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Vegan Barbeque Meatballs

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BBQ Vegan Meatballs

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

Make these mesquite barbeque meatballs for your next game day get-together.
Servings 24 meatballs
Prep Time 30 minutes
Cook Time 47 minutes
Chill Time 20 minutes
Total Time 1 hour 37 minutes

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
  • 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
  • cup coconut sugar
  • ¼ cup onion finely chopped
  • ½ tsp mesquite liquid smoke
  • ¼ tsp garlic powder

Instructions

  • Preheat oven to 350° F
    Vegan Meatballs
  • Heat a large skillet over medium heat. Once hot, add olive oil, garlic, and shallot and sauté for 2 – 3 minutes, stirring frequently
    Vegan Meatballs
  • Remove from heat (and reserve skillet for later use)
    Vegan Meatballs
  • In a food processor add black beans, garlic, shallot, salt, oregano, red pepper flake, and fennel; pulse into a loose meal
    Vegan Meatballs
  • Next add quinoa, vegan parmesan cheese, tomato paste, fresh basil or parsley, and Worcestershire; pulse to combine until a textured dough forms
    Vegan Meatballs
  • Taste and adjust flavor as needed
    Vegan Meatballs
  • 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
    Vegan Meatballs
  • 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
    Vegan Meatballs
  • 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
    BBQ Vegan Meatballs
  • Reduce heat and simmer for 2 minutes, stirring frequently
    BBQ Vegan Meatballs
  • Add meatballs to sauce pan and cook for 5 minutes over medium heat
    BBQ Vegan Meatballs

Notes

Leftover meatballs keep for 4-5 days in the refrigerator or 1 month in the freezer.
Course: Appetizer, Side Dish, Small Plates, Snack
Cuisine: American
Keyword: appetizer, Plant-based Meat, small plates, snack, vegan, vegan recipes

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.

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