Vegan BBQ Black Bean Meatballs

Holy meatballs! I mean, veggie balls! This recipe isn’t your traditional meatball because it’s completely plant-based and perfect for any vegetarian or vegan in your family. However, you may just be able to trick those meat-lovers in your family with these as well.

These meatballs really speak for themselves. They are savoury, sweet, almost-too-much-life-meat, delicious and seriously addicting. I bet you can’t just eat one! What’s great about this recipe is that these balls are so versatile and you can make them with any sauce you like. This recipe uses a BBQ sauce, however, you can throw these balls into a pasta dish using my Grandma’s Pasta Sauce. These balls are perfect for a family dinner, an appetizer or for meal-prep. You can even freeze them in a tight sealed container and thaw them out when you’re in need.

So what did I use to make these meatless meatballs taste so damn good? The secret is Bob’s Red Mill’s rolled oats. These are gluten free, and super versatile so I love having them in my cupboard when I want to whip up a recipe like this one. What I did was combined these oats with black beans to make a meat-like consistency. Plus, black beans are super healthy for you! They are loaded with fiber, potassium, folate, vitamin B6 + more. They also support your heart health and lower your cholesterol.

All you really do with this recipe is throw all the ingredients together, and fry them up. Super simple, delicious, and versatile. What more could you need right?

What are your favourite ways to make or eat meatballs? Share below in the comments!

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Vegan BBQ Black Bean Meatballs

  • Author: Maria Koutsogiannis

Ingredients

1 cup oat flour, process rolled oats for 30 seconds in food processor

1 cup Bob’s Red Mill rolled oats

1 can black beans, strained and drained

2 tbsp. extra virgin olive oil – plus some for cooking

1 heaped tbsp. tomato paste

season to taste

3 cloves of garlic

1/4 cup white onion, roughly chopped

1/4 cup fresh cilantro, roughly chopped

2 tbsp flax seeds

1 1/2 tbsp. paprika

1 tsp. hot sauce

BBQ Sauce:

1 tbsp extra virgin olive oil

1 medium white onion, chopped finely

3 cloves garlic, finely chopped

season to taste

1 tbsp. hot sauce

1 28 oz can crushed tomatoes

1/4 cup white vinegar

2 tbsp coconut sugar

1 tbsp mustard powder

1 tbsp vegan Worcester sauce

1/2 – 1 tsp liquid smoke

2 tbsp. molasses (optional)

Garnish with fresh Mint


Instructions

Pulse your one cup rolled oats in the food processor until a flour forms. Then add the rest of your ingredients into the processor and blend till everything is well combined.  You want to ensure there is no loose flour, this is how you know you’re done blending.

Begin rolling into “meat balls” I like using a tbsp. to measure or even a small ice cream scoop.  Please note, you’re balls will cook differently depending on the size you roll them. Once your balls are rolled, set them into the fridge while you prepare your BBQ sauce.

Into a medium sized pot add your oil and heat on low for a 1 minute.  Add your onions and cook for 5 minutes or until fragrant and translucent.  Add your garlic and cook for another minute.  Add the remainder of your ingredients and simmer on medium for around 10-15 minutes, stir often to avoid sticking or burning.  Taste and ensure it has the flavours you desire.  If it’s perfect then remove from heat, once cooled enough to handle use a hand blender to thicken and blend. Set aside.

Into a large non stick pan heat  your olive oil for 1 minute or so.  Add your balls and cook for around 1 minute on each side.  Add your desired amount of BBQ sauce to the pot and cook for around 5-6 minutes, on medium, with lid on, until your balls are cooked throughout.  A way to test this is to cut into one and check if it’s hot in the middle and steaming. That’s when you know you’re ready to eat all this deliciousness!

Serve hot with Rice, on their own or with salad!


Notes

Balls will last in the fridge, in a tight sealed container for up to one week.

BBQ Sauce will last for around one week or so in a tight sealed jar in the fridge.

Get creative with your Balls and BBQ Sauce, if you know your family likes a certain cuisine or flavour then add it to the mix! Have fun in the kitchen!

11 Comments
  • Laura incognito
    Posted at 08:52h, 08 July Reply

    These are so legit! Can’t wait to make them again!

  • Plant-Based Mushroom + Walnut + Bean Burger
    Posted at 13:34h, 03 August Reply

    […] you can throw these burgers on the BBQ and add some BBQ sauce on them. You can use the steps in this recipe for making a homemade BBQ sauce. If you want to be extra healthy you can eat them in a wrap or in a […]

  • S P
    Posted at 17:33h, 01 November Reply

    Is there 1 or 2 cups of flour in this recipe?

    • Maria Koutsogiannis
      Posted at 15:08h, 03 November Reply

      Hello! 1 cup. 1 cup oat flour and one cup rolled oats 🙂 Enjoy, theyre great!

  • stephanie
    Posted at 15:16h, 10 November Reply

    Do you think you could bake these balls vs. fry?

    • Maria Koutsogiannis
      Posted at 18:05h, 10 November Reply

      I can’t remember if I tested them to bake but I am sure it will be ok! Let me know please xxx

      • Stephanie
        Posted at 15:27h, 11 November Reply

        So I made them today and baked at 350 for about 15 mins. Turned out great. Thanks!

        • Maria Koutsogiannis
          Posted at 15:50h, 11 November Reply

          Hey hey hey!! Amazing, so happy to hear that. Did you eat them with BBQ sauce?!

  • Anonymous
    Posted at 15:45h, 12 November Reply

    Milled or Whole flax seeds?

    • Maria Koutsogiannis
      Posted at 11:11h, 13 November Reply

      Doesn’t matter, they end up in the processor either way 🙂

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