Who said meatballs can only contain meat? These days, meatballs are enjoyed all over the globe and come in many different forms. This plant-based take on meatballs resembles the flavors of Italian-American meatballs which are made with quinoa, black beans and herbs. 

Ingredients

• 1 cup cooked and cooled quinoa
• 1 15-ounce can black beans 
• 2 Tbsp water 
• 3 cloves garlic
• 1/2 cup diced shallot
• 1/4 tsp sea salt
• 2 1/2 tsp fresh oregano 
• 1/2 tsp red pepper flake 
• 1/2 tsp fennel seeds 
• 1/2 cup vegan parmesan cheese 
• 2 Tbsp tomato paste
• 3 Tbsp chopped fresh basil or parsley 
• 1-2 Tbsp vegan worcestershire sauce 

Instructions

• Prepare the quinoa as per packet, 1/3 cup uncooked quinoa will yield ~1 cup cooked.
• Preheat oven to 350 degrees F (176 C). Add rinsed, dried black beans to a parchment-lined baking sheet. Bake for 15 minutes or until beans appear cracked and feel dry to the touch. Remove beans from the oven and then increase oven heat to 375 degrees F (190C).
• Heat a large (oven-safe) skillet over medium heat. Once hot, add water (or oil), garlic, and shallot. Sauté for 2-3 minutes, or until slightly softened, stirring frequently. Remove from heat and reserve pan for later use.
• Add black beans to a food processor along with garlic, shallot, sea salt, oregano, red pepper flake, and fennel and pulse into a loose meal (DON’T overmix). Then add cooked/cooled quinoa, vegan parmesan cheese, tomato paste, fresh basil or parsley, and Worcestershire. Pulse to combine until a textured dough forms.
• Taste and adjust flavor as needed, adding more salt for saltiness/depth of flavor, red pepper flake for heat, herbs for earthiness, or Worcestershire for more depth of flavor. If it’s too tacky or wet, add more vegan parmesan cheese and pulse to combine (we added a bit more).
• Scoop out heaping 1 1/2 Tbsp amounts and gently form into small balls using your hands. Add to a plate and refrigerate for 15 minutes.
• Heat an oven-safe metal or cast-iron skillet over medium heat. Once hot, add a small amount of oil to prevent sticking, then add the meatballs. Sauté for a few minutes, gently turning the meatballs to get a slight crust on either side. Then transfer to the oven and bake for 20-30 minutes or until golden brown on the edges and slightly dry to the touch. 
• These meatballs are delicious as is, or you can add some marinara to the pan and heat over medium heat for 5 minutes to infuse more flavor.
• Serve with marinara and additional vegan parmesan cheese. These are also delicious atop any pasta. Leftover meatballs keep for 4-5 days in the refrigerator or 1 month in the freezer.