4.9 from 318 votes
Easy Black Bean Meatballs
These meatless black bean meatballs combine ground oats and flax seeds with mashed black beans, seasoned with smoked paprika, garlic, and onion powders. The mixture is shaped into small balls, optionally coated with breadcrumbs, and then fried or baked until golden brown. The result is a firm yet tender texture with a smoky, savory flavor. They make an excellent protein option served with marinara sauce or over vegetable pasta, offering an approachable way to enjoy plant-based meatballs.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
3
servings
Calories:
427 kcal
Course:
Lunch, Dinner
Cuisine:
Italian, American
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 3 servings
Amount Per Serving
Calories 427
% 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.