Easy Black Bean Meatballs – Plant-Based on a Budget

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!

Pantry-Friendly Black Bean Meatballs Loaded with Protein

Legumes and pulses are one of the most budget-friendly ways to sub protein in all your favorite meat-free meals. Along with batches of delicious lentil Bolognese and street tacos, meatless meatballs like our lentil meatballs and these black bean meatballs have become a mid-week family favorite.

These plant-based meatballs combine just 7 simple, inexpensive, wholesome, pantry-friendly ingredients packed with fiber, protein, and micronutrients. The result is hearty, wholesome vegan spaghetti and meatballs, subs, and other dishes. Best of all, you can prep them in practically minutes, adapt the recipe to different meals, pan-fry or bake them, and even freeze the leftovers for a later date.

Looking for more ways to enjoy black beans? Try our black bean tacos, Southwest bean burgers, or quinoa black bean casserole recipes.

The Ingredients

The base for these black bean meatballs relies on just 7 inexpensive pantry ingredients, particularly black beans and oats, which help to make the ‘meaty’ consistency and pack in plenty of nutrients, fiber, and protein.

• Black beans: All you need is one 15oz can of beans (reduced sodium if preferred).
• Oats: Oats act as the binder and help provide a ‘meatier’ texture. Use certified gluten-free oats if needed. Breadcrumbs or almond flour should work as substitutes.
• Flaxseed: Ground flaxseed combines with the liquid in the bean meatballs to act as a binder. Ground chia seeds will also work.
• Seasonings: By relying wholly on dried seasonings, these meatballs are super pantry-friendly and simple to prepare.

However, you could use fresh minced garlic and onion (sauté for extra flavor depth).

• Water: To achieve the correct dough consistency. Use vegetable stock for more flavor.

How To Flavor Meatless Meatballs?

Depending on your budget, what you have in your pantry, and your desired flavor, there are several ways to adapt this meatless meatballs recipe.

• Herbs: Use fresh (2-3 tbsp) or dry (1tbsp) herbs to ramp up the flavor, including basil, oregano, and/or parsley (combine the latter for vegan Italian meatballs) or Italian seasoning.
• Spices: Choose the spices (and their amounts) based on your desired flavor. I.e., smoked paprika for smokiness, chili/cayenne pepper or red pepper flakes for heat, fennel seeds (works well with Italian herbs and black pepper), etc.
• Nutritional yeast: To add a nutty, ‘cheesy’ flavor and extra umami, include a few tbsp.
• Vegan cheese: Press small cubes of melty vegan cheese into the middle of the vegan meatballs when shaping them.
• Liquid smoke: This can help provide the meatless meatballs with a ‘just off the grill’ smokiness. Just a splash will do, as it’s very strong.
• Chopped nuts/seeds: A handful will add more protein and heart-healthy fats and make heartier vegan meatballs.
• Umami: There are several ways you can increase the depth and umami, including a splash of vegan Worcestershire sauce or a tbsp of tomato paste.

How to Make Black Bean Meatballs?

• 1) First, preheat the oven to 425F/220C (if baking them).
• 2) Then, in a food processor, combine the oats and flax seeds and pulse into a powdery consistency and set aside.
• 3) Next, drain and rinse the black beans, re-fill the can with fresh water (with the beans still in it), and pour the contents into the food processor. Pulse into a slightly chunky paste.

Note that the more you puree the beans, the denser the meatballs.

• 4) Add the floury mixture and seasonings with the bean puree, leaving it for 5 minutes to thicken.

• 5) Next, divide and shape the dough into meatballs (make them between 1 – 1 1/2 inches based on your size preference) by hand or using a scoop.

It can help to wet your hands when shaping them.

• 6) Roll the meatballs into breadcrumbs (optional step!) and spread them onto a pan and fry for 2-3 minutes on each side. (Or add to a parchment-lined baking sheet for 6-8 minutes if baking.)

• 7) Serve with warm marinara and/or over veggie pasta, and enjoy!

FAQs

Top Recipe Tips and Notes

• To adjust the size: Make small, medium, or large meatballs or patties and adjust the cooking time. For example, large patties will need 20-24 minutes in the oven.
• To avoid dense bean meatballs: It’s all about how much you process the beans. When slightly chunky, the air between the pieces makes for a lighter meatless meatball vs. using a dense paste. A semi-tacky, mealy consistency works best.
• For crispier baked meatballs: Lightly spray with cooking spray or oil for more browning and crispiness. Baking them slightly longer can also help dry the outside more.

Alternative Cooking Methods

To Air Fry Vegan meatballs: Lightly spray with oil and place a single layer in the basket, with space between. Air fry at 380F/195C for about 12 minutes, shaking/flipping hallway.

What to Serve with Black Bean Meatballs?

Our favorite way to enjoy these meatless meatballs is with marinara sauce and spaghetti. However, you can also enjoy them with rice, zoodles, quinoa, or polenta. Alternatively:

Storage Instructions

Once cooked, you can store the leftover black bean meatballs in an airtight container in the refrigerator for 5 days. Alternatively, they can be frozen for up to 2 months – flash freeze them on a tray until solid, then transfer to a freezer-safe bag/container.  

Allow them to thaw in the refrigerator before reheating. Or reheat from frozen in the oven (at 350F until warm) or in simmering sauce (for about 20 minutes).

More Vegan Black Bean Recipes

Photos by Alfonso Revilla