Description
These black bean meatballs came to life as a meatless Monday experiment—and became an instant weeknight staple. With savory herbs, umami-rich vegan Parmesan, and a touch of ketchup, they’re flavorful, satisfying, and surprisingly simple. Perfect for pasta, subs, or as a protein-packed snack!
Ingredients
1 flax egg (1 tbsp flaxseed meal + 2.5 tbsp water, let sit 5 min)
1 (15 oz) can black beans, drained and rinsed
¼ cup panko or whole wheat breadcrumbs
¼ cup vegan Parmesan or nutritional yeast
1 tsp dried oregano
½ tsp each: marjoram, thyme, basil, rosemary, sage (or 2 tbsp Italian seasoning blend)
2 tbsp dried minced onion
1 tsp garlic powder
2 tbsp ketchup or tomato paste
1 tsp vegetarian Worcestershire sauce
Salt, to taste
Instructions
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a bowl, mash black beans with a fork or potato masher until mostly smooth.
Add all remaining ingredients, including the flax egg. Mix until well combined.
Scoop and roll into 1½-inch balls. Place on the baking sheet.
Bake for 25–30 minutes, flipping halfway through, until firm and lightly browned.
Let cool slightly before serving. Great with marinara, over pasta, or in wraps!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 140 per serving
- Sugar: 2g per serving
- Fat: 4g per serving
- Carbohydrates: 17g per serving
- Fiber: 5g per serving
- Protein: 7g per serving