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.
Tried this recipe?Let us know how it was!