Mushroom and Black Bean “Meat” Balls

I stumbled across this meatless meatball recipe a few weeks ago while browsing Pinterest (one of my all time favourite research sites!). I figured it could be a great dinner dish, but also could be interesting as a salad topper for my lunches throughout the week. The recipe looked super easy and I had most of the ingredients at home already- I just had to go pick up a pack of fresh mushrooms.

I finally decided to make them the other night when I was stumped on what to make for dinner and I’m happy to say that the dish turned out beautifully! The meatballs came out moist on the inside with a bit of a crispy outside crust. I always love to cook with mushrooms because of the meaty consistency they lend to a dish.

I chose to eat them on their own, covered in a spicy marinara sauce, but another option is to add some pasta to the mix and make a delicious spaghetti and “meatballs” inspired dinner. Either way you chose to enjoy them they’re packed with flavour and mimic a meatball perfectly. I got roughly 10 large meatballs out of my mixture, so I enjoyed them over a few dinners and a lunch or two during the week.

Fun tip- You can also freeze them in ziplock bags in sets of 2 and pull them out as needed when you’re looking for a quick, healthy meal!

Hope you enjoy!

**If you’re not gluten free or gluten sensitive, you can always use regular breadcrumbs as your binder.

This recipe modified from the Fit Foodie Mama’s Meatless Meatball recipe

meatball 1

Ingredients:

  • 1 15 ounce can of black beans, drained and rinsed
  • 8 ounces of mushrooms, finely chopped
  • 1/2 cup of gluten free Italian bread crumbs
  • 1 egg
  • salt and pepper to taste
  • 1 tsp garlic powder
  • Optional- fresh parsley for garnish

Instructions:

  1. Pre-heat your oven to 350 degrees.
  2. Place black beans, mushrooms, bread crumbs, egg, salt, pepper and garlic powder into large bowl.
  3. Mash all ingredients together until thoroughly combined.
  4. Grease a muffin tin with olive oil or butter. (I used a baking pan because I don’t have a muffin tin, so either will work)
  5. Roll mixture into small or medium size balls and place in the muffin tin or baking pan.
  6. Bake for approximately 12-15 for the smaller balls and 15-20 minutes for the larger ones, being careful not to let them dry out.
  7. Remove from oven and serve along with your choice of marinara sauce.

Makes approximately 15 mini “meatballs” or 8-10 larger “meatballs”.

One thought on “Mushroom and Black Bean “Meat” Balls

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s