Black Bean "Meatballs"

BY : PUBLISHED : October 19th, 2013 UPDATED: January 30th, 2022

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 on a bed of zoodles.

Black Bean 'Meatballs'

Margaret Chapman
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. 
4.5 from 18 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Dinner, Lunch
Cuisine American, Italian
Servings 3 servings
Calories 419 kcal
METHOD Stovetop
DIET Vegan

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

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
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

About Margaret Chapman

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