The base of the recipe for these spicy black bean meatballs is exactly the same as the black bean burger. The only difference is that it’s now in spherical form! To make these I used the leftover mixture from the black bean burgers. If you use the entire recipe, you’re going to end up with a mountain of “meatballs!”
1 tablespoon chopped garlic
4 regular cans black beans, rinsed and drained, divided
2 tablespoons freshly chopped cilantro leaves
2 teaspoons freshly chopped parsley leaves
1/2 teaspoon red pepper flakes
1/2 cup gluten-free bread crumbs
2 teaspoons chili powder
2 tsp cumin
1 tsp cayenne pepper
1/2 tbsp olive oil (only if mixture seems too dry)
Salt and fresh ground black pepper
Preheat oven to 350 degrees.
In a food processor, pulse onion and garlic until finely chopped. Add 2 cans black beans, cilantro, parsley, egg, red pepper flakes, chili powder, cumin, and cayenne and pulse to combine.
Transfer mixture to a large mixing bowl, add the remaining cans of black beans and the bread crumbs. Season with salt and pepper, to taste, and mix until well combined.
Form into roughly 1″-1.5″ diameter bean balls with your hands. It’s up to you how large they are, just be sure to cook them longer if they are giant!
Bake for roughly 30 minutes, or until the black bean balls are firm and hot all the way through.
Eat over pasta, on their own, or in a lettuce wrap as I did! I topped them with diced tomato, leftover grilled peppers, and spicy vegan aioli (Veganaise, fresh minced garlic, lemon juice, and cayenne).