Vegan BBQ Black Bean Meatballs
Serves 12
20 mins prep
40 mins cook
60 mins total
| These vegan black bean meatballs are perfect as an appetizer, or to freeze for when you need some balls to throw in your spaghetti sauce! |
For the "Meat" Balls:
For the BBQ Sauce:
Add your "meat" ball ingredients into the processor and blend till everything is well combined. You want to ensure there is no loose flour from the oats, this is how you know you've done blending.
Begin rolling into "meatballs" I like using a tbsp. to measure or even a small ice cream scoop. Please note, you're balls will cook differently depending on the size you roll them. Once your balls are rolled, set them into the fridge while you prepare your BBQ sauce.
Into a medium-sized pot add your oil and heat on low for a 1 minute. Add your onions and cook for 5 minutes or until fragrant and translucent. Add your garlic and cook for another minute. Add the remainder of your ingredients and simmer on medium for around 10-15 minutes, stirring often to avoid sticking or burning. Taste and ensure it has the flavours you desire. If it's perfect then remove from heat, once cooled enough to handle use a hand blender to thicken and blend. Set aside.
Into a large non-stick, pan heat your olive oil for 1 minute or so. Add your balls and cook for around 1 minute on each side. Add your desired amount of BBQ sauce to the pot and cook for around 5-6 minutes, on medium, with the lid on, until your balls are cooked throughout. A way to test this is to cut into one and check if it's hot in the middle and steaming. That's when you know you're ready to eat all this deliciousness!
Serve hot with Rice, on their own or with salad!
