Just cause they are called “meatballs” doesn’t mean I can’t make vegan ones right? These cocktail balls are perfect for your next soiree served with my avocado aioli or my chili-grape sauce. Or if you want to be super traditional, you can serve these with marinara and a big pile of spaghetti!
1 15 oz. can of black beans, drained and rinsed
1 15 oz. can of white beans, drained and rinsed
1 onion, minced
5 cloves of garlic, minced
8 oz. mushrooms, finely chopped
1/2 cup oats
1/2 cup cooked brown rice
1/4 cup breadcrumbs
2 tbsp. nutritional yeast (optional)
1 heaping tbsp. chili powder
2 tsp. paprika
1 tsp. cumin
1/2 tsp. salt
1-2 tbsp. red wine
With a potato masher or your hands, smash the beans in a large bowl until most of the beans are smashed. Add in all of the other ingredients.
Mix well! Roll your meatballs into 1-1 1/2 inch size balls. Now you can either bake on a greased cookie sheet at 375 degrees for about 15 minutes flipping halfway through
You can cook these in a frying pan sprayed with just a little bit of cooking oil on medium high heat until browned all around.
ps you can roll these balls and refrigerate overnight or even freeze!