Name: Easy Black Bean Meatballs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup oat flour (or oats ground up); 1 ½ tablespoons flax seeds, ground; 1 (15-ounce) can black beans, drained and rinsed; 1 cup rolled oats; 1 ½ teaspoons salt; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; Bread crumbs (optional, for coating); Oil (optional, if frying)

These Easy Black Bean Meatballs are a flavorful, budget-friendly, and highly nutritious vegan alternative to traditional meatballs. Made with pantry staples like black beans, oats, and flaxseed, these plant-based meatballs are packed with fiber and protein, and they’re perfect for serving with marinara, pasta, or even as party appetizers. Ready in under 30 minutes, they’re an excellent go-to for quick, healthy meals.

Why You’ll Love This Recipe

These black bean meatballs are everything you want in a plant-based protein: affordable, satisfying, and easy to prepare. They’re gluten-free, dairy-free, and oil-free (if baked), making them great for a wide variety of diets. Whether you’re vegan, trying to eat less meat, or just looking for a creative new dish, these meatballs are sure to impress. Plus, you can fry or bake them depending on your preference.

Easy Black Bean Meatballs

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

oat flour (or ground oats)
flax seeds (ground)
canned black beans
rolled oats
salt
smoked paprika
garlic powder
onion powder
bread crumbs (optional)
oil (optional, for frying)

Directions

Prepare the pan or oven: Heat a medium-sized skillet over medium-high heat, or preheat your oven to 425°F if you prefer baking.
Process the dry base: In a food processor, pulse the rolled oats and flax seeds (if not already ground) until you get a slightly chunky flour. Transfer to a medium mixing bowl.
Purée the beans: Drain and rinse the black beans thoroughly. Refill the can with clean water (with the beans still inside), then pour the contents into the food processor and pulse until smooth.
Mix: Add the puréed beans to the bowl with the oat mixture. Stir in the seasonings (salt, paprika, garlic powder, onion powder) until well combined. Let the mixture rest for 5 minutes to thicken.
Form the meatballs: Use a 1-inch scoop to portion the dough, then roll each ball in bread crumbs if desired for extra texture.
Cook:
- To fry: Add oil to the skillet (optional) and fry the meatballs for 2–3 minutes per side, rotating to cook evenly until golden brown.
- To bake: Place meatballs on a lined baking sheet. Bake for 6–8 minutes, flip, and bake for another 6–8 minutes until golden and firm.
Serve: Enjoy warm with marinara sauce, over pasta, on subs, or as a snack or appetizer.

Servings and timing

Servings: 3 servings (about 12–15 meatballs)
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

Spicy Kick: Add chili flakes or hot sauce to the mix for a spicy version.
Cheesy Flavor: Add nutritional yeast for a savory, cheesy note (still vegan).
Herbed: Mix in dried Italian herbs like oregano and basil for extra flavor.
Sweet & Savory: Add a teaspoon of maple syrup for a subtle sweet contrast.
Crispy: Coat in panko breadcrumbs before frying or baking for a crispier exterior.

Storage/Reheating

Store cooked meatballs in an airtight container in the refrigerator for up to 4 days. To reheat, warm in a skillet over low heat or in the oven at 350°F for 8–10 minutes. You can also microwave them for about 1 minute, though the texture will be softer. For longer storage, freeze the meatballs (cooked or uncooked) in a single layer on a tray, then transfer to a freezer-safe container for up to 2 months.

FAQs

Can I make these meatballs without a food processor?

Yes, you can mash the beans by hand and use pre-ground oat flour and flaxseed. The texture may be less smooth but still delicious.

Are these meatballs gluten-free?

Yes, as long as your oats and breadcrumbs are certified gluten-free.

Can I use another type of bean?

Yes, kidney beans or pinto beans work well as substitutes for black beans.

What can I use instead of flax seeds?

Chia seeds (ground) can work as a binder, or you can use a commercial egg replacer.

Can I air fry these?

Yes, air fry at 400°F for about 10–12 minutes, flipping halfway through, until golden and crispy.

How do I know when they’re done?

The meatballs should be firm to the touch and golden on the outside, whether baked or fried.

Can I make them in advance?

Yes, you can make the mixture or shape the meatballs ahead and refrigerate for up to 24 hours before cooking.

What dipping sauces go well with these?

Marinara, vegan ranch, tahini sauce, or a spicy chipotle mayo are all great options.

Are these freezer-friendly?

Yes, freeze cooked or uncooked meatballs for up to 2 months. Thaw in the fridge before cooking or reheating.

Can I serve them with something other than pasta?

Definitely! Try them in wraps, rice bowls, salads, or stuffed into pita pockets.

Conclusion

These Easy Black Bean Meatballs are a nutritious, satisfying, and versatile plant-based meal you’ll want to make again and again. Packed with flavor and ready in just 25 minutes, they’re perfect for busy weeknights, meatless Mondays, or anytime you’re craving a hearty, healthy dish. Serve them your favorite way, and enjoy a guilt-free comfort food classic.