Look no further for a great snack to serve at your next game-day party. These vegan barbeque meatballs are an upgraded version of my regular meatball recipe. The sweet tangy barbeque sauce makes these meatballs irresistible. You won’t have to feel guilty when you eat all 24 because this recipe is packed with plant-based protein and seasoned to perfection with herbs and spices.
These barbeque vegan meatballs are a healthy alternative to the store-bought version that is highly processed and packed with preservatives. You can also boost your vitamin B12 intake by using my easy three-ingredient vegan parmesan recipe.
Barbeque Vegan Meatballs
Equipment
- Food processor
- medium saucepan
- oven safe skillet
Ingredients
- 1 cup quinoa cooked and cooled
- 15 oz can black beans rinsed and drained
- 2 Tbsp olive oil
- 3 cloves garlic rinsed
- ½ cup shallot diced
- ¼ tsp kosher salt plus more to taste
- 1 tsp dried oregano
- ½ tsp red pepper flakes
- ½ tsp fennel seeds
- ⅔ cup vegan parmesan cheese
- 1 ½ Tbsp tomato paste
- 1 Tbsp fresh basil chopped
- 1 Tbsp fresh parsley rinsed
- 1 ½ Tbsp vegan worcestershire sauce
BBQ Sauce Ingredients
- 1 cup ketchup
- ⅓ cup coconut sugar
- ¼ cup onion finely chopped
- ½ tsp mesquite liquid smoke
- ¼ tsp garlic powder
Instructions
- Preheat oven to 350° F
- Heat a large skillet over medium heat. Once hot, add olive oil, garlic, and shallot and sauté for 2 – 3 minutes, stirring frequently
- Remove from heat (and reserve skillet for later use)
- In a food processor add black beans, garlic, shallot, salt, oregano, red pepper flake, and fennel; pulse into a loose meal
- Next add quinoa, vegan parmesan cheese, tomato paste, fresh basil or parsley, and Worcestershire; pulse to combine until a textured dough forms
- Taste and adjust flavor as needed
- If mixture is too tacky or wet, add more vegan parmesan cheese and pulse to combine
- Scoop 1 ½ Tbsp of the mixture and gently form into small balls using your hands and add to a plate and freeze for 20 minutes
- Heat an oven-safe metal or cast-iron skillet over medium heat
- Once hot, add a small amount of oil to prevent sticking, then add the meatballs
- Sauté for a few minutes, gently turning the meatballs to get a slight crust on either side
- Transfer skillet to the oven and bake for 25 – 30 minutes or until golden brown on the edges and slightly dry to the touch
- While meatballs are cooking combine the bbq sauce ingredients in a saucepan and bring to a boil
- Reduce heat and simmer for 2 minutes, stirring frequently
- Add meatballs to sauce pan and cook for 5 minutes over medium heat
Notes
Please let me know how it turned out for you! Leave a comment below and tag @anothervegan.foodblog on Instagram and hashtag it #anothervegan.foodblog.