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Spicy Black Bean Meatballs

Spicy Black Bean Meatball 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.

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Spicy Black Bean Meatballs

Spicy Black Bean Meatball Recipe

These Spicy Black Bean Meatballs are perfect served with a little salsa, but they also make great wraps, sliders, and subs!

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 12 meatballs

Ingredients

  • 1/2 cup old-fashioned oats
  • 1 (15-ounce) can black beans, rinsed and drained (or 1 1/2 cups cooked black beans)
  • 1/3 cup frozen corn kernels
  • 1/4 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
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • Salt and pepper, to taste
  • 1 egg, beaten
  • Salsa, for serving

Instructions

  1. Preheat oven to 350ΒΊF.
  2. Put the oats in the small bowl of a food processor and process until coarsely groundβ€”it shouldn’t be flour-like, but there should be very few whole oats left when you’re finished.
  3. 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.
  4. 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.

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64 Comments

  • Reply
    Cassie
    January 20, 2014 at 8:43 am

    These are fabulous, Kiersten. I might have to change dinner plans tonight so that I can try these!

    • Reply
      Kiersten Frase
      January 20, 2014 at 2:44 pm

      They are totally worth changing plans for. πŸ˜‰

  • Reply
    Liz @ The Lemon Bowl
    January 20, 2014 at 9:17 am

    These look so amazing!! Happy Birthday!!!

  • Reply
    Melissa @ nourishbymelissa.com
    January 20, 2014 at 9:54 am

    Perfect! I was trying to find a use for the leftover black beans in the fridge….found today’s lunch!

  • Reply
    Abby @ The Frosted Vegan
    January 20, 2014 at 11:39 am

    Oh yeahhhh, I can see plopping these on a crunchy piece of baguette and chowing down, love it!

  • Reply
    Jennie
    January 20, 2014 at 11:49 am

    I can’t have oats… Would cooked quinoa work okay, or maybe rice?

    • Reply
      Kiersten Frase
      January 20, 2014 at 2:42 pm

      I would try panko breadcrumbs–maybe 1/3 of a cup instead of a full half cup, though.

  • Reply
    Laura @ Kneadwhine
    January 20, 2014 at 12:17 pm

    These look brilliant – definitely pinning for future adventuring!

  • Reply
    Deena Kakaya
    January 20, 2014 at 12:32 pm

    Oh they look very lovely Kiersten, are they moist xx

    • Reply
      Kiersten Frase
      January 20, 2014 at 2:41 pm

      It’s hard to tell from the photos, but they are moist from the salsa added to the meatball mixture. πŸ™‚

  • Reply
    dishing up the dirt
    January 20, 2014 at 1:06 pm

    These look fabulous! I’m attempting to make vegetarian meatballs in a harissa tomato sauce. Do you think these ones would be best or would you suggest the lentil mushroom ones? I’m not pairing them with spaghetti but would love to hear your suggestion. Thanks Kiersten!

    • Reply
      Kiersten Frase
      January 20, 2014 at 2:41 pm

      I think I would go with the Lentil Mushroom ones since harissa can be pretty spicy itself. Unless you have a high tolerance for spicy foods, in which case, you could pair spicy with spicy. πŸ™‚

      • Reply
        dishing up the dirt
        January 20, 2014 at 3:13 pm

        Thanks Kiersten! I’m going to whip up a recipe this weekend. I’ll report back! Happy Monday!

  • Reply
    Liz
    January 20, 2014 at 1:24 pm

    It’s your BIRTHDAY?! I know, I know — you’re not a birthday gal. But, well, don’t think of this as a birthday. Think of it as a day for everyone who loves you and is thankful that you’re in their life, in some way or another, to voice their gratitude and wishes for you to stick around another year or so. πŸ™‚ So, let me take the time now to tell you I’m glad you’re here and hope you’ll consider hanging around for awhile. πŸ™‚

    • Reply
      Kiersten Frase
      January 20, 2014 at 2:40 pm

      HA! Did I mention before that I wasn’t into birthdays or are you just making the assumption based on my general curmudgeonry? πŸ™‚ I just feel awkward being the center of attention! It’s weird! But thank you! πŸ˜€

      • Reply
        Liz
        January 20, 2014 at 5:35 pm

        You’ve mentioned your non-celebratory nature in previous posts. πŸ™‚

        I’m like you on the front of being the center of attention, even on birthdays — it all makes me very uncomfortable, as well. I appreciate recognition and acknowledgement, but I do NOT want any fuss to be made over me so I get here you’re coming from. Regardless, I hope you don’t mind the birthday wishes. πŸ™‚

        • Reply
          Kiersten Frase
          January 21, 2014 at 9:39 pm

          Ha ha, yeah, that’s me, very non-celebratory. And then people think I’m a jerk. No! I’m not a jerk! I just get embarrassed when people make a big deal about my birthday. πŸ™‚

  • Reply
    Nancy/SpicieFoodie
    January 20, 2014 at 1:25 pm

    I have been wanting to try out meat-free meatballs. These sound delicious. I’m also appreciating that you tested the recipe using gf oats — a stable for me. Thanks for sharing another great recipe, Kiersten. Have a great week.:)

    • Reply
      Kiersten Frase
      January 20, 2014 at 2:35 pm

      My Lentil Mushroom meatballs also use oats instead of breadcrumbs–I like them better that way! πŸ™‚ Hope you have a great week too!

  • Reply
    Laura (Tutti Dolci)
    January 20, 2014 at 2:10 pm

    I love all the spices you incorporated, these would be great in a pita!

    • Reply
      Kiersten Frase
      January 20, 2014 at 2:34 pm

      Yes, they would make an awesome pita too! πŸ™‚

  • Reply
    Joanne
    January 20, 2014 at 3:14 pm

    Spicy meatball subs?! Ummm yes please. And totally convenient because the.boy will deem them too spicy. So more for me.

    • Reply
      Kiersten Frase
      January 21, 2014 at 9:41 pm

      It’s the best when things work out like that, isn’t it? πŸ™‚

  • Reply
    Dixya @ Food, Pleasure, and Health
    January 20, 2014 at 3:20 pm

    love the idea of using them for my subs.

  • Reply
    Emma
    January 20, 2014 at 3:41 pm

    These look great for stuffing in a pita or in a wrap. Love that they’re made pretty much just with pantry ingredients too πŸ™‚

    • Reply
      Kiersten Frase
      January 21, 2014 at 9:40 pm

      Yes, the only thing I had to buy for these was the green onions, which made me very happy! πŸ™‚

  • Reply
    Meg @ Beard and Bonnet
    January 20, 2014 at 3:51 pm

    Hello beautiful flag embellished veggie meatball! I need you on my plate. This recipe is right up my alley. Thanks for sharing!

    • Reply
      Kiersten Frase
      January 21, 2014 at 9:39 pm

      I think more foods need to be embellished with flags, yes?

  • Reply
    Jill
    January 20, 2014 at 4:38 pm

    Hi they look wonderful, thank you for the recipe!
    What can I use to sub out the egg? I am assuming it is a binder?
    Thanks,

    • Reply
      Kiersten Frase
      January 21, 2014 at 9:39 pm

      I would try a flax egg–1 tablespoon of ground flax seed combined with 3 tablespoons of warm water.

  • Reply
    Natalie @ Once Upon a Cutting Board
    January 20, 2014 at 6:17 pm

    Is it weird that I think these would still be great on pasta (like a southwest version)? All the ideas you gave sound delicious, though, and unlike meat meatballs (which I don’t like on their own usually), these would be great on their own!

    • Reply
      Kiersten Frase
      January 21, 2014 at 9:37 pm

      I was thinking that too, actually–that you could use salsa in place of pasta sauce and top it with avocado, cheese, etc. I was going to suggest that in my post, but then I thought people would think that was crazy, so I didn’t. πŸ™‚

  • Reply
    Louisa [Living Lou]
    January 20, 2014 at 6:57 pm

    This recipe combines all of my favourite flavours into a meatball, so genius! I feel like these would be a great thing to pack for lunch!

    • Reply
      Kiersten Frase
      January 21, 2014 at 9:35 pm

      They would definitely be good for a lunch–or even added to a salad!

  • Reply
    Steph
    January 21, 2014 at 12:12 am

    Oh yum, these look absolutely delicious- I love how you can see all the different ingredients in that little ball- makes them look more colourful and appetizing than just grey mush- like regular meat balls! Also one of my favourite meals are meat-less meat ball wraps and subs πŸ™‚

    • Reply
      Kiersten Frase
      January 21, 2014 at 9:33 pm

      Yes, there’s definitely more stuff in these than a regular meatball! When I make meatballs and burgers and things like that, I like there to be substance to them. πŸ™‚

  • Reply
    Jill @ Fitness, Health and Happiness
    January 21, 2014 at 7:22 am

    Yum! Your recipe (and photos) is making my stomach growl. Pinned for my menu next week πŸ™‚

    • Reply
      Kiersten Frase
      January 21, 2014 at 9:31 pm

      Thanks for the pin–I hope you like them! πŸ™‚

  • Reply
    Ashley
    January 21, 2014 at 3:55 pm

    Oh my gosh I need these meatballs in my life! haha I love the play on regular meatballs – with two of my favorites – black beans and corn! I would definitely enjoy these just by themselves with some salsa!

    • Reply
      Kiersten Frase
      January 21, 2014 at 9:29 pm

      I know corn is so random in meatballs, but I HAD to add corn. I had to! πŸ™‚

  • Reply
    mjskit
    January 21, 2014 at 10:11 pm

    I think I would just serve these on top of a salad and call it good! Love these!

  • Reply
    Genevieve
    January 24, 2014 at 1:20 pm

    I love that these have so much texture with the black beans and corn, and that they don’t look like regular meatballs so I wouldn’t feel as weird about eating them! Meatball sliders sound like the perfect idea for them (actually, I don’t think I’ve ever had a meatball sub or slider, but it sounds good here!)

    • Reply
      Kiersten Frase
      January 24, 2014 at 8:29 pm

      I think meatball subs are my favorite subs! Well, at least the ones made with homemade veggie meatballs. πŸ™‚

  • Reply
    Brooke
    February 5, 2014 at 12:34 pm

    Have been wanting to make these since they were first posted…..and they are DELICIOUS!!! Just the right amount of heat without being too much but makes you come back for more and more!! I did use an egg replacer and they came out great. Loving all your recipes! Your website has been one of my go-to for great veggie recipes! Thanks for the wonderful ideas and inspirations! Keep them coming!

    • Reply
      Kiersten Frase
      February 5, 2014 at 9:30 pm

      I’m happy to hear you enjoyed the recipe! I don’t want to admit how many times it took me to get the seasoning just right. πŸ˜‰

  • Reply
    Karrie Damm
    June 12, 2014 at 5:26 pm

    Did I miss the serving size and nutritional info somewhere? It’s what’s for dinner tonight!

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