Easy Black Bean Meatballs

Legumes and pulses are one of the most budget-friendly ways to sub protein in all your favorite meat-free meals. Along with batches of delicious vegan lentil Bolognese and street tacos with lentils, meatless meatballs like our vegan lentil meatballs and these black bean meatballs have become a mid-week family favorite.

These plant-based meatballs combine just 7 simple, inexpensive, wholesome, pantry-friendly ingredients packed with fiber, protein, and micronutrients. The result is hearty, wholesome vegan spaghetti and meatballs, subs, and other dishes. Best of all, you can prep them in practically minutes, adapt the recipe to different meals, pan-fry or bake them, and even freeze the leftovers for a later date.

Looking for more ways to enjoy black beans? Try our vegan black bean tacos, Southwest black bean burgers, or quinoa black bean casserole recipes.

The Ingredients

The base for these black bean meatballs relies on just 7 inexpensive pantry ingredients, particularly black beans and oats, which help to make the ‘meaty’ consistency and pack in plenty of nutrients, fiber, and protein.

You could use fresh minced garlic and onion (sautéed for extra flavor depth).

How To Flavor Meatless Meatballs?

Depending on your budget, what you have in your pantry, and your desired flavor, there are several ways to adapt this meatless meatballs recipe:

Herbs: Use fresh (2–3 tbsp) or dry (1 tbsp) herbs like basil, oregano, and/or parsley. Combine for classic vegan Italian meatballs.

Spices: Add smoked paprika, chili/cayenne, red pepper flakes, fennel seeds, or black pepper based on desired flavor.

Nutritional yeast: Adds a nutty, cheesy flavor and boosts umami.

Vegan cheese: Press small cubes into the center before cooking for a melty surprise.

Liquid smoke: A small splash adds a smoky, grilled flavor.

Chopped nuts/seeds: Boosts texture, protein, and healthy fats.

Umami boosters: Try a splash of vegan Worcestershire or a tablespoon of tomato paste.

How to Make Black Bean Meatballs

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