Black Bean Meatballs with Mushrooms

These black bean meatballs with mushrooms are one of the simplest variations of meatless vegetarian meatballs, and they are packed with plant-based protein and nutrients.

Four vegetables (black beans, mushrooms, carrots, and onion) serve as the basis of these meatballs. Beans and mushrooms work really great together, they make a meat-like texture and are very healthy and filling . Oats and egg bind the mixture together, so it becomes possible for the meatless balls to be firm enough and not fall apart while cooking. This recipe makes approximately 20 meatballs.

Cooked black bean meatballs with mushrooms can be an appetizer on their own, however they may seem a bit dry without any sauce. We recommend to serve them with some homemade marinara or gravy, or even cranberry jam! These meatless meatballs taste best in tandem with whole wheat pasta dishes, mashed sweet potatoes, or even on a bed of salad greens.

Here’s how you make these amazing meatless meatballs!

1. Peel and roughly chop carrots, onion and garlic. Set a large, high-sided skillet over medium heat, add in olive oil. When the skillet is hot, add onion, garlic and carrots and cook for 3-5 minutes until soft and golden brown

2. Then add in chopped mushrooms and fry for another 3-5 minutes until mushrooms are tender.

3. Add drained and rinsed black beans to the skillet, and stir to combine. Season the vegetable mix with salt, black pepper and soy sauce. Cook for an additional minute to heat the beans through. Set aside to cool down.

4. Transfer the bean-vegetable mixture into the food processor or a grinder and blend well into a smooth mince mixture. Add rolled oats and one egg. Allow meatball mixture to sit for 3-5 minutes to allow for the breadcrumbs to absorb some of the moisture.

5. Place bread crumbs on a plate, roll a small amount of the mixture into balls (portion out slightly heaped tablespoon) and press them into the bread crumbs.

6. Heat some olive oil in skillet on medium heat. Fry in the meatballs for 5 minutes, flip the balls, and fry for another 5 minutes.

7. Place the meatballs in warm marinara sauce for a few minutes before serving. Best enjoyed with mashed sweet potatoes or over whole wheat spaghetti and garnished with some fresh basil.

Chef’s tips:
- Transfer the batter to a bowl, cover with plastic wrap and refrigerate for at least 4 hours or overnight to let the flavors marry (the mixture will also firm up).
- The meatballs can be stored in the fridge or freezer and reheated in oven or fried up in a pan with oil.