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Vegan Black Bean Meatballs

Savory Vegan Black Bean Meatballs That Wow Every Bite

Savory Vegan Black Bean Meatballs are a delicious plant-based alternative packed with flavor.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 4 meatballs
Course: Appetizers
Cuisine: Vegan
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatball Mixture
  • 1 tablespoon flaxseed meal mixed with 2.5 tablespoons water to make flax egg
  • 1 can black beans drained and rinsed
  • 1 cup panko or whole wheat bread crumbs gluten-free breadcrumbs can be a substitute
  • 1/4 cup vegan Parmesan or nutritional yeast optional
  • 1 tablespoon Italian seasoning or individual herbs like oregano and basil
  • 1 tablespoon minced onion (dried) adjust moisture if using fresh onion
  • 1 teaspoon garlic powder or fresh minced garlic
  • 2 tablespoons ketchup or tomato paste choose no-sugar-added varieties for healthier option
  • 1 tablespoon vegetarian Worcestershire sauce soy sauce can be used as an alternative
  • to taste salt adjust based on the saltiness of your other ingredients
Optional Sauce Glaze
  • 1 cup marinara sauce for tossing after baking

Equipment

  • Oven
  • Mixing Bowls
  • baking sheet
  • Parchment Paper
  • Microwave

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Prepare the flax egg by mixing 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit for about 5 minutes.
  2. Drain and rinse the black beans, then microwave them for about 1 minute to soften. Mash the beans in a bowl until mostly smooth but still chunky.
  3. In a large mixing bowl, combine the mashed black beans with the flax egg, breadcrumbs, vegan Parmesan, Italian seasoning, minced onion, garlic powder, ketchup, Worcestershire sauce, and salt. Stir until a firm mixture forms.
  4. Scoop portions of the mixture using a tablespoon and roll them into balls about 1 to 1.5 inches in diameter, placing them on the baking sheet with space between each.
  5. Bake the meatballs in the preheated oven for 20-25 minutes, checking for a firm exterior that is slightly crisp and golden.
  6. Allow the meatballs to cool for a few minutes on the baking sheet before serving. They can be tossed in marinara sauce for added flavor.

Nutrition

Serving: 1meatballCalories: 120kcalCarbohydrates: 15gProtein: 6gFat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 150mgPotassium: 300mgFiber: 4gSugar: 2gVitamin C: 6mgCalcium: 2mgIron: 10mg

Notes

Store leftovers in an airtight container for up to 7 days or freeze for up to 1 month. Reheat at 375°F (190°C) for 15-20 minutes.

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