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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!
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 vegan lentil Bolognese and street tacos with lentils, meatless meatballs like our vegan 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 vegan black bean tacos, Southwest black 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.
You could use fresh minced garlic and onion (sauté for extra flavor depth).
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 (1 tbsp) herbs to ramp up the flavor, including basil, oregano, and/or parsley (combine the latter for vegan Italian meatballs) or Italian seasoning. Check out this guide to properly store fresh herbs.
- 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. Check out this guide to nutritional yeast.
- 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?
Step 1: Preheat the oven to 425F/220C (if baking them). 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.
Step 2: Then, in a food processor, combine the oats and flax seeds and pulse into a powdery consistency and set aside.
Note that the more you puree the beans, the denser the meatballs.
Step 3: Add the floury mixture and seasonings with the bean puree, leaving it for 5 minutes to thicken.
Step 4: Next, divide and shape the dough into meatballs (make them between 1 – 1 ½ inches based on your size preference) by hand or using a scoop.
It can help to wet your hands when shaping them.
Step 5: 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.)
Step 6: Serve with warm marinara and/or over veggie pasta, and enjoy!
FAQs
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.
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.
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 (learn how to cook brown rice), zoodles, quinoa (check out thisguide to quinoa), or polenta. Alternatively:
- As an appetizer with a dipping sauce (marinara or BBQ sauce)
- Over vegan mashed potato or vegan cauliflower mash with plant-based mushroom gravy/ brown gravy
- Make a vegan meatball sub
- Make into patties for mini vegan sliders
- Crumble/cut to use as a pizza topping (like in this vegan tortilla pizza) or vegan calzone filling
- Crumble into these crunchy taco cups and these sweet potato burritos
- In salads and salad/grain bowls, like a Southwestern quinoa salad
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).
Easy Black Bean Meatballs
Video
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!
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.
I don’t buy canned beans, but cook all beans from dry. What should the bean/water ratio be in this recipe?
Hi! We on the PBOAB team haven’t tried out using dry beans into this recipe so can’t guarantee the results. I’d suggest making beans black beans as you usually do, then measure out 15 ounces and continue the recipe from there using your homemade beans 🙂 Then in step 3, add in as much water as needed to achieve a smooth texture. Please let us know how it turns out if you give it a go 🙂
I’m going to change my way of eating sinds 3 years now and love different foods and how to make them and learn from other else where in the world
That’s amazing! I hope you enjoy all the recipes you try out 🙂