Black Bean Meatballs
These fiber and protein-rich black bean meatballs are a budget-friendly, pantry-staple recipe perfect as an appetizer or served with pasta and marinara. This gluten-free, dairy-free, and oil-free dish is ready in under 30 minutes.
Instructions
- 1
Heat a medium skillet to medium-high or preheat oven to 425 degrees F (218 degrees C).
- 2
In a food processor, pulse oat flour (1 cup) (if whole oats) and flax seeds (1.5 tbsp) until a chunky powder forms. Transfer to a medium bowl.
- 3
Drain and rinse black beans (1 can). Add them to the food processor with water (0.5 cup). Pulse until smooth.
- 4
Combine the oat-flax mixture, rolled oats (1 cup), black bean puree, salt (1.5 tsp), smoked paprika (1 tsp), garlic powder (1 tsp), and onion powder (1 tsp) in the bowl. Let rest for 5 minutes to thicken.
- 5
Form 1-inch balls. Optionally, roll them in [breadcrumbs] for an even coat. Fry in [oil] for 2-3 minutes per side until golden brown, or bake at 425 degrees F (218 degrees C) for 6-8 minutes, flip, and repeat.
- 6
Serve with warm marinara and/or over veggie pasta.
Nutrition Facts
Per portion