Easy Black Bean Meatballs
User Reviews
4.9
Easy Black Bean Meatballs
Description
The Easy Black Bean Meatballs recipe blends oat flour, ground flax seeds, rolled oats, and well-puréed black beans with smoked paprika, garlic, onion powders, and salt. This combination creates a thick, meaty base. The bean mixture is portioned into balls and rolled in breadcrumbs before cooking, which adds a crisp outer coating if fried or baked. The meatballs develop a dark golden crust from frying or baking, providing texture contrast to the moist inside. The smoked paprika gives a subtle smoky note that complements the earthiness of the beans.
These meatballs are best served warm alongside a fresh marinara sauce or paired with veggie pasta for a complete meal. Adjust the size of the meatballs or patties to fit your serving preference, and the cooking time accordingly. The recipe advises pulsing beans to a slightly chunky consistency to avoid dense results, which helps create a lighter texture. For a crisper baked option, apply a light spray of oil and extend baking time slightly to enhance browning.
Ingredients
- 1 cup oat flour oats ground up
- 1 ½ tablespoons flax seeds ground
- 1 black beans
- 1 cup rolled oats of
- 1 ½ teaspoons salt
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- bread crumbs (optional)
- neutral cooking oil optional, if you fry them, generic cooking oil
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) 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!
Notes
- Make meatballs or patties in different sizes and adjust cooking times accordingly; larger patties need longer baking time.
- Pulse beans to a semi-chunky, mealy consistency rather than a smooth paste for lighter texture.
- For crispier baked meatballs, spray lightly with oil and consider baking a bit longer to dry the exterior.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 427 kcal
% Daily Value*
| Calories | 427kcal | 21% |
| Carbohydrates | 71g | 24% |
| Protein | 19g | 38% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 1719mg | 72% |
| Potassium | 757mg | 16% |
| Fiber | 17g | 68% |
| Sugar | 1g | 2% |
| Vitamin A | 334IU | 7% |
| Vitamin C | 4mg | 4% |
| Calcium | 104mg | 10% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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