Vegetarian Classic Homemade Meatballs
Enjoy the cozy, satisfying flavors of Vegetarian Classic Homemade Meatballs—an irresistible plant-based twist on a beloved comfort food. Made with hearty black beans, savory mushrooms, rolled oats, and a touch of Parmesan cheese, these meatballs are packed with protein, texture, and Italian-inspired seasoning. Easy to prepare and baked to golden perfection, they form a deliciously firm bite that pairs beautifully with pasta, marinara sauce, or even in a meatball sub. Perfect for vegetarians and meat-lovers alike, this recipe is a wholesome, flavorful addition to your dinner table, ready in under an hour. Whether for a weeknight meal or a special treat, these vegetarian meatballs will impress everyone at the table!
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Recipe Information
Ingredients
- 15 ounces (1 can) Black beans
- 8 ounces White button mushrooms
- 1 cup Rolled oats
- 1 cup Breadcrumbs
- 0.5 cup, grated Parmesan cheese
- 2 large Eggs
- 1 medium, finely chopped Onion
- 3 cloves, minced Garlic
- 1 tablespoon Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Drain and rinse the black beans. Place them in a large bowl and mash them with a fork or potato masher until most of them are broken down but a few chunks remain for texture.
Clean the mushrooms with a damp paper towel to remove any dirt, then finely chop them.
In a pan over medium heat, add 1 tablespoon of olive oil. Sauté the onions for about 3-4 minutes until translucent. Add the garlic and chopped mushrooms and continue to cook for another 5 minutes until the mushrooms are soft and most of their moisture has evaporated.
Add the sautéed mixture to the mashed black beans, along with the rolled oats, breadcrumbs, grated Parmesan cheese, beaten eggs, Italian seasoning, salt, and black pepper. Mix everything thoroughly until well combined.
Using your hands or a scoop, form the mixture into small balls, about 1.5 inches in diameter, and place them on the prepared baking sheet.
Brush the remaining olive oil over the top of the meatballs to help them brown in the oven.
Bake in the preheated oven for 15-20 minutes, until the meatballs are firm and golden brown.
Remove from the oven and let them cool for a few minutes before serving. These meatballs can be enjoyed with pasta, in a sub, or on their own with your favorite sauce.
Nutrition Facts
Calories |
1778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.7 g | 84% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 416 mg | 139% | |
| Sodium | 4535 mg | 197% | |
| Total Carbohydrate | 224.8 g | 82% | |
| Dietary Fiber | 41.2 g | 147% | |
| Total Sugars | 23.7 g | ||
| Protein | 83.9 g | 168% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 939 mg | 72% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 1630 mg | 35% | |
*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.
