As an Amazon Associate I earn from qualifying purchases.

These vegan black bean meatballs are a low-budget, fiber and protein-rich, nutrient-dense, pantry-friendly vegan meatball recipe to enjoy as an appetizer, with pasta and marinara, and more! Gluten-free, dairy-free, oil-free plus ready in under 30 minutes!

completed Easy Black Bean Meatballs spread out on plate or marinara against a white background
Want to save this recipe?
Enter your email & get this sent to your inbox! Plus you’ll get great new recipes from us every week!

Pantry-Friendly Black Bean Meatballs Loaded with Protein

Legumes and pulses are one of the most budget-friendly ways to sub protein in all your favorite meat-free meals. Along with batches of delicious lentil Bolognese and street tacos, meatless meatballs like our lentil meatballs and these black bean meatballs have become a mid-week family favorite.

These plant-based meatballs combine just 7 simple, inexpensive, wholesome, pantry-friendly ingredients packed with fiber, protein, and micronutrients. The result is hearty, wholesome vegan spaghetti and meatballs, subs, and other dishes. Best of all, you can prep them in practically minutes, adapt the recipe to different meals, pan-fry or bake them, and even freeze the leftovers for a later date.

Looking for more ways to enjoy black beans? Try our black bean tacos, Southwest bean burgers, or quinoa black bean casserole recipes.

The Ingredients

The base for these black bean meatballs relies on just 7 inexpensive pantry ingredients, particularly black beans and oats, which help to make the ‘meaty’ consistency and pack in plenty of nutrients, fiber, and protein.

ingredients for Easy Black Bean Meatballs measured out against a white surface
  • Black beans: All you need is one 15oz can of beans (reduced sodium if preferred).
  • Oats: Oats act as the binder and help provide a ‘meatier’ texture. Use certified gluten-free oats if needed. Breadcrumbs or almond flour should work as substitutes.
  • Flaxseed: Ground flaxseed combines with the liquid in the bean meatballs to act as a binder. Ground chia seeds will also work.
  • Seasonings: By relying wholly on dried seasonings, these meatballs are super pantry-friendly and simple to prepare.
    • Garlic powder
    • Onion powder
    • Smoked paprika
    • Sea salt

However, you could use fresh minced garlic and onion (sauté for extra flavor depth).

  • Water: To achieve the correct dough consistency. Use vegetable stock for more flavor.

How To Flavor Meatless Meatballs?

Depending on your budget, what you have in your pantry, and your desired flavor, there are several ways to adapt this meatless meatballs recipe.

  • Herbs: Use fresh (2-3 tbsp) or dry (1tbsp) herbs to ramp up the flavor, including basil, oregano, and/or parsley (combine the latter for vegan Italian meatballs) or Italian seasoning.
  • Spices: Choose the spices (and their amounts) based on your desired flavor. I.e., smoked paprika for smokiness, chili/cayenne pepper or red pepper flakes for heat, fennel seeds (works well with Italian herbs and black pepper), etc.
  • Nutritional yeast: To add a nutty, ‘cheesy’ flavor and extra umami, include a few tbsp.
  • Vegan cheese: Press small cubes of melty vegan cheese into the middle of the vegan meatballs when shaping them.
  • Liquid smoke: This can help provide the meatless meatballs with a ‘just off the grill’ smokiness. Just a splash will do, as it’s very strong.
  • Chopped nuts/seeds: A handful will add more protein and heart-healthy fats and make heartier vegan meatballs.
  • Umami: There are several ways you can increase the depth and umami, including a splash of vegan Worcestershire sauce or a tbsp of tomato paste.

How to Make Black Bean Meatballs?

  • 1) First, preheat the oven to 425F/220C (if baking them).
  • 2) Then, in a food processor, combine the oats and flax seeds and pulse into a powdery consistency and set aside.
  • 3) Next, drain and rinse the black beans, re-fill the can with fresh water (with the beans still in it), and pour the contents into the food processor. Pulse into a slightly chunky paste.

Note that the more you puree the beans, the denser the meatballs.

  • 4) Add the floury mixture and seasonings with the bean puree, leaving it for 5 minutes to thicken.
  • 5) Next, divide and shape the dough into meatballs (make them between 1 – 1 1/2 inches based on your size preference) by hand or using a scoop.

It can help to wet your hands when shaping them.

  • 6) Roll the meatballs into breadcrumbs (optional step!) and spread them onto a pan and fry for 2-3 minutes on each side. (Or add to a parchment-lined baking sheet for 6-8 minutes if baking.)
  • 7) Serve with warm marinara and/or over veggie pasta, and enjoy!
completed Easy Black Bean Meatballs spread out on plate or marinara against a white background

FAQs

Do I have to use a food processor?

You could probably get away with using a potato masher for the beans, but you’ll need to use prepared oat flour/ground flaxseed; otherwise, the texture will be off. If using fresh garlic/onion, make sure they’re finely minced.

Could I substitute other beans?

We haven’t tried it, but it should work with other beans like pinto beans, cannellini beans, or kidney beans.

Top Recipe Tips and Notes

  • To adjust the size: Make small, medium, or large meatballs or patties and adjust the cooking time. For example, large patties will need 20-24 minutes in the oven.
  • To avoid dense bean meatballs: It’s all about how much you process the beans. When slightly chunky, the air between the pieces makes for a lighter meatless meatball vs. using a dense paste. A semi-tacky, mealy consistency works best.
  • For crispier baked meatballs: Lightly spray with cooking spray or oil for more browning and crispiness. Baking them slightly longer can also help dry the outside more.
completed Easy Black Bean Meatballs spread out on plate or marinara against a white background

Alternative Cooking Methods

To Air Fry Vegan meatballs: Lightly spray with oil and place a single layer in the basket, with space between. Air fry at 380F/195C for about 12 minutes, shaking/flipping hallway.

What to Serve with Black Bean Meatballs?

Our favorite way to enjoy these meatless meatballs is with marinara sauce and spaghetti. However, you can also enjoy them with rice, zoodles, quinoa, or polenta. Alternatively:

Storage Instructions

Once cooked, you can store the leftover black bean meatballs in an airtight container in the refrigerator for 5 days. Alternatively, they can be frozen for up to 2 months – flash freeze them on a tray until solid, then transfer to a freezer-safe bag/container.  

Allow them to thaw in the refrigerator before reheating. Or reheat from frozen in the oven (at 350F until warm) or in simmering sauce (for about 20 minutes).

More Vegan Black Bean Recipes

Photos by Alfonso Revilla

Easy Black Bean Meatballs

4.91 from 102 votes
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 3 servings
These vegan black bean meatballs are a low-budget, fiber and protein-rich, nutrient-dense, pantry-friendly vegan meatball recipe to enjoy as an appetizer, with pasta and marinara, and more! Gluten-free, dairy-free, oil-free plus ready in under 30 minutes!

Ingredients 

  • 1 cup of oat flour (oats ground up)
  • 1 ½ tablespoons of flax seeds (ground)
  • 1 (15-ounce) can of black beans
  • 1 cup of rolled oats
  • 1 ½ teaspoons of salt
  • 1 teaspoon of smoked paprika
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • Bread Crumbs (optional)
  • Oil (optional, if you fry them)

Instructions 

  • Heat a medium-sized skillet to medium-high heat or preheat your oven to 425 degrees F (options for frying or baking, your choice)
  • In a food processor pulse oats & flax seeds (if whole, not ground) until slightly chunky powder. Set aside in a medium bowl.
  • Drain your black beans and rinse till the 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.
  • Combine your rolled oats (blended and regular), bean purée, and seasonings till fully incorporated, and let rest for 5 minutes to thicken.
  • Portion out 1 in. scoop balls and roll in bread crumbs for an even coat. Fry for 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.
  • Serve with warm marinara and/or over veggie pasta, enjoy!

Video

Notes

  • To adjust the size: Make small, medium, or large meatballs or patties and adjust the cooking time. For example, large patties will need 20-24 minutes in the oven.
  • To avoid dense bean meatballs: It’s all about how much you process the beans. When slightly chunky, the air between the pieces makes for a lighter meatless meatball vs. using a dense paste. A semi-tacky, mealy consistency works best.
  • For crispier baked meatballs: Lightly spray with cooking spray or oil for more browning and crispiness. Baking them slightly longer can also help dry the outside more.

Nutrition

Calories: 427kcalCarbohydrates: 71gProtein: 19gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gSodium: 1719mgPotassium: 757mgFiber: 17gSugar: 1gVitamin A: 334IUVitamin C: 4mgCalcium: 104mgIron: 6mg

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Author: Margaret Chapman
Course: Dinner, Lunch
Cuisine: American, Italian
Method: Stovetop
Diet: Vegan
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Gave it a try and enjoyed the outcome! The meatballs did come out a little Dense but that satisfied the hunger! Thanks

  2. 5 stars
    I make black bean burgers with a lot of these ingredients, but never thought to make “meatballs” to serve with pasta. I am definitely making these tonight! They sound so good.

  3. 5 stars
    Could I use lentils for these meatballs? This recipie is easier than your lentil meatballs recipie but I want to find a tasty way to start eating more lentils.

  4. 5 stars
    these turned out great! it was my first time making vegan “meat”balls and was amazed how easy it was. recipe was perfect, and used normal things in pantry. turned out best in skillet, the oven baked had less flavor. served with marinara and vegan alfredo. the kids ate them like nuggets dipped in ketchup.

  5. is the listed nutrition information for 3 servings? And how many meatballs does 3 servings approximately yield?

  6. 5 stars
    mmmmmm! I made these black bean meatballs and they were amazing with spaghetti and marinara sauce … thanks for this great recipe!

  7. Looks good, but far too much salt. They recommend 1200 mg per day max and this is enough for a day and a half with no other dietary salt.
    Thanks for this great site! I am a Type 1 diabetic and mostly vegetarian and often vegan. Now if everyone ate this way, imagine how health costs would fall!

  8. Not too bad. Biggest issue was that the family thought I was making cookies of some type. LOL. I did make a few mods. I added 1 tsp of cumin which might have been a bit much and gave the plain meatball a taco meat flavor. I’ll cut it back to .5 tsp next time. In addition, I’ll use two cups of oatmeal flour instead of one cup of flour and one cup of rolled oats. Just a personal preference of not seeing the oats in the finished product. Thanks for the recipe! Will be using it regularly.