Vegan Black Bean Meatballs | FoodByMaria

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BBQ Vegan Black Bean Meatballs

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Delicious and easy Vegan Black Bean Meatballs in BBQ sauce


20 minutes


40 minutes


12 -14

These vegan black bean meatballs are perfect as an appetizer, or to freeze for when you need some balls to throw in your spaghetti sauce!

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 these easy vegan meatballs 😉 

These vegan 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.

The secret vegan meatball ingredient

So what did I use to make these vegan 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 easy, delicious, and versatile. What more could you need right?

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

Delicious and easy Vegan Black Bean Meatballs in BBQ sauce

Vegan BBQ Black Bean Meatballs

4.19 from 60 votes
These vegan black bean meatballs are perfect as an appetizer, or to freeze for when you need some balls to throw in your spaghetti sauce!
Prep Time 20 minutes
Cook Time 40 minutes
Course Mains
Cuisine Vegan, Vegetarian, Dairy-Free
Servings 12 -14


For the "Meat" Balls:

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
  • 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
Shop Ingredients on Jupiter


  • 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!


Balls will last in the fridge, in a tightly 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!
Review This Recipe Let us know how it was!

5 stars
Just made this. I used quinoa and crumbles in it and used bbq sauce instead of hot sauce. I had to use extra breadcrumbs for frying. They came out super tasty!

Maria Koutsogiannis

thank you so much!!!

Ann-Marie Harrynarine

Made this recipe it was deeelish. It was firm but moist. Not mushy at all. The children at church enjoyed it very much. Will be making it again . Thanks for the recipe

Brenda Cooper

These are the most delicious ‘meatballs’ now a favourite recipe 😀

Maria Koutsogiannis

thank you so much brenda!


Hi! Would instant oat works with this recipe?

Maria Koutsogiannis

Hi! Yes you can, just make sure to use less because it’ll soak up moisture faster! Start with 1/2 cup and potentially add up to 1/4 cup more. 🙂

Yota Laz.

Good evening, fellow greek! These look irresistible! Can I use beans from an already cooked bean soup for these meatballs?

Maria Koutsogiannis



The meat balls and sauce were delicious, I made a double batch for the week. Served over smashed cauliflower, rice, and sweet potatoes. I will definitely make again.

Maria Koutsogiannis

Thank you so much for the love, Jacki! This makes us so happy!


These meatballs were incredible. I can’t wait to make them again!

Maria Koutsogiannis

Thank you so much, Jake!!! I just love these!


Super simple, super tasty! It’s my go to recipe for meatballs now and that bbq sauce omg

Maria Koutsogiannis

thank you so much hun!

Nicole Smith

Had so many leftover soaked black beans and found this recipe to help use them up. We air-fried the meatballs instead of pan-fried, which worked perfectly! Squished them in a gooey vegan cheese filled hoagie bun topped with marinara. The meatballs truly pulled everything together!

Maria Koutsogiannis

Thank you so much for the love, Nicole!


So, I used these meatballs in a traditional couscous and it was so delish thanks for the recipe!!!!

Maria Koutsogiannis

You’re so welcome!!!

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