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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.
Save this recipe for later
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!
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I made a double batch of meatballs only using half the olive oil called for. I also decreased the paprika and added Italian seasoning. I sprayed them very lightly with avocado oil spray and popped them in a 375 degree oven for 30 minutes. I used half that night for spaghetti and meatballs. The other half I cooked and stored in the fridge until the next day, then I baked them again (which made them very crispy) and doused them with bbq sauce and served them on toasted buns with red onion and cabbage slaw. Absolutely delicious!!!
These had a nice flavor but a texture more similar to stuffing than meatballs…crumbly and mushy. Any suggestions?
Where would you even find a 1400ml can of beans?
How many beans in grams, please? We don’t have the same cans as you do and no idea how much liquid is in some random can compared to beans.
I actually measured mine now and it was just about two cans of black beans, 2 15 ounce cans. I didn’t use all of the second 15 ounce.
Hello there, when I googled it, it said 23 grams. I hope that helps!
I am confused this says 400 ml can of beans. Do you mean 400g? Is this one can?
The specific can I used has 400ml of beans in it. It’s got liquid in the can as well hence mL and not grams.
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!
thank you so much!!!
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
These are the most delicious ‘meatballs’ now a favourite recipe 😀
thank you so much brenda!
Hi! Would instant oat works with this recipe?
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. 🙂
Good evening, fellow greek! These look irresistible! Can I use beans from an already cooked bean soup for these meatballs?
YES!
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.
Thank you so much for the love, Jacki! This makes us so happy!