• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Oh My Veggies logo

  • Recipes
    • Vegetarian Recipes
    • Vegan Recipes
    • Vegetarian Main Dishes
    • Vegetarian Appetizers
    • Vegetarian Breakfast Recipes
    • Vegetarian Side Dishes
    • Dessert Recipes
    • Snack Recipes
    • Drinks
    • Sauces, Spreads and Condiments
    • Holiday Recipes
    • From our Readers
  • Cooking Tips & Hints
    • Cooking Tips
    • Plant-Based Nutrition
    • Product Reviews
  • Shop Cookbooks
  • About Us
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Find Recipes
  • Cookbooks
  • About Us
  • Freebies!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Find Recipes
    • Cookbooks
    • About Us
    • Freebies!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Oh My Veggies » Vegetarian Recipes » Vegetarian Side Dishes

    Spicy Black Bean Meatballs

    Published: Jan 20, 2014 · by Nicole · Updated: Aug 2, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

     

    While it's true that these meatballs aren't exactly a good fit for pasta and marinara, you can put them in wraps, tacos, burritos, and even make them into meatball sliders. They'd be delicious in a taco salad or in a bowl full of rice and fajita veggies. But if you don't want to mess with all of that, just serve 'em up as is with a little salsa, sour cream, or smoky garlic aioli.

    Recipe

    Spicy Black Bean Meatball Recipe

    Spicy Black Bean Meatballs

    These Spicy Black Bean Meatballs are perfect served with a little salsa, but they also make great wraps, sliders, and subs!
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Course: Appetizer, Main Course
    Cuisine: American
    Diet: Vegetarian
    Keyword: Spicy Black Bean Meatballs, vegetarian meatballs
    Servings: 12 meatballs
    Calories: 27kcal
    Author: Oh My Veggies

    Ingredients

    • ½ cup old-fashioned oats
    • 1 15-ounce can black beans, rinsed and drained (or 1 ½ cups cooked black beans)
    • ⅓ cup frozen corn kernels
    • ¼ cup thinly sliced green onions
    • 3 cloves garlic minced
    • 3 tablespoons salsa tomato-based
    • 2 teaspoons ground cumin
    • 1 teaspoon chili powder
    • 1 teaspoon dried oregano
    • ½ teaspoon smoked paprika
    • ½ teaspoon cayenne pepper
    • Salt and pepper to taste
    • 1 egg beaten
    • Salsa for serving
    US Customary - Metric

    Instructions

    • Preheat oven to 350ºF.
    • Put the oats in the small bowl of a food processor and process until coarsely ground—it shouldn't be flour-like, but there should be very few whole oats left when you're finished.
    • Place the black beans in a medium bowl. Use a fork to partially mash them, then fold in the oats, corn, green onions, garlic, and salsa. Sprinkle the cumin, chili powder, oregano, paprika, and cayenne over the top of the mixture and then stir them in too. Add salt and pepper to taste, then mix in the beaten egg.
    • Spray a mini-muffin tin with oil. Form the black bean mixture into 12 balls and place each in a muffin cup. Bake for 20-30 minutes, or until the tops of the meatballs are dry to the touch and just beginning to brown. Let the meatballs cool for about 5 minutes, then carefully run a butter knife along the edges of the muffin cups to loosen them and pop them out of the muffin tin. Serve with salsa or in wraps, burritos, as meatball sliders or subs, etc.

    Nutrition

    Calories: 27kcalCarbohydrates: 4gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 14mgSodium: 38mgPotassium: 64mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 1mgCalcium: 15mgIron: 1mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « This Week's Meatless Meal Plan | 01.20.14
    A Guide to Root Vegetables »

    Vegetarian Appetizers, Vegetarian Main Dishes, Vegetarian Recipes, Vegetarian Side Dishes black beans, gluten-free, main dishes

    Reader Interactions

    Comments

    1. liz says

      July 16, 2014 at 1:58 pm

      can u use white beans as well?

      Reply
      • Kiersten Frase says

        July 21, 2014 at 4:05 pm

        I've never tried it, but it should work just fine.

        Reply
    2. Emily says

      September 22, 2014 at 6:42 pm

      This looks absolutely delicious! I was thinking of doing it as a pasta dish. What sauce would you recommend because I'm not sure if a tomato one would go. Or do you think it would? Thanks!

      Reply
      • Kiersten Frase says

        September 30, 2014 at 4:31 pm

        You could do a cilantro pesto or an enchilada sauce. I've even tossed pasta with salsa and veggies - that would work too!

        Reply
        • Heather says

          July 19, 2016 at 12:40 pm

          salsa is an amazing pasta sauce!

          Reply
    3. hope says

      May 30, 2015 at 4:39 pm

      Do these freeze well?

      Reply
    4. sos says

      September 26, 2016 at 11:06 am

      Just made this! They turned out fantastic! Instead of fresh garlic, I subbed 1/2 t garlic powder and added 1/2 t onion powder. We tossed these in mushroom/garlic pasta sauce and made meatball subs!! Thank you!

      Reply
      • Kiersten says

        September 29, 2016 at 9:56 am

        I'm glad you enjoyed the recipe!

        Reply
    5. Joshua Kreais says

      April 10, 2017 at 6:26 pm

      Just made this tonight. Except we didn't have any salsa, so I just subbed an equal amount of ketchup. They were superb! Even my twin five year olds devoured them (I also cut the cayenne pepper down to 1/4 tsp, because I knew the youngsters would be eating then too)
      Thank you so much for this recipe. Will be making this again soon!

      Reply
    6. Marcella says

      April 17, 2018 at 12:24 am

      5 stars
      THANKS FOR THE MINI MUFFIN TIN IDEA WITH THESE, GREAT IDEA!!!!!!!!!! i'M GOING TO MAKE THESE FOR A TACO SALAD, FUN!!

      1

      Reply
    « Older Comments
    5 from 1 vote

    Something to say? Leave a comment. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    image of the author

    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

    signature of author

    get a free 5 day vegetarian meal plan

    shop our vegetarian and vegan cookbooks

    Footer

    ↑ back to top

    • Shop Cookbooks
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.

    veg kitchen
    step away from the carbs
    all she cooks
    midlife rambler
    wandertooth logo

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Hook & Porter Media

    2.7K shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.