Sunday, February 20, 2011

Vegetarian Cooking: Two Bean Veggie "Meatballs" Recipe

This veggie meatball recipe works great with pasta and sauce, or you can use them in a meatball sandwich, or any other way you enjoy them.  They are a bit softer than a "meat meatball", but they still hold together surprisingly well.  

15 oz. can black beans, no salt added (rinsed)
15 oz. can pinto beans, no salt added (rinsed)
NOTE: If you don't have no salt added beans, adjust amount of salt later in the recipe
small onion
3 cloves garlic
1 tsp salt
1/2 tsp pepper
1 tsp basil
1/2 tsp oregano
1/2 tsp rosemary
2 C. fresh bread crumbs
2 eggs

Heat oven to 350 degrees. Use food processor to process several slices of bread until you have 2 cups of crumbs. Move crumbs to large bowl. Put onion and garlic in food processor and chop until fine. Add beans and seasoning to food processor and process until almost smooth (like a chunky paste). Put this mixture in bowl with bread crumbs. Add 2 eggs and mix all together. Form mixture into 2 inch balls and place on greased cookie sheet. Bake for 25 minutes. Flip all meatballs and return to oven for an additional 10 minutes.


  1. This looks delicious! I love the idea of substituting beans for meat!

  2. I made my bean "meatballs" in a pan and, while they tasted great, they fell apart! I'm going to try baking them next time.

    My version:

  3. Yes, too fragile to just fry, but you could probably bake and then brown in a frying pan afterwards.


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