Black Bean "Meatballs"
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!
Equipment recommendations:
Black Bean 'Meatballs'
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 ½ Tablespoons of Flax Seeds (ground)
- 1 ½ 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
Nutrition
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About Toni
Welcome to Plant-Based on a Budget! Here you’ll find affordable and easy-to-make recipes, and an inclusive, supportive approach to plant-based eating.
Thomas Mitchell says
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.
Andrea White says
Thanks for your input! So glad you're enjoying the recipe 🙂