Black Bean 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.
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.
Calories: 440kcal, Carbohydrates: 44g, Protein: 18g, Fat: 22g, Saturated Fat: 3g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 12g, Trans Fat: 0.01g, Cholesterol: 82mg, Sodium: 1212mg, Potassium: 749mg, Fiber: 16g, Sugar: 1g, Vitamin A: 142IU, Vitamin C: 6mg, Calcium: 125mg, Iron: 5mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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