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.
- 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
- 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.