If you grew up in an Italian household, chances are that meatballs were a staple food. Although they might be delicious to some people, others want a more fiber-filled and plant-based option. I tried to make these black bean & quinoa meatballs and found that they were a great alternative to traditional meatball recipes!
The black beans in this recipe act as a binder for the meatballs while the quinoa adds a unique crunch. And for our gluten-free folks, these meatballs are safe to eat!
I served these meatballs to my parents with pasta and grilled asparagus. Although the red sauce didn't entirely match the flavor profile of the meatballs (I would recommend a cream sauce instead), it provided a hearty option for our plates.
Vegan Black Bean & Quinoa Meatballs
- Prep Time:20 mins
- Cook Time:1 hr
- Total Time:1 hr 20 mins
- Servings:3
- Medium
- 1 can black beans drained and rinsed
- 1 shallot
- 1 cup cooked quinoa made according to package directions
- 2 tsp. fennel seeds
- 1 tsp. red pepper flakes
- 1/3 cup nutritional yeast
- 2 tbsp. tomato paste
- 1 tsp. salt
- 1 tsp. pepper
- 1 tsp. liquid aminos
- 2 tsp. dried oregano
- Olive oil for sautéing
Ingredients
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Step 1
Heat oven to 350° F. Place rinsed black beans on parchment-paper lined baking sheet. Bake for 10-15 minutes or until beans appear dry.
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Step 2
In food processor, combine shallot, fennel seeds, red pepper flakes, tomato paste, salt, pepper, oregano, and liquid aminos. Add black beans and pulse until mealy textured.
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Step 3
Add cooked quinoa and continue to pulse.
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Step 4
Once mixture is sticky, shape into golf-ball sized balls. Chill for 10 minutes. Heat oven to 375° F.
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Step 5
Heat oven-safe skillet on medium-high heat with enough oil to coat the bottom of the pan. Once heated, add the meatballs, searing the sides and rotating often. Cook until all sides are seared.
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Step 6
Remove from heat and place into oven. Bake for 20-25 minutes or until browned.
Sara Klimek