Italian Style Black Bean Meatballs are super easy, require just a handful of ingredients, and are done in less time than many traditional meatballs. They stand up to your sauce, and (most importantly) are incredibly delicious!
1can(1 ½ cups) No Added Salt Black Beans,drained and rinsed
2tablespoonNo Added Salt Tomato Paste
2tablespoonNutritional Yeast(optional)
1tablespoonMinced Fresh Parsley
1tablespoonWorcestershire Sauce (vegan if needed) or Soy Sauce
1teaspoonGarlic Powder
1teaspoonOnion Powder
1teaspoonItalian Seasoning
½ - 1teaspoonCrushed Red Pepper(optional)
¼cupVital Wheat Gluten
2tablespoonOil for cooking
Instructions
Preheat oven to 400° F.
Add all ingredients except wheat gluten and oil to food processor.
Pulse until well mixed and mostly smooth. You want a little texture, but no large chunks. Scrape the sides of the food processor down a few times.
Scoop the bean mixture into a large bowl, and add the vital wheat gluten. Mix well, using your hands to “knead” the mixture if needed. It will form a ball.
Use a tablespoon to scoop spoonfuls of the mixture, and roll into balls. You will get about 16-18 meatballs.
Heat the oil in a large, ovenproof skillet over medium heat.
Add the meatballs, and pan fry, a few minutes before rolling to another side.
Continue until the meatballs are crispy all the way around.
Move the skillet to the oven, and bake for 25 minutes.