Vegan Black Bean Meatballs

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Vegan Black Bean Meatballs are slightly crispy on the outside and filled with loads of flavor on the inside. The combination of spices make these the best Vegan Black Bean Meatballs.

Prep Time20

Cook Time10

Total Time30

Servings:

Calories: 176kcal

Ingredients

2 tablespoons ground flax seed
6 tablespoons water
2 cans (540ml each) black beans rinsed and drained
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon ground black pepper
½ teaspoon salt
¼ cup BBQ sauce
¼ cup bread crumbs
2 teaspoons olive oil extra virgin

Instructions

Preheat oven to 350F. Line two baking sheets with parchment paper.
Add ground flax seeds and water to a small bowl. Whisk to combine. Place in fridge.
Spread drained and rinsed black beans onto the baking sheets. Bake at 350F for 10 minutes.
Remove beans from oven and let cool for 10 minutes.
Transfer black beans to a large bowl. Use a potato masher to mash beans. Continue until most of the beans have been mashed.
Add olive oil to a medium sized frypan. Preheat frypan to medium high heat.
Add flax eggs, spices, BBQ sauce and bread crumbs to the bean mixture. Use your hands to combine the ingredients. Form mixture into 1 inch balls.
Once the pan has heated, add Vegan Black Bean Meatballs. Cook for 3 minutes per side or until they start to brown. Rotate to brown all sides.
Continue with remaining Vegan Black Bean Meatballs. Makes 24 meatballs. Serve immediately.

Notes

Do not overcook the black beans when precooking them. If the beans start to split open, remove them from the oven immediately. Vegan Black Bean Meatballs will be dry if the beans have been overcooked.

Vegan Black Bean Meatballs are best served immediately. They tend to lose some of their crispiness if they sit too long.

Vegan Black Bean Meatballs can be stored in the fridge for up to three days. Reheat in a pan with a little bit of olive oil. They can also be reheated in the microwave.

Vegan Black Bean Meatballs freeze well. Place in a freezer safe container or bag and freeze up to three months. Thaw in the fridge or at room temperature. Reheat on the stovetop or in the microwave.

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