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Italian Black Bean Meatballs

These Italian flavored black bean meatballs are a delicious and hearty plant based alternative to traditional meatballs. Serve with your favorite marinara sauce over pasta or zoodles for a comforting healthful meal.

These Italian flavored black bean meatballs are a delicious and hearty plant based alternative to traditional meatballs. Serve with your favorite marinara sauce over pasta or zoodles for a comforting healthful meal.

Let’s get one thing out of the way. Yes, I’m calling this recipe black bean “meatballs” yet, there is no meat in sight. It was better than the alternative of “bean balls”.

Because, while I’m quite the fan of the word “balls” when it comes to snacks (aka No Bake Peanut Butter Chocolate Chip Balls and Nutella Cookie Dough Balls to name just a few), when it’s in reference to a savory dish, there’s really just nothing that sounds acceptable besides “meatball”.

So yeah, these are vegan plant-based meatballs made with black beans and we’re just gonna roll with it. I don’t need anyone being all “you can’t call these meatballs if they’re made with black beans”. I do what I want over here. Mmmk?

Looking for a vegan way to enjoy meatballs? Try these easy gluten-free, vegan black bean "meatballs" over pasta with your favorite tomato sauce.

With everyone hunkering down inside their houses these days, two things seem to be happening (or are for me at least):

  1. Comfort food cravings are majorly up.
  2. Needing to make pantry substitutions and work with “less” when it comes to ingredients.

The good news is these black bean based meatballs do both those things.

Using canned black beans (which I know you all have right now because the bean shelf is continually empty at the grocery store!) and a pantry staple like rolled oats, these gluten-free vegetarian meatballs come together pretty easily in your food processor.

Italian seasoned black bean "meatballs" are vegan and gluten-free for a delicious plant based way to enjoy this comfort food.


The food processor does all the heavy lifting in this recipe using the following ingredients:

  • black beans
  • carrots
  • onion
  • bell pepper
  • garlic
  • parsley (can use dried or omit if you don’t have fresh)
  • oats (instead of breadcrumbs, it’s my go to for meatloaf recipes and meatballs!)
  • salt and pepper
  • flax egg

The trick is to use the food processor to pulse the mixture until it just comes together enough to stick and hold a meatball shape but not too much that it becomes mushy.

Once combined, chill the “meatball” mix in the fridge for about an hour. This makes it much easier to scoop into balls before baking.

Once chilled, I use a medium cookie scoop to get the perfect amount of mixture and then form it into balls with wet hands (this is key). Place the black bean balls on a baking sheet lined with either parchment paper or a silicone baking mat.

Bake the meatballs for 20 minutes at 375°F, flipping them carefully half way through.

Enjoy these plant based black bean meatballs simmered in tomato sauce over zoodles, pasta or even cauliflower rice for a hearty and comforting meal.


There are plenty of ways to enjoy these bean based meatballs. You can go the traditional route and serve over any pasta (best comfort food option!).

If you do this, I suggest warming up your favorite marinara sauce (or make this quick 20 minute stove top tomato sauce) in a skillet and placing the baked meatballs in the skillet while gently tossing with the sauce. Spoon over cooked pasta and garnish with fresh basil or parsley if you have it.

You can also serve them over rice, cauliflower rice or zoodles. Any spiralized vegetable would also be great. They’re a delicious addition to a nice big salad too!


These black bean meatballs are both gluten-free and vegan as the recipe is written.

If you don’t need to be gluten-free and want to use breadcrumbs, go for it. You can do so in a 1:1 substitution for the oats. If you are gluten-free and prefer to use gluten-free breadcrumbs in place of oats, that’s also fine.

If you’re not worried about keeping the meatballs vegan, feel free to use a regular egg instead of a flax egg.

Want to add some spice to these? Try adding some red pepper flakes or sriracha to the ingredients.

The good thing about “meatballs” is they’re pretty adaptable and flexible. The black beans can be mushier than traditional ground beef so the one thing to watch out for is over-processing them in the food processor.

An easy bean meatball recipe using black beans and Italian spices. Vegan and gluten-free!

I know people (myself included) put black beans in all sorts of things they’re not “supposed to” be in these days (like Vegan Black Bean Brownies and Peanut Butter Stuffed Black Bean Cookies) and there seem to be two types of people in regards to that:

  • the ones that are totally down with trying it and love healthier swaps
  • the ones that are all “get the eff out of here with your beans in my cookie”

While obviously I’m the former type of person, I will say I “get it” with those in the latter group.

But, even if you’re not so into the black bean thing in sweets, please please please reconsider when it comes to savory swaps like these black bean meatballs.

They’re a delicious plant based meatball with all the Italian flavors of your favorite Italian comfort food dish.

And, there’s no pan-frying mess with this recipe unlike most meat based meatball recipes. Yay for less stove-top splatter, right?!

Want a cozy, comforting and hearty plant based meatball recipe? These black bean "meatballs" use wholesome clean ingredients for a vegan/gluten-free alternative you'll love.

If you make and love this recipe, please leave a ★★★★★ review below! I’d love to know how it goes. Leave a comment below if you have any questions. Tag @runningtothekitchen on Instagram & Facebook.

black bean meatballs

Italian Black Bean Meatballs

These Italian flavored black bean meatballs are a delicious and hearty plant based alternative to traditional meatballs. Serve with marinara sauce over pasta.
4.9 from 65 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 1 hour 30 minutes
Servings 4 servings


  • 1 flax egg 1 tablespoon ground flaxseed + 2 tablespoons warm water
  • 1 15oz can black beans, drained and rinsed
  • 1 small carrot chopped
  • 1 small red onion chopped
  • 1/2 large red bell pepper chopped
  • 2 cloves garlic
  • 1/2 cup fresh parsley
  • 2 tablespoons tomato paste
  • 1 cup rolled oats
  • 1 1/2 teaspoons Italian seasoning
  • salt and pepper to taste


  • Make the flax egg by combining the flaxseed and water in a small bowl and set aside for 5 minutes to thicken.
  • Add the remaining ingredients to a food processor and pulse until roughly chopped and combined.
  • Add the flax egg and continue pulsing until well combined and able to stick together but not mushy.
  • Transfer the mixture to a bowl and chill in the refrigerator for 1 hour.
  • Preheat oven 375°F and line a baking sheet with parchment paper or silicone baking mat.
  • Use a medium cookie scoop to scoop meatball mixture into wet hands and gently roll into a ball. Place on baking sheet and continue with remaining mixture.
  • Bake for 10 minutes then use a metal spatula to carefully flip each meatball and bake for another 10 minutes.
  • Remove from oven and let cool for a few minutes before serving. You can simmer in your favorite marinara sauce in a skillet on the stove top for a minutes as well and then serve over pasta, zoodles, cauliflower rice or any other way you desire.

Nutrition Facts

Serving: 1SERVING | Calories: 125kcal | Carbohydrates: 22g | Protein: 4g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 83mg | Potassium: 353mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3781IU | Vitamin C: 34mg | Calcium: 57mg | Iron: 2mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Cuisine Italian
Course Main Dishes
Keyword bean meatballs, black bean meatballs, gluten-free bean meatballs, Italian black bean meatballs, vegan bean meatballs

Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

Recipe Rating


Thursday 10th of August 2023

I love this meatball recipe! It's so hearty, and it has all the flavors of an Italian meal without the hassle of making a whole lot of stuff.


Thursday 10th of August 2023

We are looking to eat less meat lately and came across this recipe. It's a winner! I'll be adding these to our regular rotation for sure.


Thursday 10th of August 2023

These were so good and were the perfect alternative to regular meatballs this past meatless Monday. I love how simple they were to make.


Thursday 10th of August 2023

Amazing!!! These tasted so so so great!! It was my first time making them and it definitely won't be my last!! 10/10 recommend!


Thursday 10th of August 2023

These Italian black bean meatballs are so delicious! I love pairing it with my pasta recipes, and it turned out so great! Even my kids loved it! This recipe is a must-try!