Vegetarian Meatballs
These Vegetarian Meatballs are designed to actually hold together. Learn the exact ingredient ratios and cooking method that prevent crumbly results while giving you crispy, satisfying meatballs every time.
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“This is an awesome recipe. I’ve made these about three times now and they’re always great! Thanks so much for posting this!”
—Carley
Vegetarian Meatballs That Actually Work (And Don’t Fall Apart)
If you’ve ever made vegetarian meatballs that turned into sad crumbles of beans in a skillet, you’re not alone. The biggest challenge with these usually isn’t flavor, it’s getting them to freakin’ hold together.
These black bean meatballs are built differently. Instead of pureeing everything into mush, we *partially* mash the beans, add breadcrumbs for binding, and throw in some walnuts for texture. The result is something that actually feels like a meatball. Crisp on the outside, tender inside, and sturdy enough to hold up in sauce.
The best part is that you can eat them every week and not get bored, because of how versatile they are. They can be eaten on their own, tossed with marinara sauce and served over spaghetti, or even incorporated into a salad.
Why You Will Love Black Bean Meatballs
- They hold their shape. We purposefully only mash some of the beans, so the balls retain some structure instead of just being mush inside.
- Crispy outside, tender inside. Pan-frying creates a really nice texture.
- Flexible flavor. These can go Italian with pasta sauce or lean Southwestern in a salad, or work in just about any other easy meal you want to throw together on a weeknight. They even work as appetizers! Sprinkle with a bit of basil or parsley for a pretty presentation.
Bean Meatballs Ingredients
A full recipe card, including exact ingredient amounts, appears at the bottom of this post.
- black beans – the base of the recipe. We mash them just enough to bind, but leave some texture so the meatballs aren’t pasty. It’s important that these are rinsed and drained first.
- egg – this acts as the binder for this vegetarian meatball recipe. If you’d like to make vegan meatballs, it’s possible that you could substitute vegan egg replacement, but we haven’t tested them this way.
- breadcrumbs – absorb moisture and bind the mixture so the meatballs don’t fall apart. We use panko breadcrumbs because it’s what we keep on hand, but plain or Italian-style breadcrumbs work great, too.
- walnuts – this is the secret weapon to these meatless meatballs. They add fat, texture, and a somehow “meaty” quality. You could also use pecans, almonds or pepitas.
- oregano – gives a subtle savory backbone that works for both Italian and Southwestern flavors. Feel free to add more herbs and spices, or garlic, to suit your taste and the dish you plan to serve these meatballs with or in.
- salt and pepper – essential for bringing out the flavor of beans, which can otherwise be pretty bland.
- extra-virgin olive oil – for pan frying the meatballs and getting them nice and brown. No oven required!
How To Make This Vegetarian Meatballs Recipe
- MASH. Put the egg in a medium bowl and beat until smooth. Add the beans, breadcrumbs, walnuts, oregano, salt and pepper and use a potato masher to mash until the mixture is chunky but holds together when pressed.
- FORM. Shape into golf ball-sized portions using your hands or a scoop. Press firmly so they don’t crumble later.
- FRY. Heat the oil in a large nonstick skillet. Transfer the black bean meatballs to the skillet and cook until they are golden brown on all sides and warmed through, turning occasionally.
Home Chef Tips For Bean Balls
- Look for the right texture. The mixture should hold together when squeezed but still have visible bean pieces.
- If it feels too wet, add a spoonful of breadcrumbs. Different brands of beans can vary in moisture.
- Don’t rush the browning. Let each side develop a crust before turning.
Make Ahead, Storage And Reheating
- Make Ahead: Form the meatballs, then cover and refrigerate up to 24 hours before cooking.
- Refrigerate: If you have leftovers of this bean ball recipe, transfer them to an airtight container and place them in the fridge uncovered for a few hours until they are fully chilled, then cover them with the lid and keep in the refrigerator up to 3 days.
- Reheat: Warm in a skillet over medium-low heat or microwave at 50 percent power until heated through.
- Freeze: Chill and then freeze in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating. Texture will be slightly softer.
Black Bean Meatball Recipe FAQ
The mixture is likely too wet or over-mashed. Add breadcrumbs and make sure some bean texture remains.
Yes, but you’ll lose some of the crispy exterior. Bake at 400 degrees F until browned, about 15 minutes.
You can try a flax egg, but it hasn’t been tested and may slightly affect structure.
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Black Bean Vegetarian Meatballs
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Ingredients
- 1 large egg
- 1 can black beans, rinsed and drained 15 ounces
- ⅓ cup panko breadcrumbs
- 1 ½ tablespoons finely chopped walnuts
- ¾ teaspoon dried oregano leaves
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 2 tablespoons olive oil
Instructions
- In medium bowl, beat egg until smooth. Add beans, breadcrumbs, walnuts, oregano, salt and pepper. Use potato masher to mash mixture until it is a chunky but mashed consistency (you can also pulse ingredients in a food processor for this step). Form mixture into 10 golf ball-sized balls.
- Heat oil in large nonstick skillet over medium heat. Transfer meatballs to skillet; cook 6 to 8 minutes or until browned on all sides and warmed through, turning occasionally.
This is an awesome recipe. I’m just putting it out there because I didn’t have all the ingredients the first time.
I replaced the walnuts and panko with carrot and oats. You don’t have to peak the carrot I only take one smaller one, cut it into thumb sized pieces and add it in with my oats. Blend the. Add in the other ingredients. If it doesn’t immediately come together I add more oats or a bit of flour it’ll it’s the right consistency.
I’ve made these about three times now and they’re always great! Thanks so much for posting this!
I’m so glad to hear you like this, Carley! I’m all about using what you have on hand, and what you like, to make a recipe work for you!
Anyone know how many WW points are in one meatball?
I just made these for dinner and had to scour my Pinterest to find this recipe again just so I could comment!
All I can say is, WOW! We never have pumkin seeds where I live, so instead I substituted Badia brand Health Seed Trilogy Seeds (flax, chia, and hemp seeds) for a little texture kick. SO GOOD. Thank you for this! I don’t know how I never thought of this!
I am so glad you loved these, Shaye! Thank you so much for stopping by 🙂
Just made these! I used sunflower seeds in place of pumpkin seeds and crushed them a bit before adding them – they are so savory in the final patty! close to pumpkin seed flavor. And I added a touch of garlic powder, and onion powder. I have not found a successful vegetarian burger recipe in years, thank you for the simplicity! I must say, I like this a lot. I smooshed down the small golf ball sized meatballs to help them brown quicker, so I ended up with 12 mini patties ♥.
So glad these were a hit for you, Kelly! I like the idea of making them into little patties 🙂
Looks like a good
recipe, will try tonight. The best way to ruin a non stick frypan is to spray it with oil.
Curious…about how many golf ball-sized “meatballs” do you get out of this recipe?
Thanks! Can’t wait to try them with spaghetti and meatballs! ?
Never mind! Just saw where it says to form into 10 balls. My goof up!
No worries, Kelly. I hope you enjoyed this recipe!
I never would have guessed these are meatless!! What a great idea! Thank your for sharing! I pinned and stumbled to make sure I can find it!! Looking forward to giving these a try soon 🙂
Thanks so much Marion. I hope you love them!
Ummmm no, Anne, that was NOT too far. Because that sounds AMAZING! Why didn’t I think of this for the leftovers I had of these?!?