Succulent, tender and bursting with Italian flavors, these super easy vegan meatballs are the ultimate healthy and budget-friendly comfort meal. Ready in 25 minutes! Quantities: 1 can of black beans yields to 20 small meatballs (2 servings).
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Main Course
Cuisine: Italian
Servings: 4
Calories: 249kcal
Author: Katia
Ingredients
115oz-canblack beans, rinsed and drained
1/2cupbreadcrumbs
3/4Tbspvegan Worcestershire sauce or low sodium soya sauce
Add black beans to a food processor along with onion, seeds, basil, Worcestershire sauce, tomato paste, mustard, oregano, salt and pepper. Pulse to combine until a textured dough forms (Don't overmix, you don't want a puree').
Transfer the mixture to a bowl, add breadcrumbs and mix all the ingredients with your hands.
Form small meatballs, about 18-20 pieces and place them on a baking sheet lined with parchment paper.
Bake them for 20 minutes at 360F.
In the meantime, make the tomato sauce: In a medium skillet/pan, heat the olive oil over medium heat. Sauté garlic cloves for 3 minutes, then stir in the tomato sauce and cook for 5 minutes. Season with oregano, salt, and pepper according to your taste.
Reduce the heat and cook the sauce for a further 10 minutes.
In the meanwhile, cook spaghetti in a large pot of salted boiling water.
When the meatballs are baked and crispy, add them to the tomato sauce and stir gently to coat.
Drain spaghetti and stir in the skillet along with tomato sauce, vegan meatballs and shredded basil leaves.
Serve immediately topped with a drizzle of extra virgin olive oil and extra fresh basil leaves.
Notes
Nutrition facts: Please note that the nutrition values are based on an online nutrition calculator. It’s an estimate only and it should not be considered a substitute for a professional nutritionist’s advice. The nutrition value is for one serving (about 5 small meatballs).