Black Bean “Meatballs”

2013-10-19
blackbeanmeatballs_2blackbeanmeatballs
  • Yield : 14-18
  • Servings : 3-4
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m

Talk about flavor! This combo of fresh veggie-based “pasta” & lightly fried bean balls is truly a winner! The second I bit into this dish I was in love and it’s now a go-to staple of mine for quick and easy eating on a budget that won’t break the bank. You can even make these in bulk, omit the breadcrumbs and freeze a batch for future meals!

Ingredients

  • 15 oz. Black Beans (1 can)
  • 1 cup Oat Flour (oats ground up)
  • 1 cup Rolled Oats
  • Bread Crumbs (optional)
  • Oil (optional, if you fry them)
  • 1 1/2 tbsp Flax Seeds (ground)
  • 1 1/2 tsp Salt
  • 1 tsp Smoked Paprika
  • 1 tsp Garlic powder
  • 1 tsp Onion powder

Method

Step 1

Heat a medium-sized skillet to medium-high heat or preheat your oven to 425 degrees F (options for frying or baking, your choice).

Step 2

In a food processor pulse oats & flax seeds (if whole, not ground) till slightly chunky powder. Set aside in a medium bowl.

Step 3

Drain your black beans and rinse till water runs clear, fill your can back up with water (with the beans still in the can) and pour it all into your food processor. Pulse till smooth.

Step 4

Combine your rolled oats (blended and regular), bean purée and seasonings till fully incorporated, let rest for 5 minutes to thicken.

Step 5

Portion out 1 in. scoop balls and roll in bread crumbs for an even coat. Fry about 2-3 minutes on each side, rotating/flipping every couple minutes till dark golden brown all over. Or bake for 6-8 minutes, flip and repeat.

Step 6

Serve with warm marinara and/or over veggie pasta, enjoy!

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Recipe Comments

  1. posted by Roxanne on October 19, 2013

    Hi! This looks amazing! But what do you do with the oat flour and flax seeds set aside?

      Reply
    • posted by Margaret Chapman on October 20, 2013

      Hi Roxanne, you let this mixture set aside, as a whole (when everything is combined) for a few minutes because the ground flax acts as an egg like binder and thickens/sticks together when you let it absorb. So it’s just a step to ensure everything holds up the best it can :) hopefully that makes more sense.

        Reply
      • posted by Roxanne on November 4, 2013

        Hi! I just tried the recipe and it was a failure :( It tastes nothing and the texture is as if the balls hadn’t baked properly in the oven (we respected the amount of time though). Is it really supposed to be 2 cups of oats flour (when you include rolled oats and oat flour) , it seems a lot to me… And I have to say we did pour a little less water with the beans in the food processor… maybe that was it… but still, big deception :(

          Reply
  2. posted by KristinaB on October 19, 2013

    These sound great. Do you know how well they would freeze? I was thinking about pre-cooking, then freezing some. I could then thaw and warm up in the oven before serving. Does that sound reasonable?

      Reply
    • posted by Margaret Chapman on October 20, 2013

      These hold up great in the freezer! I recommend not doing the breadcrumbs though because they might get a bit soggy in texture when reheating. You honestly don’t need to cook them, I like to just make a batch and portion it out but freeze that as is. Then cook it later on when needed. But both methods would work just fine.

        Reply
  3. posted by Christine on October 20, 2013

    I made these last night over rice with marinara sauce. I used oat bran instead of oat flour, I also added a little dried parsley! They were soooo gooood!!! Thank you for this recipe! So simple and easy and just wonderful!

      Reply
    • posted by Margaret Chapman on October 20, 2013

      Wonderful adjustments! That sounds so delicious :D So happy you enjoyed! <3

        Reply
  4. posted by Joan on October 20, 2013

    Just pulled these out of the oven. Easy to make, smelled good mixing it all up. Texture is great and they are really tasty!! I tried brown rice lentil meatballs before, these are MUCH MUCH better!!

      Reply
    • posted by Margaret Chapman on October 20, 2013

      So happy these were a hit! :D You can truly get so creative with these, I plan on using a taco seasoning blend next time! Thanks so much for your positive feedback<3

        Reply
  5. posted by Toni on October 21, 2013

    Hey Margaret,

    How much of the bread crumbs would you suggest? I’m thinking of having this for dinner.

      Reply
    • posted by Margaret Chapman on October 21, 2013

      Honestly, I’d say it really only takes about 1/2 cup. Depends on if you pack it on rolling them or just lightly coat them. I’d also recommend adding a little seasoning to your breadcrumbs too! For extra flavor :) hope you enjoy<3

        Reply
  6. posted by Jennifer on October 21, 2013

    OMG. This is so simple I love it! I must give it a try, thank you!

      Reply
  7. posted by Toni on October 21, 2013

    Holy crap, these are good. I baked them without bread crumbs and used fresh garlic instead of powdered (I didn’t have any). Thanks Margaret.

      Reply
    • posted by Margaret Chapman on October 22, 2013

      :D yay! So happy you like these girl! I tried them with some taco seasoning and they rocked dipped in salsa! Thanks for the positive feedback<3

        Reply
  8. posted by Hadas on October 27, 2013

    I’d love to try these but can you provide a conversion for beans and water if not using canned beans?

      Reply
    • posted by Margaret Chapman on October 27, 2013

      Of course :) I’d have to say about 14 oz. of black beans and 1/3 cup water, give or take. You could always add more or counter it by adding more oats to get a texture that sticks together adequately. Hope this helps!

        Reply
      • posted by Hadas on November 2, 2013

        Thanks! I only had 1 cup of black beans left by the time I got to making this and I used about 3 Tbsp of the bean cooking liquid. These were super tasty (and cheap!) but were a little dry, I’ll try more liquid next time.

          Reply
        • posted by Margaret Chapman on November 2, 2013

          Thanks for the update! Yeah mine came out pretty moist, but I used a bit more water. So that may be the issue for you. Glad you liked them though! :D

            Reply
  9. posted by Donna Smith on October 28, 2013

    I’, just researching veganisim, I want to be healthier and not kill aniamals thanks for this recipe it
    sounds good! can’t wait to try it

      Reply
  10. posted by Yodamom on November 2, 2013

    Really enjoyed these, we added fresh finely minced onions and used Panko bread crumbs

      Reply
    • posted by Margaret Chapman on November 2, 2013

      Awesome! :D That’s a great addition too! I love using the Japanese style Panko and the last batch I did I threw in some taco seasoning. You can really get creative with these, so happy you enjoyed :D

        Reply
  11. posted by Kelli on November 6, 2013

    LOVE LOVE LOVE these!! Just made them for the first time and they were fantastic!! I added fresh garlic, parsley and a tiny drop of liquid smoke. My daughter’s friend was over for dinner (who is not vegan at all) and she LOVED them as well. Thank you for this amazing website!!!

      Reply
    • posted by Margaret Chapman on November 9, 2013

      Yay, that’s so great to hear! They’re truly so versatile you can go crazy and do any flavor combo :) So happy you enjoyed these!

        Reply
  12. posted by saplingvegan on February 19, 2014

    Mine did NOT come out as pretty as yours. But they sure tasted good! My mom is all about them and is currently in the kitchen taking pictures of them haha!

      Reply
  13. posted by Allie May on March 22, 2014

    how many calories would you say these had?

      Reply
  14. posted by Louise on August 7, 2014

    These were great!! my 17 month old ate them plain with no marinara sauce! Ate them for dinner and leftovers the next day!! Thanks!

      Reply