse, but do not puree:
Add in cannellini beans and pulse to combine but not puree, again:
Transfer the mixture to a medium bowl and add in flax egg, salt + pepper, and panko breadcrumbs:
Portion into 1-2 tablespoons balls, rolling them between your hands to round off, and place on a greased baking sheet to bake until golden brown.
While the bean balls are baking you can make the sauce. It is so insanely easy to make this sauce because all you need to do is simmer a bottle of red wine, plums, agave, salt + pepper in a medium saucepan until it is reduced by half. Afterwards quickly puree the reduced mixture and bam, you’re done.
Slather this mixture all over the beanballs, pour it in a side bowl for dipping, or arrange the sauce on a plate with the sage beanballs on top with toothpicks in them.
Enjoy this delicious combination of sweet and savory!
To obtain additional information regarding Dried Plums and their benefits or other delicious dried plum recipes, head over and follow California Dried Plums: