Stovetop Vegan Black Bean Meatballs

a spoon scooping the black bean meatballs from the cooking pan.

Stovetop Vegan Black Bean Meatballs

These deliciously hearty Stovetop Vegan Black Bean Meatballs are great alternatives to traditional meatballs. Packed with flavor and protein, these savory bites are perfect for adding to pasta dishes with marinara sauce. Easy to make and bursting with wholesome ingredients, these vegan meatballs offer a unique twist on a classic dish.

Course Main Course

Cuisine American

Keyword how to make black bean meatballs, vegan bean balls, vegan black bean meatballs

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 191kcal

Author Gunjan

Ingredients

1 tbsp olive oil/avocado oil/grapeseed oil
1/2 tsp fennel seeds
1 cup finely chopped onion
1 tsp garlic powder
1 tsp onion powder
1 1/2 tbsp ketchup
1 tsp dried oregano
1 tsp paprika powder (or chili powder)
1 tsp dried parsley
15 oz canned black beans (drained and rinsed)
1/2 cup nutritional yeast
2 tbsp chickpea flour
1/4 cup panko bread crumbs
salt as per taste
cooking spray

Instructions

Heat oil in a nonstick pan and add fennel seeds and chopped onions. Saute for 30 seconds at medium flame.
Add garlic powder, onion powder, ketchup, oregano, paprika and parsley to it. Saute and cook over medium flame for 3-4 minutes or until onions are caramelized. Do not let onions burn or become too dark. Remove from flame and let it cool down.
In a food processor, combine black beans, nutritional yeast, chickpea flour, panko bread crumbs, salt and cooked onions. Pulse them a few times or blend them until a dough is formed and starts to stick to each other.
Remove the blade. Take about 1 tbsp of the dough in your hand and make a smooth round ball and place it in a clean nonstick pan. Repeat this step for the rest of the dough.
Turn on the flame at high heat and place the pan on it. Grease them with cooking spray and cook each of them from all sides until brown. Make sure to flip them with the help of tongs for even cooking.
Once done, turn off the flame. Dip them in marinara sauce and serve with your choice of pasta or enjoy as sandwiches or subs.

Video

Notes

You may refrigerate them in an air-tight glass container for about 3 weeks. When ready, warm them in the microwave or cook with your choice of topping over the stovetop.
Do not over-blend the dough. just enough so they stick to each other.
While sauteeing onions make sure they are not overcooked.
The nutritional information is provided only for the meatballs. It will vary depending on your choice of serving options.

Nutrition