Black Bean Firecracker Meatballs
 
 
Author:
Serves: 4
Ingredients
  • 1 can (15 oz) black beans, drained + rinsed
  • ⅓ cup panko crumbs (gluten free breadcrumbs or rolled oats work too)
  • 1 egg (for vegan mix 1 tablespoon flax seed meal + 3 tablespoons water)
  • 1 teaspoon italian seasoning
  • 1 teaspoon fresh ground black pepper
  • ¼ teaspoon sea salt
  • dash of smoked or hungarian sweet paprika
  • pinch of chili powder (omit if you don't want it spicy)
  • ¼ teaspoon turmeric
  • 2 teaspoons toasted sesame seeds
  • Optional add-ins:
  • ½ cup chopped veggies (do not need to be precooked but mine were) such as sliced mushrooms, red pepper, spinach, etc.
  • FIRECRACKER SAUCE RECIPE BELOW
Instructions
  1. Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
  2. Rinse and drain the can of black beans
  3. In your food processor add ALL of the above ingredients except the sesame seeds.
  4. Pulse until combined, but still somewhat chunky. DO NOT OVER MIX or you will end up with a puree!
  5. Scoop and roll into golf ball sized balls. (I use a 1½ tablespoon size cookie scoop for this)
  6. Bake in the oven at 400 degrees for about 12-15 minutes, flipping/turning around halfway through! The edges should be crispy and brown and the middle is soft. Remove from oven and immediately toss in sauce. Place back into the oven to caramelize the sauce for about 5 minutes. Remove, top with toasted sesame seeds, additional desired garnishes and serve with rice or noodles.
  7. Store in the fridge for up to a week or freezer for up to 3 months!
Nutrition Information
Serving size: 4
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2020/02/03/black-bean-meatballs-with-blueberry-firecracker-sauce/