These vegan meatballs come together very quickly with the whizz of the food processor and without any chopping. You can cook them in a pan, air fryer, or oven. They are a delicious source of plant-based protein.
I make these meatballs every week for my kids, and they are a big hit with the whole family.
Making meatballs looks complicated, but it’s actually a very quick meal to make because you just whizz them up in your food processor, and then cook them. There is no chopping required for these meatballs. I save even more time by using frozen onions in this recipe.
You can cook these in one of 3 ways making this recipe very versatile depending on the equipment you own.
The fastest way to cook these meatballs is in the air fryer, followed by the pan. The most hands-off method of cooking them is in the oven.
If you’d like to see how easy it is to throw all this together, check out my video where I walk you through the recipe step by step. Click here to subscribe to my Youtube channel.
Why You’ll Love This Recipe
- This recipe, and all of the recipes on my website are vegan and plant-based
- This recipe and all of the recipes on my website are gluten-free
- This recipe contains 159 calories per serving
- This recipe contains 8g protein per serving
- This recipe contains 72 mg of calcium per serving
- This recipe contains 10g of fiber per serving.
- This recipe takes 5 minutes of active preparation time and 10 minutes of cooking time. You can use the cooking time to get on with other things.
- This recipe is made extra tasty by the addition of Italian and Burger Seasoning.
- I have simplified this recipe by limiting the number of ingredients and using everyday ingredients such as black beans, oats, and onions.
The Structure Of A Plant Based Plate
Each of the recipes I create fits into my Plant Plate System. This system incorporates 5 food groups into every meal.
The 5 food groups are 1) Plant Protein, 2), Leaves, Fruit, And Veg, 3) Aesthetic Additions, 4) Nutrient Packed Carbohydrates, and 5) Taste
This recipe adds plant protein to any dish. It falls under the “vegan protein” category on the Plant Based Plate and is not a complete meal.
The diagram below helps you visually see how this element features on a Plant-Based Plate.
Here are the main kitchen equipment tools I have used to create this recipe.
I highly suggest you use a non-stick pan for the vegetable and sauce part of this recipe. In a non-stick pan, this recipe cooks like a dream, with minimal stirring needed.
You can get the large pan that I use by clicking here. Please note, I bought the largest size.
You can get the 10-piece cookware set that I have by clicking here. Please note, this set contains a smaller version of the large deep pan that I bought separately.
I used my food processor for this recipe. I love this food processor because it has some handy attachments like a grater, and the ability to slice vegetables very quickly. It also has a smaller compartment for making smaller batches of food.
Air Fryer Silicone Baking Dish
I often use this silicone baking dish when I’m baking with wet ingredients. It is 8 inches or 20 cm and square. It fits my Cosori Air Fryer. Make sure you measure the inside of your Air Fryer before purchasing an Air Fryer baking dish.
How To Make This Recipe
- Process all the ingredients together and roll small balls from the mixture.
- You can then either fry the meatballs in a pan, air fryer or bake in the oven.
Ways To Use This Recipe
Here are some of my favorite ways to serve vegan meatballs:
- Spaghetti, tomato sauce, and vegetables
- Mash, broccoli or carrots, and gravy
- In a sandwich
- On top of a pizza
- Canned Beans: Replace the beans with any beans of your choice, chickpeas, or cooked lentils from a can.
- Oats: Use rolled oats, oat flour or any other flour of your choice to bind the meatballs.
- Onions: You can replace the onions with a vegetable of your choice.
- Vegetable stock powder: You can replace it with a different stock powder or stock cube of your choice.
- Italian seasoning: You can replace it with any dried herbs of your choice.
- Sea salt: You can replace it with any salt of your choice or 1 tablespoon of tamari.
Vegan Meatballs keep for up to 4 days in the fridge in an air-tight container. They also freeze well for up to 3 months. Defrost them before using them. Reheat them by warming them up gently in a pan, oven, or air fryer.
More Plant Protein Recipes
If you’re looking for more plant protein recipes, check out some of my other recipes:
- 5 Minute Vegan Tortilla Pizza
- 10 Minute Plant Based Black Bean Burger (Gluten Free)
- Homemade Vegan Crunchwrap Recipe
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Easy Vegan Gluten Free Black Bean Meatballs (3 Ways)
- Air Fryer
- Food Processor
- 2 Cans Black Beans (Rinsed And Drained)
- 1 Cup (1 Large Onion) Diced Onions
- 4 Tablespoons Rolled Oats, Oat Flour Or Other Flour
- 2 Teaspoons Of My Homemade Burger Seasoning Or 1 Teaspoon Paprika, 1 Teaspoon Garlic Powder, 1 Teaspoon Onion Powder, And A Pinch Of Black Pepper
- 1 Teaspoon Of My Homemade Italian Seasoning Or ½ Teaspoon Of Basil, ½ Teaspoon Of Oregano, And ½ Teaspoon Parsley
- 1 Teaspoon Salt (Or 4 Teaspoons Tamari)
- Add the canned black beans, onion, oats, burger seasoning, Italian seasoning, and salt to a food processor. Process until you can form a ball that sticks together. Don’t over-process. Scrape down the sides and stir.
- Roll small balls of the mixture to form meatballs. To make things easier, I like to use a small scoop.
- Cook your meatballs using one of the following options:
- You can fry them on a medium heat, in a non-stick pan with or without oil, turning them until they are golden on all sides. I like to use an oil spray for fewer calories.
- Spray a little oil spray on the bottom of your air fryer. Place the meatballs in the air fryer basket and spray them with a little oil spray. Cook at 200C/ 400F for 5-10 minutes, shaking the basket every few minutes. Check on them frequently.
- Add your meatballs to a non-stick baking tray, spray them with oil, and bake them at 200C/ 400F for 15-20 minutes until they are golden.
Now it’s your turn to make magic with food.