Vegan Black Bean Meatballs Recipe | GF

I don’t know about you, but I always think of veggie meatballs recipes going hand in hand with lentils, unless you’re eating a meat substitute. That could be me being narrowminded, but when I started thinking about it, I decided to flip the entire idea of what a meatball was in my head. Why not try a Mexican meatball, Sophie? Well, why not? As much as I love an herby Italian dish, I’m also a huge fan of smoky flavours. And a meatball recipe is just a ball of something in a tomato sauce, you could easily blend the same kind of ingredients you would use for a bolognese or ragu into a meatball recipe. So, take something you would use in a chilli and make it a Mexican black bean meatballs recipe? I couldn’t think of any reason why it wouldn’t work out, and it clearly did or you wouldn’t be reading this right now… 

This recipe is just going to be for the meatballs themselves, serve them as you wish, whether that’s in a chilli sauce, in a macro bowl or in a salad, I’ll leave that to you. For reference, I served mine in a spicy tomato sauce. The meatballs themselves are smoky rather than spicy, so I opted for something to add some extra heat to the recipe.  

Nutritional Information  

As two protein sources bake up the base of these meatballs, they’re fairly high protein. They contain 24g per half a recipe, alone without any sauce or sides. Lentils and beans are both iron sources too, so each serving provides over a third of your daily iron. They also contain 40% of your daily B1 and 25% of both B6 and B2.  

Mexican Black Bean Meatballs Recipe 

A high protein Mexican black bean meatball, perfect for adding to a spicy chilli sauce or as a side with some dips.  

This recipe is gluten free, dairy free, soy free, nut free and vegan.  

5 from 1 vote

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Mexican Veggie Meatballs Recipe

A high protein Mexican black bean meatball, perfect for adding to a spicy chilli sauce or as a side with some dips.

Course Dinner, Side Dish

Cuisine Mexican

Keyword Black Bean Meatballs Recipe, Mexican Meatballs Recipe, Vegan Meatballs Recipe

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 8 meatballs

Calories 365 kcal

Ingredients

• 1 can black beans drained & rinsed
• 100 g red lentil flour
• 4 cloves garlic finely chopped
• 1 small red onion diced
• 150 g chestnut mushrooms roughly chopped
• 1 tbsp smoked paprika
• 1 tsp ground cumin

Instructions

1. Preheat oven to 185°c 

2. Heat a medium sized frying pan on low to medium heat then add a few sprays of fry spray. Add the onion and garlic and cook for 3-5 minutes, then add the spices and chopped mushrooms. Stir to combine then cook for a further 3 minutes.
3. Transfer the ingredients from the frying pan to a food processor then add the black beans and half of the lentil flour. Pulse to combine and slowly add more flour as you go. The end mixture should be firm enough to roll but still ever so slightly sticky and not too dry. You may not need all of the lentil flour so be careful to add small amounts at a time.
4. Once the mix is smooth, or combined with some texture depending on your personal preference, roll them into small meatball shapes and place on a baking tray. Once all of the mix has been rolled into meatballs roughly the same size, place the baking tray in the centre of the oven and cook for 20-25 minutes until they’re hot all the way through.
5. Once cooked, serve with your chosen accompaniment.

Serve and enjoy!

What would you serve these Mexican black bean meatballs with, as a traditional meatball recipe or thrown into a sub or salad?  

Until tomorrow, 

Sophie 

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