Black Bean Meatless Balls
HB-9506 · Hand-built original · American
Roasted onion, mushroom, garlic and walnuts pulsed with black beans, basil and breadcrumbs, shaped into balls, baked and warmed through in marinara sauce.
AmericanMain course40 min4 servings593 kcalVegetarianDairy-freeHigh Fiber
Main ingredient: beans
Pairs well with: coleslaw, cornbread, potato salad, baked beans
Servings:4quantities adjust to match
Ingredients
- ½ medium yellow onion
- 2 cloves garlic
- 8 oz sliced white mushrooms
- ½ cup walnuts*
- 1 15 oz (425g) can black beans, rinsed and drained thoroughly
- 1 flax egg (combine 1 tablespoon ground flax + 2.5 tablespoon water)
- ¾ cup bread crumbs**
- 1 handful fresh basil, optional
- 1 tablespoon tamari
- ½ teaspoon salt, plus more to taste
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 jar marinara sauce
Method
- Heat the oven to 375°F. Spread the onion, walnuts, garlic cloves and mushrooms on parchment-lined baking sheets and bake for 5 minutes. Take out the walnuts and onions and roast the mushrooms and garlic 5 minutes more.
- Pulse the roasted vegetables and walnuts in a food processor with the black beans and basil, if using, until the mixture is coarse, not smooth.
- Stir in the breadcrumbs, flax egg, tamari, salt, smoked paprika and chili powder.
- Shape the mixture into balls and set them on a baking sheet. Bake 25 to 30 minutes, turning halfway, until browned.
- Pour the marinara over the baked balls in a large saucepan and stir gently until heated through. Serve the balls over pasta with more of the sauce.
Prep: 10 min · Cook: 30 min · Total: 40 min
Nutrition (per serving, where published)
593 kcalCalories
33.1 gProtein
90.7 gCarbs
13.1 gFat
1.9 gSaturates
20.8 gFibre
5.6 gSugars
698 mgSodium
46 mgCholesterol
2049 mgPotassium
204 mgCalcium
8 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data