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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!

Black bean meatballs on a bed of zoodles.

Equipment recommendations:

Black Bean 'Meatballs'

4.63 from 24 votes
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 3 servings
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. 

Ingredients 

  • 15 ounces of Black Beans
  • 1 cup of Oat Flour (oats ground up)
  • 1 cup of Rolled Oats
  • Bread Crumbs (optional)
  • Oil (optional, if you fry them)
  • 1 1/2 Tablespoons of Flax Seeds (ground)
  • 1 1/2 teaspoons of Salt
  • 1 teaspoon of Smoked Paprika
  • 1 teaspoon of Garlic powder
  • 1 teaspoon of Onion powder

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) till slightly chunky powder. Set aside in a medium bowl.
  • 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.
  • Combine your rolled oats (blended and regular), bean purée and seasonings till fully incorporated, let rest for 5 minutes to thicken.
  • 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.
  • Serve with warm marinara and/or over veggie pasta, enjoy!

Notes

You can even make these in bulk, omit the breadcrumbs and freeze a batch for future meals!

Nutrition

Calories: 419kcalCarbohydrates: 71gProtein: 19gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 1719mgPotassium: 745mgFiber: 16gSugar: 1gVitamin A: 334IUVitamin C: 4mgCalcium: 100mgIron: 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
Keywords: black bean meatballs, budget, cheap, Clean, easy, healthy, inexpensive, plant-based, quick, simple, vegan, vegan meatballs
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Comments

  1. 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!

  2. 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.