How to Make Black Bean Meatballs
Step 1: Preheat the oven to 425°F (220°C) if baking.
Drain and rinse the black beans. Refill the can with clean water (with beans still inside), then pour everything into a food processor. Pulse into a slightly chunky paste.
The more you puree the beans, the denser the meatballs.
Step 2: In the same or separate food processor, combine oats and flax seeds. Pulse until powdery, then set aside.
Step 3: Add the oat-flax powder and seasonings to the bean puree. Let the mixture sit for 5 minutes to thicken.
Step 4: Divide and shape the mixture into meatballs (1–1½ inches each) using your hands or a scoop.
Tip: Wet your hands slightly to make shaping easier.
Step 5: (Optional) Roll the meatballs in breadcrumbs for a crispier finish.
To fry: Add to a pan with a little oil, cook for 2–3 minutes per side.
To bake: Spread on a parchment-lined sheet, bake for 6–8 minutes or until golden.
Step 6: Serve warm with marinara sauce over veggie pasta or however you like—enjoy!
