Spicy Black Bean Meat Balls
Bursting with bold flavors and a hearty texture, these Spicy Black Bean Meatballs are a delicious plant-based twist on a classic comfort food. Made with canned black beans, aromatic spices like cumin, smoked paprika, and chili powder, and a touch of fresh cilantro, these meatballs are both zesty and satisfying. Perfectly crisped in olive oil, they’re naturally vegetarian and can easily be customized for extra heat with a pinch of cayenne pepper. Ready in just 30 minutes, this versatile recipe is ideal for weeknight dinners, served over pasta or tucked into wraps, or as a tasty appetizer paired with your favorite dipping sauce. Packed with protein, fiber, and layers of spice, these black bean meatballs are proof that meat-free meals can be anything but boring.
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Recipe Information
Ingredients
- 1 can (15 oz) Black beans (canned, drained and rinsed)
- 0.75 cup Breadcrumbs
- 0.5 cup Red onion (finely chopped)
- 2 cloves Garlic (minced)
- 1 teaspoon Ground cumin
- 0.5 teaspoon Smoked paprika
- 1 teaspoon Chili powder
- 0.25 teaspoon Cayenne pepper (optional, for extra heat)
- 2 tablespoons Fresh cilantro (chopped)
- 1 large Egg (lightly beaten)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil (for frying)
Instructions
In a large mixing bowl, mash the black beans with a fork or potato masher until mostly smooth. A few chunks can be left for texture.
Add the breadcrumbs, finely chopped red onion, minced garlic, ground cumin, smoked paprika, chili powder, cayenne pepper (if using), and fresh cilantro to the mashed black beans. Mix well to combine.
Mix in the lightly beaten egg, salt, and black pepper. Stir until all the ingredients are evenly combined and the mixture holds together.
Using your hands, shape the mixture into small, golf ball-sized meatballs (about 1 to 1.5 inches in diameter). You should get approximately 12-14 meatballs.
Heat the olive oil in a large skillet over medium heat. Once hot, add the meatballs, being careful not to overcrowd the pan. Cook in batches if necessary.
Fry the meatballs for about 2-3 minutes on each side, until they are golden brown and heated through. Use a spatula to turn them gently so they don’t break apart.
Once cooked, transfer the meatballs to a plate lined with paper towels to absorb any excess oil.
Serve immediately with your favorite marinara sauce over spaghetti, as an appetizer with dipping sauce, or in a sandwich or wrap with fresh greens. Enjoy!
Nutrition Facts
Calories |
1044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 185 mg | 62% | |
| Sodium | 3310 mg | 144% | |
| Total Carbohydrate | 140.3 g | 51% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 10.6 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 266 mg | 20% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1261 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
