Talk about flavor! This combo of fresh veggie-based “pasta” & lightly fried bean balls is truly a winner. The second I bit into this dish I was in love and it’s now a go-to staple of mine for quick & easy eating on a budget that won’t break the bank. You can even make these in bulk, omitting the breadcrumbs and freeze a batch for future meals.
I love using my spiralizer on some fresh zucchini and making a beautiful raw base for these tasty “meatballs”. You can get creative and add any seasonings you love. Like a taco seasoning mixture for a for Mexican style. Keeping it classic, add a bit of Italian herb seasoning with onion powder and you’ll have the perfect combination for pasta night!
Black Bean "Meatballs"
- 1 1/2 cups Black Beans, cooked
- 1 cup Oat Flour*, can sub. for rice or garbanzo flour
- 1 cup Rolled Oats, left whole
- 1 1/2 tbsp Flax Meal
- 2 tsp Garlic Powder or 2-3 cloves of garlic
- 2 tsp Onion Powder or 1/8 cup diced onion
- 1 1/2 tsp Italian Herb Seasoning
- 1 tsp Paprika
- Salt & Pepper, to taste
- Water, as needed to blend
- Bread Crumbs, to coat in
- Heat a medium-sized skillet to medium-high heat or preheat your oven to 425 degrees F (options for frying or baking, your choice).
- In a food processor pulse oats & flax seeds (if whole, not ground) till slightly chunky powder. Set aside in a medium bowl.
- Pour black beans into your food processor. Pulse until smooth.
- In a large bowl. combine your rolled oats (blended and regular), black bean purée and seasonings until fully incorporated, let rest for 5 minutes to thicken.
- Portion out 1 in. scoop balls and roll in bread crumbs for an even coat (optional).
- Fry about 3-4 minutes on each side, rotating/flipping every couple of minutes until evenly dark golden brown all over. Or bake for 14-16 minutes, flipping halfway.
- Serve with warm marinara or over veggie pasta.
*Oat flour can be made by adding rolled oats to a food processor/blender and pulsing until fine, like a traditional flour texture. Prep ahead and freeze before cooking to have on hand. Store leftovers in an air-tight container for up to 4 days in the refrigerator. Best when made fresh and kept frozen until ready to eat. To reheat from frozen, preheat oven to 425 degrees F. Bake for 26-30 minutes, flipping halfway through.
Courses Entree, Lunch
Cuisine Gluten-free, Vegan, Italian