Super Healthy Vegan Meatballs Recipe
Hearty plant-based meatballs made with beans, oats, onion, garlic, and Italian herbs. They are easy to bake and serve with tomato sauce and pasta.
Equipment
- Food processor
- Baking sheet
- Parchment paper
- Mixing bowl
- Large pot
Ingredients
- 1 can black beans or pinto beans 15 ounces, drained and rinsed
- 1/2 cup yellow onion finely chopped
- 1/3 cup quick oats
- 1 teaspoon minced garlic
- 1/2 teaspoon fine salt
- 1 teaspoon Italian seasoning
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil optional, for brushing
- 2 cups prepared vegan meatball sauce or marinara sauce
- 8 ounces dry spaghetti or another pasta
Instructions
- Preheat the oven to 350°F, or 175°C, and line a baking sheet with parchment paper.
- Add the beans, onion, oats, garlic, salt, Italian seasoning, and pepper to a food processor.
- Pulse several times until the mixture is blended but still slightly textured. Do not puree it completely.
- Roll the mixture into small, compact balls using your hands or a small scoop.
- Arrange the balls on the prepared baking sheet and brush lightly with olive oil if desired.
- Bake for 10 minutes, turn carefully, and bake for another 10 minutes. Rest for 5 minutes.
- Warm the tomato sauce and cook the spaghetti according to the package directions. Serve together.
Notes
- Dry the beans thoroughly to prevent a wet mixture.
- Chill the mixture for 15 minutes if shaping is difficult.
- For gluten-free preparation, use certified gluten-free oats and gluten-free pasta.
- Store leftovers in the refrigerator for up to four days or freeze for up to three months.