Italian Style Black Bean Meatballs

meatballs made of black beans in a large cast iron skillet with marinara sauce.

Italian Style Black Bean Meatballs

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!

Course Appetizer, Main Course

Cuisine American, Italian

Diet Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Prep Time 10

Cook Time 35

Total Time 45

Servings people (4 meatballs each)

Calories 197kcal

Author Laura Yautz

Ingredients

1 can (1 ½ cups) No Added Salt Black Beans, drained and rinsed
2 tablespoon No Added Salt Tomato Paste
2 tablespoon Nutritional Yeast (optional)
1 tablespoon Minced Fresh Parsley
1 tablespoon Worcestershire Sauce (vegan if needed) or Soy Sauce
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Italian Seasoning
½ - 1 teaspoon Crushed Red Pepper (optional)
¼ cup Vital Wheat Gluten
2 tablespoon Oil 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.

Nutrition