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.

Course Dinner, Lunch

Cuisine American, Italian

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings servings

Calories 419kcal

Author Margaret Chapman

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