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Holy meatballs! I mean, vegan meatballs! This recipe isn’t your traditional meatball recipe 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 this easy vegan BBQ meatball recipe. 😉
Why You’ll Love These BBQ Vegan Black Bean Meatballs
- Almost Too Much Like Meat: These vegan BBQ meatballs are savory, sweet, and seriously taste just like the real thing.
- Versatile: Perfect with BBQ sauce or tossed in pasta sauce – these meatballs work with any dish.
- Meal-Prep Friendly: Great for family dinners, appetizers, or meal prep – you can even freeze them for later.
Ingredients
Bob’s Red Mill Rolled Oats: The secret ingredient that makes these meatballs incredibly meat-like! These gluten-free oats not only create the perfect texture when combined with black beans, but they’re also packed with fiber, protein, and essential minerals. Oats help bind the meatballs together while adding a hearty, satisfying texture that mimics traditional meatballs.
Maria Koutsogiannia
Maria is the creator of FoodByMaria and your go-to Greek food expert for cozy, flavor-packed recipes. Inspired by her Mediterranean roots, she brings traditional Greek flavors, feel-good ingredients, and a whole lot of joy to everyday cooking.
Black Beans: These protein-packed beans are loaded with fiber, potassium, folate, and vitamin B6. They help support heart health and lower cholesterol while creating the perfect meat-like consistency.
How to Make These BBQ Vegan Black Bean Meatballs
- Add your “meat” ball ingredients into the processor and blend till everything is well combined. You want to ensure there is no loose flour from the oats, this is how you know you’ve done blending.
- Begin rolling into “meatballs” 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, stirring 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 the 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!
Tips and Tricks
- Perfect Texture: Combine the oats and black beans thoroughly for the most meat-like consistency.
- Make Ahead: These can be frozen in a sealed container and thawed when needed.
- Versatile Sauce: While BBQ sauce is amazing, feel free to use any sauce you prefer.
Variations
There are so many ways to make these vegan BBQ meatballs – here are a few ideas to mix it up:
- Toss them in Grandma’s Pasta Sauce for an Italian twist.
- Try different sauce combinations.
- Serve them as appetizers or as a main dish.
Best served with
- Garlic Confit Tomato Basil Pasta
- Warming Caesar Salad (with a twist)
- Viral Gigi Hadid Pasta Recipe (Spicy Vodka Pasta Recipe)
- Fluffy Greek Pita Bread Recipe
How to Store Leftovers
Store these vegan BBQ meatballs in an airtight container in the freezer for up to 3 months or in the refrigerator for up to 4 days.
Common Questions
The secret combination of Bob’s Red Mill rolled oats and black beans creates a surprisingly meat-like texture and savory flavor that will fool even the pickiest eaters.
Yes! These vegan BBQ meatballs are perfect for meal prep and can be frozen in a tightly sealed container and thawed when needed.
Combine the oats and beans thoroughly, and don’t skip the binding ingredients. Let the mixture rest for a few minutes before forming the balls.
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Ingredients
For the “Meat” Balls:
- 1 cup Bob’s Red Mill rolled oats
- 1 400 ml can of black beans, strained and drained
- 2 tbsp. extra virgin olive oil – plus some for cooking
- 1 heaped tbsp. tomato paste
- 1 tsp sea salt
- ½ tsp pepper
- 3 cloves of garlic
- ¼ cup white onion, roughly chopped
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp flax seeds
- 1 ½ tbsp. paprika
- 1 tsp. hot sauce
For the 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
- ¼ cup white vinegar
- 2 tbsp coconut sugar
- 1 tbsp mustard powder
- 1 tbsp vegan Worcester sauce
- ½ – 1 tsp liquid smoke
- 2 tbsp. molasses, optional
- Garnish with fresh Mint
Instructions
Start Cooking- Add your “meat” ball ingredients into the processor and blend till everything is well combined. You want to ensure there is no loose flour from the oats, this is how you know you’ve done blending.
- Begin rolling into “meatballs” 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, stirring 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 the 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!
105 people are discussing this recipe. Join in
Milled or Whole flax seeds?
Doesn’t matter, they end up in the processor either way 🙂
Hi! I see now the separation is the sauce and proper ingredients to the sauce. I’m just confused about the oats and oat flour. One recipe has in it one cup of each and both go into the processor. Correct?
Hey Patrice, the recipe was re-tested 3 weeks ago so you should follow the one you currently see. Add all the ingredients to a processor then roll. That’s it!
Do you think you could bake these balls vs. fry?
I can’t remember if I tested them to bake but I am sure it will be ok! Let me know please xxx
So I made them today and baked at 350 for about 15 mins. Turned out great. Thanks!
Hey hey hey!! Amazing, so happy to hear that. Did you eat them with BBQ sauce?!
Is there 1 or 2 cups of flour in this recipe?
Hello! 1 cup. 1 cup oat flour and one cup rolled oats 🙂 Enjoy, theyre great!
If there are 1 cup oat flour AND 1 cup rolled oats for the meatballs, why is this not being updated?
This is what it used to be. The recipe has since changed! Thanks for your question 🙂
These are so legit! Can’t wait to make them again!
Made these last night to put on top of spaghetti with my homemade pasta sauce, and it was a hit! The flavours are just perfect, with that little kick from the hot sauce.
Might have to make another batch to stock up the freezer!
Can I turn this into a loaf?
Hey! I haven’t tried doing that but it honestly might work! Bake it for 1 hour.
Thanks, Lindsay! This sounds awesome!
Pleeeease. Which ingredients get processed together? Which “rest of” ingredients go into the pan with the meatballs? You amended the oats to 2 cups. One cup rolled oats, 1 cup oat flour. I’m thinking the 2 cups go into the processor with the ingredients. But I’m not sure which ingredients as they are not listed separately. I would really love to make this recipe for a non vegan party and hope to surprise everyone! The party is on the 18th but I’m a little confused how to separate the ingredients to process and which ones go into the pan. Help!
So glad you enjoyed them! They’re a new favourite in our home!