Black Bean 'Meatballs'

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.


– 15 oz of Black Beans – 1 C of Oat Flour (oats ground up) – 1 C of Rolled Oats – Bread Crumbs (optional) – Oil (optional, if you fry them) – 1 1/2 Tbsp of Flax Seeds (ground) – 1 1/2 tsp of Salt – 1 tsp of Smoked Paprika – 1 tsp of Garlic powder – 1 tsp of Onion powder

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!