If you told me five years ago I’d have a black bean meatball recipe on repeat, I’d probably have laughed—well, maybe not out loud, but definitely in that “oh sure” headspace. But here we are! These little beauties came about when my cousin (a notorious meatball fanatic) went veggie for a month, and I wanted something we could both dig into. Much to everyone’s shock, including mine, nobody missed the meat, and now I make ’em whenever I want to be smug about eating plants. Anyway, enough backstory—let’s get messy.
Why You’ll Love This One
I make these whenever I want that sort-of-comfort-food feeling without the post-dinner nap attack. My family goes a bit wild for these, even the ones who claim they’re “not bean people” (still not sure what that means). Plus, I can throw everything in the food processor and—bam—done in under half an hour, unless I get distracted by my phone (which—I admit—always happens). Oh, and they don’t fall apart as easily as you’d think, which solved a big frustration the first time, when I ended up with more black bean “mash” than balls.
Here’s What You Need (Give or Take)
- 1 can (15 oz) of black beans, drained and rinsed (honestly, any brand will do; my grandma would say “just buy whatever’s on sale”)
- 1/2 cup breadcrumbs (panko, regular, or even crushed crackers in a pinch; I’ve even used oats before—works okay)
- 1/4 cup grated Parmesan cheese (sometimes I swap with nutritional yeast when cooking for vegan friends—still tasty)
- 1 large egg (or a flaxseed egg if going plant-only—just mix 1 tbsp flaxseed meal with 2.5 tbsp water)
- 2 cloves garlic, minced (I’ve tried garlic powder when I’m feeling lazy, but fresh is just better here)
- 1/2 small onion, finely chopped (or a big ol’ shallot if that’s what’s lurking in your fridge)
- 1 tsp Italian seasoning (dried oregano and basil mixed together works too)
- 1/2 tsp smoked paprika
- 1/2 tsp salt (add more to taste later if you want—I never measure exactly, anyway)
- 1/4 tsp black pepper
- 2 tbsp chopped fresh parsley, plus extra for serving (optional—I forget half the time, honestly)
- Olive oil for the pan (about 2 tablespoons, give or take a drizzle)
Okay, Let’s Make These!
- Preheat your oven to 400°F (200°C), if you want to bake instead of pan-fry. Truthfully, I switch it up depending on my mood. Or, just heat a big nonstick skillet on medium with a splash of olive oil if you’re a stovetop fan like me.
- Chuck the black beans into a big bowl and mash them with a fork or potato masher until they’re mostly squished but not total mush. (A few chunky bits are good! Texture, baby.) Actually, a food processor works but can turn this into more of a paste if you’re not careful.
- Add the breadcrumbs, Parmesan (or nutritional yeast), egg (or flax egg), minced garlic, onion, Italian seasoning, smoked paprika, salt, pepper, and parsley. Stir until you’ve got a thick, sticky mixture. If it feels too wet, toss in another sprinkle of breadcrumbs; too dry, a splash of water does the trick.
- Scoop out golf ball–sized portions and roll ’em between your hands until they’re vaguely round. Don’t worry about awkward lumps; rustic is in.
- Either fry in the hot skillet with a drizzle of olive oil, turning every so often till they’re golden and crispy all over (about 6 to 8 minutes), or plop them on a parchment-lined baking sheet and bake for 15-18 minutes, flipping halfway. This is where I always “accidentally” taste one.
- Serve with extra parsley on top (if you remembered), and whatever sauce suits you. More on this below!
Stuff I Learned the Hard Way (Notes)
- If you mash the beans too much, you get spread instead of balls—so work gently!
- Let the mixture rest for a few minutes before shaping the balls; it helps them hold up. I totally forgot this once, and half the mix stuck to my hands.
- Baking gives you a drier, chewier meatball. Pan-frying? A bit more flavor and that crispy edge I secretly love.
Some Variations That Actually Work (Mostly…)
- Used kidney beans instead of black beans—works fine if you’re out, though the taste is a smidge earthier.
- Tried subbing in sweetcorn for part of the beans—looked odd, tasted… let’s say not my finest moment. But I’d try a handful of chopped walnuts or sunflower seeds next time for crunch.
- Swap Italian seasoning with cumin and chili powder for a Tex-Mex swing—maybe drizzle with a little chipotle sauce? Oof, so good.
What If I Don’t Have a Food Processor? (Equipment)
Honestly, you just need a bowl and a fork. I claimed my food processor was “essential” the first time, but honestly, too much blending ruins the texture (and cleaning those blades? Nightmare). If you’ve just got a mug and some determination, you’ll still get there.
How Long Do They Last? (Storage)
I always say these keep in the fridge for three days, but, let’s be honest, in my house they’re gone in one. If you do have the willpower, keep them in an airtight container and just reheat in the pan. I suppose you could freeze them, but I never have—they’re just too moreish. I reckon they might get a tiny bit crumbly after freezing, so don’t say I didn’t warn you.
What Do I Eat Them With? (Serving Suggestions)
Honestly, these shine in a bowl of spaghetti with red sauce—that’s my Sunday supper go-to. Or make sub sandwiches with a slather of marinara and a sprinkle of cheese. Sometimes, I just pop a couple cold in a pita with crisp lettuce, because I’m classy like that (don’t tell my kids).
Lessons Learned—My Accidental Pro Tips
- I once skipped resting the mixture—regretted it immediately because everything fell apart like a bad Jenga game.
- Don’t overload your pan, or you’ll get steamed balls instead of crispy ones. (Yeah, that happened.)
- Add a touch more salt after cooking if they taste flat. Season boldly, but don’t blame me if you overdo it!
People Ask Me This
- Can I make these without egg? Absolutely—flax egg works, or probably that fancy egg replacer powder, but I’ve not got around to testing it yet. Someone let me know, eh?
- Are they actually filling? They definitely hit the spot for me. For my teenage nephew, I maybe double the batch. Growing boys, right?
- Why do mine fall apart? Too wet or not enough binding, mayybe too rough with ’em—just add more breadcrumbs or chill the mix a bit.
- Can I skip the cheese? Yup. Like I said above, nutritional yeast makes it vegan and keeps things tasty.
- Could I air fry these? I keep meaning to try, but I don’t have an air fryer (yet). If you do, try 400°F for, I dunno, 10 minutes? Report back.
By the way, if you find some weird combination that works better than mine, please tell me. I love a good kitchen experiment—even the ones that flop!
Ingredients
- 1 can (15 oz) of black beans, drained and rinsed (honestly, any brand will do; my grandma would say “just buy whatever’s on sale”)
- 1/2 cup breadcrumbs (panko, regular, or even crushed crackers in a pinch; I’ve even used oats before—works okay)
- 1/4 cup grated Parmesan cheese (sometimes I swap with nutritional yeast when cooking for vegan friends—still tasty)
- 1 large egg (or a flaxseed egg if going plant-only—just mix 1 tbsp flaxseed meal with 2.5 tbsp water)
- 2 cloves garlic, minced (I’ve tried garlic powder when I’m feeling lazy, but fresh is just better here)
- 1/2 small onion, finely chopped (or a big ol’ shallot if that’s what’s lurking in your fridge)
- 1 tsp Italian seasoning (dried oregano and basil mixed together works too)
- 1/2 tsp smoked paprika
- 1/2 tsp salt (add more to taste later if you want—I never measure exactly, anyway)
- 1/4 tsp black pepper
- 2 tbsp chopped fresh parsley, plus extra for serving (optional—I forget half the time, honestly)
- Olive oil for the pan (about 2 tablespoons, give or take a drizzle)
Instructions
-
1Preheat your oven to 400°F (200°C), if you want to bake instead of pan-fry. Truthfully, I switch it up depending on my mood. Or, just heat a big nonstick skillet on medium with a splash of olive oil if you’re a stovetop fan like me.
-
2Chuck the black beans into a big bowl and mash them with a fork or potato masher until they’re mostly squished but not total mush. (A few chunky bits are good! Texture, baby.) Actually, a food processor works but can turn this into more of a paste if you’re not careful.
-
3Add the breadcrumbs, Parmesan (or nutritional yeast), egg (or flax egg), minced garlic, onion, Italian seasoning, smoked paprika, salt, pepper, and parsley. Stir until you’ve got a thick, sticky mixture. If it feels too wet, toss in another sprinkle of breadcrumbs; too dry, a splash of water does the trick.
-
4Scoop out golf ball–sized portions and roll ’em between your hands until they’re vaguely round. Don’t worry about awkward lumps; rustic is in.
-
5Either fry in the hot skillet with a drizzle of olive oil, turning every so often till they’re golden and crispy all over (about 6 to 8 minutes), or plop them on a parchment-lined baking sheet and bake for 15-18 minutes, flipping halfway. This is where I always “accidentally” taste one.
-
6Serve with extra parsley on top (if you remembered), and whatever sauce suits you. More on this below!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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