I recently whipped up a batch of these easy vegan black bean meatballs using low-sodium black beans, rolled oats, tomato paste, and a hint of garlic and red onion. Perfect for Tasty Vegetarian Recipes, I love how a mix of cumin, smoked paprika, and oregano brings an irresistible depth of flavor.

Jump to Recipe

I recently discovered this Easy Vegan Black Bean Meatballs recipe and it quickly became one of my favorites. I love making recipes that incorporate plant based whole foods and fresh flavors.

In this dish, I use 1 can of low sodium black beans, half a cup of rolled oats and a quarter cup of tomato paste to create a hearty base. I also toss in a small red onion finely chopped and 2 cloves minced garlic for an extra kick.

A blend of spices like a teaspoon of ground cumin, half teaspoon smoked paprika and half teaspoon dried oregano really brings out its unique flavor. I mix in a tablespoon of ground flaxseed with 3 tablespoons water which helps bind everything together.

This recipe is perfect for a vegan dinner or a tasty vegetarian sub. It’s a simple yet filling option if you love healthy plant based recipes that are low-fat and full of flavor.

Enjoy giving it a try!

Why I Like this Recipe

I really love this recipe because it packs a lot of flavor from the spices even though its pretty simple. I also like that its healthy, using low sodium black beans and oats that make me feel good about what im eating. Plus, its super versatile – i can enjoy these meatballs over pasta, as a party snack, or even in a vegan meatball sub. And lastly, i appreciate that its low-fat and oil free, so its a guilt-free way to treat myself.

These vegan black bean meatballs are an awesome twist on regular meatballs. They come out hearty and savior with a smokey, earthy kick from the cumin and smoked paprika. I love how the recipe only uses stuff i already have in my pantry like canned black beans, rolled oats, and simple spices. Even though the steps might look a little complicated, its really easy to make and the results are always worth it. Theyre perfect for a quick dinner or a fun party appetizer, and i like that i can mix them up however i want. Overall, its a no-fuss, tasty meal option thats become one of my favs.

Ingredients

Print Recipe (No Advertisments)

Black beans: they give good amount of protein and fiber, making the meatballs hearty and healthy.
Rolled oats: provide carbs and fiber, add a slight texture while keeping it filling and nutritious.
Tomato paste: imparts a tangy and slightly sweet flavor burst and gives vibrant color.
Red onion: adds a crisp bite with natural sweetness that balances the savory spices in the mix.
Garlic: offers robust flavor that deepens the taste of every bite with its aromatic punch.
Ground flaxseed: a natural binder rich in omega-3 which helps hold the mix perfectly.
Fresh parsley: adds a vibrant fresh, herbal note while brightening overall dish with a crisp flavor and appealing color for extra zest.

Ingredient Quantities

1 can (15 ounces) low sodium black beans, drained and rinsed

1/2 cup rolled oats (old fashioned works fine)

1/4 cup tomato paste

1 small red onion, finely chopped

2 cloves garlic, minced

1 tablespoon ground flaxseed mixed with 3 tablespoons water (this helps bind the mix)

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/2 teaspoon dried oregano

Salt and freshly ground black pepper, to taste

Optional: 2 tablespoons chopped fresh parsley

How to Make this

Print Recipe (No Advertisments)

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.

2. In a small bowl, whisk together 1 tablespoon of ground flaxseed and 3 tablespoons of water and let it sit for a few minutes.

3. In a large bowl, mash the drained and rinsed black beans with a fork until they’re mostly broken up but still a bit chunky.

4. Stir in the tomato paste, 1/2 cup rolled oats, finely chopped red onion, and minced garlic.

5. Next, add the flaxseed mixture along with 1 teaspoon cumin, 1/2 teaspoon smoked paprika, and 1/2 teaspoon dried oregano.

6. Mix well and season with salt and freshly ground black pepper to taste then fold in the optional 2 tablespoons chopped fresh parsley if using.

7. Scoop out the mixture and roll it into 1-inch balls, placing each one lightly on the prepared baking sheet.

8. Bake the meatballs in the preheated oven for about 20-25 minutes, flipping them halfway through so they brown evenly.

9. Once they’re firm and lightly browned on the outside, take them out of the oven.

10. Serve the meatballs over pasta with marinara sauce, as a party appetizer, or in a delicious vegan meatball sub and enjoy!

Equipment Needed

1. Oven
2. Baking sheet and parchment paper
3. Small bowl
4. Fork
5. Large bowl
6. Whisk
7. Measuring spoons and cups
8. Knife and cutting board
9. Spatula
10. Oven mitts

FAQ

Is this recipe freezer friendly?

Yes, you can put these in an airtight container and freeze them for up to 3 months. Just defrost them before reheating.

Can I bake or fry these black bean meatballs?

Yep, you can do either. Baking at 400°F in a preheated oven works great, but a quick fry in a little oil gives a nice crispy outside too.

Can I use gluten free oats instead of rolled oats?

Sure can! Gluten free oats work just as good so feel free to substitute if you need to.

How do I know when the meatballs are done?

They should look firm and have a light brown outside. Usually about 20-25 minutes in the oven is enough.

What's the best way to reheat leftovers?

You can reheat them in the microwave or back in the oven if you want them to stay crispy. Both ways work fine.

Easy Vegan Black Bean Meatballs Recipe Substitutions and Variations

If you cant find low sodium black beans, you can use regular beans, but rinse them well and adjust the salt accordingly.
No rolled oats? Try using quick oats or even a gluten free oat variety, just crush them a bit if needed to get a similar texture.
If you dont have tomato paste, you can thicken up some tomato sauce on the stove by reducing it a bit until it’s more concentrated.
For the ground flaxseed and water mix, you can mix similar amount of chia seeds with water to bring it together if thats what you have.

Pro Tips

1. When you mash the black beans, leave a few big chunks instead of making them all smooth. It gives more texture to the meatballs and helps them not turn into a mushy mess.
2. Make sure you let the flaxseed and water mix sit long enough before adding it to the beans. This step really helps bind everything together and can make or break the final texture.
3. Try lightly toasting your oats in a dry pan for a minute or two before mixing. It brings out a nuttier flavor and adds an extra layer of taste.
4. If your mixture feels too sticky or loose, chill it in the fridge for about 10 minutes before rolling it into balls. This little trick makes it way easier to shape them evenly.