These have to be one of the easiest recipes I have shared with you in a while - besides anything no bake!
Today I am sharing with you veggie “meatballs” that are made with just a few ingredients! They are completely dairy free, meatless, and can be made vegan (by subbing a flax/chia egg) as well! From start to finish they took less than 30 minutes to make - which is perfect if you work longer hours, need to take something to work/school that can also be eaten cold, or are looking for freezer friendly meals that can be heated up quickly during the week!!
Once you have the base, you can totally change up the recipe each time - using different spices, adding in chopped veggies, baking them in the oven or over the stove top on a cast iron to make them a little crisper! The recipe will give you about 9 “meatballs” so if you are thinking of freezer them for a quick weeknight dinner I would double the recipe or even triple!
They are crispy on the outside, soft in the middle and hearty! I usually eat them with zucchini noodles, over pasta, or on their own in different dipping sauces! If you take them with you the next day you can always eat them cold over a salad or in a wrap!
Here’s the recipe:
Yields: 9 veggie bites
Prep time: 10 minutes
Bake time: 12-15 minutes
Total time: Less than 30 minutes
1 can (15 oz) black beans, drained + rinsed
1/3 cup panko crumbs or breadcrumbs of choice
1 tsp. oregano
1 tsp. black pepper
1/4 tsp. sea salt
dash of paprika
*For the seasonings/spices- use to your liking!
*If you are planning to add in veggies or anything else, I would suggest about 1/4 cup to 1/2 cup chopped veggies (do not need to be precooked) such as red pepper, corn, spinach etc!
Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
Rinse and drain the can of black beans
In your food processor add ALL of the above ingredients.
Pulse until combined, but still somewhat chunky. You do not want to over mix and have a puree!
Scoop and roll into golf ball sized balls.
Bake in the oven at 400 degrees for about 12-15 minutes, flipping/turning around halfway through! The edges should be crispy/browning and the middle is soft! Store in the fridge for up to a week or freezer for up to 3 months!
If you are planning to cook on top of your stove top in a cast iron pan or non stick skillet, I would heat about 2 tbsp or so of cooking oil in the pan on medium-high heat. Carefully add the veggie meatballs into the pan and allow to cook on each side for about 4 minutes! You can add any sauce you are using directly to the pan as well while they are cooking!