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Meatless Meatballs

1 hour 6 Servings

These delicious vegan meatballs will go down a treat. They can be eaten hot or cold, in wraps, salads or cooked in a tomato sauce and served with spaghetti. They are packed with healthy plant protein and are super tasty.

1 red onion

3 tbsp olive oil*

4 garlic cloves

1/2 tsp chilli flakes*

1/3 tsp paprika*

1 tsp oregano*

2 tbsp tomato puree*

240g cooked black beans* (any beans work well - I used leftover cannellini beans)

1 cup cooked quinoa*

  • Preheat oven to 180C.
  • Add black beans to a parchment-lined baking sheet. Bake for 15 minutes or until beans appear cracked and feel dry to the touch. Remove beans from the oven and then increase oven heat to 200C.
  • Heat a large (oven-safe) skillet over medium heat. Once hot, add a drizzle of oil, onion and garlic. Sauté for 2-3 minutes, or until slightly softened, stirring frequently. Remove from heat (and reserve pan for later use).
  • Add black beans to a food processor along with garlic, onion, sea salt, oregano, red pepper flake, and pulse into a loose meal (DON’T overmix). Then add cooked/cooled quinoa and tomato paste. Pulse to combine until a textured dough forms (you’re not looking for a purée, but it should be semi-tacky).
  • Taste and adjust flavour as needed.
  • Scoop out heaping 1 1/2 Tbsp amounts and gently form into small balls using your hands. Add to a plate and refrigerate for 15 minutes.
  • Heat an oven-safe metal or cast-iron skillet over medium heat. Once hot, add a small amount of oil to prevent sticking, then add the meatballs. Sauté for a few minutes, gently turning the meatballs to get a slight crust on either side. Then transfer to the oven and bake for 20-30 minutes or until golden brown on the edges and slightly dry to the touch.
  • Serve in a nice tomato sauce with pasta, or in a wrap filled with veggies & hummus.