These Italian flavored black bean meatballs are a delicious and hearty plant based alternative to traditional meatballs. Serve with marinara sauce over pasta.
Prep Time10 minutesmins
Cook Time20 minutesmins
Additional Time1 hourhr
Total Time1 hourhr30 minutesmins
Course: Main Dishes
Cuisine: Italian
Keyword: bean meatballs, black bean meatballs, gluten-free bean meatballs, Italian black bean meatballs, vegan bean meatballs
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.