April 15, 2012

Spaghetti and Black Bean Meatballs

Chris and I both loved tonight's dinner.  Since I've never liked the taste of meat, I avoid meat substitutes, however Chris loves meat so I was curious to see if he'd like black bean "meatballs."

Ever since making artichoke spinach pasta using a jar of marinara sauce, I'm a huge fan of adulterating jarred sauce.  Tonight I added roasted red peppers, baby spinach, chopped onions and red wine.

For the meatballs, I followed a recipe from the Peas and Thank You cookbook for Mediterranean lentil meatballs.  This is only the second recipe I've tried from the book, but I've really liked both.  I need to be better about making recipes from the numerous cookbooks I own. 

Vegetarian Meatballs

Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients (serves 4)
  • 15 oz can black beans, rinsed and drained
  • 1 cup rolled oats
  • 3 cloves garlic
  • 1/2 cup chopped onion
  • 1/3 cup fresh basil
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Heat oven to 350 degrees.
  • Combine all ingredients in a food processor and pulse until mixture forms a wet-looking, thick batter.
  • Form mixture into 1 1/2-inch balls and place on a lightly greased baking sheet. I use a medium cookie scoop, which holds about 1 1/2 tablespoons, to portion each ball.
  • Bake for 20 to 25 minutes or until heated through and crisp on the outside.

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  1. I made these "meat"-balls last night, and they were delicious! My husband and I are mostly vegetarian, and have also recently given up processed soy products. I used to buy soy-based meatballs from the store, but this is a fantastic and healthy home-made, whole-foods option. And so easy!

  2. Doesn't worcestershire sauce contain anchovies?

    1. That's correct, but Whole Foods sells a vegetarian version without anchovies.