veggie meatballs

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!

Easy Black Bean Meatballs

flour

flax seeds ((ground))

black beans

rolled oats

salt

smoked paprika

garlic powder

onion powder

Bread Crumbs ((optional))

Oil ((optional, if you fry them))

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 &amp; 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!

I like the texture of these but they taste like oats. Next time I will try less oats and cut the water some to compensate. Perhaps adding some fennel and red pepper flakes as well. Good base to work from thanks

Made mini meatballs from these and they tasted amazing! I added oregano and basil to give it more of an Italian taste. They freeze well and can reheat in microwave or while warming up sauce.

I make black bean burgers with a lot of these ingredients, but never thought to make "meatballs" to serve with pasta. I am definitely making these tonight! They sound so good.

Tried these today and really enjoyed them! Thanks so much for a easy recipe that was really good!

I will definitely try this out looks so good!

Could I use lentils for these meatballs? This recipie is easier than your lentil meatballs recipie but I want to find a tasty way to start eating more lentils.

these turned out great! it was my first time making vegan "meat"balls and was amazed how easy it was. recipe was perfect, and used normal things in pantry. turned out best in skillet, the oven baked had less flavor. served with marinara and vegan alfredo. the kids ate them like nuggets dipped in ketchup.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1696253168/ob7xowpeec4p1ompxopm.mp4

A delicious plant-based version of traditional Swedish meatballs featuring lentils, mushrooms, and just the right spices.

Really Good Vegetarian Swedish Meatballs

lentils

water

bay leaf

cremini or white button mushrooms (cleaned and quartered)

oats

parsley

brown sugar

nutmeg

allspice

⅛ teaspoon ground pepper

canola oil

onion (chopped fine)

dry white wine

eggs (lightly beaten)

soy sauce

unsalted butter

½ cups low-sodium vegetable broth

heavy whipping cream

nutmeg (more to taste)

Salt and pepper

Homemade Lingonberry Sauce or store bought lingonberry preserves

Quick Swedish Pickled Cucumbers

Make the Meatballs:  Preheat the oven to 400 degrees.  Place the lentils, bay leaf and water in a saucepan.  Bring to a boil over medium-high heat.  Reduce to a simmer and cover.  Cook until lentils are starting to become tender, about 10 minutes.  Drain the lentils, remove the bay leaf and set aside.

Transfer mushrooms to the work bowl of a food processor and pulse until coarsely chopped.  Add lentils, oats, parsley, salt, brown sugar, nutmeg, allspice and pepper.  Process until mixture is very finely chopped, about 7 or 8 pulses.

Heat oil in a large skillet over medium heat.  Add onion and saute until soft and translucent, about 3 minutes.  Add lentil and mushroom mixture and cook, stirring frequently, until it starts to dry out and is begins to brown, about 5 minutes.  Add white wine and soy sauce and cook until the liquid is nearly evaporated, about 1 minute more.  Remove from the heat and transfer the mixture to a large bowl. Set aside until it is just warm to the touch. 

Add eggs.  Mix until fully combined.  

Line 2 rimmed baking sheets with parchment paper.  Using a tablespoon measure, transfer spoonfuls of the mixture to the prepared sheet pans.  Roll each spoonful into a smooth ball, dampening your hands if necessary to prevent sticking.

Transfer the sheet pans to the oven and bake until the meatballs are browned and firm to the touch, about 25 minutes, switching and rotating the pans halfway through.  Set meatballs aside.

Make the Gravy:  Melt butter in a 12 inch nonstick skillet over medium heat.  Whisk in flour and cook for one minute.  Add broth and soy sauce, whisking constantly.  Simmer until reduced slightly.  Add cream and nutmeg and return to a simmer.  Season to taste with salt and pepper.  

Add meatballs to gravy and simmer briefly to reheat.  Garnish with chopped parsley or chives if desired.  Serve with Lingonberry Sauce or store-bought lingonberry jam and Quick Swedish Pickled Cucumbers.

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Easy Black Bean Meatballs

Really Good Vegetarian Swedish Meat...

Top 2 veggie meatballs recipes from across the web

The most viewed veggie meatballs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Black Bean Meatballs

Really Good Vegetarian Swedish Meat...

The most viewed veggie meatballs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine