Plant-based meat products can be loaded with ingredients that you want to avoid or limit. Try this vegan meatball recipe as a healthy alternative. These vegan meatballs are loaded with plant-based protein from quinoa and black beans and are seasoned to perfection.
This recipe can be eaten as is or used with a sauce like in my vegan barbeque meatballs. They also go great with spaghetti and marinara sauce. I have used them on pizzas, in pasta, and on meatball subs. The possibilities are endless. Let me know how you used these meatballs in your own recipes.
Vegan Meatballs
You don't have to worry about unwanted additives in your processed store-bought meatballs when you make them yourself.
Equipment
- Food processor
- baking sheet
- parchment paper
- oven safe skillet
Ingredients
- 1 cup cooked and cooled quinoa
- 15 oz can black bean rinsed and drained
- 2 Tbsp olive oil
- 3 cloves garlic minced
- ½ cup shallot diced
- ¼ tsp sea 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 chopped
- 1 ½ Tbsp vegan worcestershire sauce
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
- Serve meatballs as is or with your favorite sauce
Notes
Leftover meatballs keep for 4-5 days in the refrigerator or 1 month in the freezer.
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.