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.