Vegan Meatballs
Total Time
Prep: 30 min. Cook: 10 min.
Yield
4 servings
Serve these hearty vegan meatballs with spaghetti and marinara sauce for a quick, healthy dinner.
Ingredients
- 1 can (15 ounces) black beans, rinsed and drained
- 6 teaspoons olive oil, divided
- 1 large shallot, minced
- 1 garlic clove, minced
- 1/3 cup quick-cooking oats
- 2 tablespoons tomato paste
- 1/2 teaspoon ground fennel seed
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic salt
Directions
- Preheat oven to 350°. Spread beans evenly on a parchment-lined rimmed baking pan. Bake until beans start to split open, 6-8 minutes; cool slightly.
- Meanwhile, in a large skillet, heat 2 teaspoons oil over medium heat. Add shallot; cook and stir until tender, about 5 minutes. Add garlic; cook 1 minute longer. Transfer beans to a food processor. Add shallot mixture, oats, tomato paste and seasonings; pulse until mixture is just combined. Shape level tablespoons of dough into balls.
- In the same skillet, heat remaining 4 teaspoons oil over medium heat. In batches if needed, cook meatballs until browned and cooked through, 6-8 minutes, turning occasionally.
Nutrition Facts
About 4 meatballs: 186 calories, 7g fat (1g saturated fat), 0 cholesterol, 331mg sodium, 23g carbohydrate (2g sugars, 5g fiber), 7g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 lean meat.
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