November 17th, 2024
Recipes
Cheesy Stuffed Black Bean Meatballs
Valentina P
- Difficulty
•
- Time 35"
Tasty black bean meatballs stuffed with melty vegan cheese. If you'd rather not use a cheese substitute, try stuffing these with a fresh cherry tomato. Once they're shaped, the vegan meatballs are baked (or pan-fried) until perfectly cooked.
How To MakeDiet Type: Plant-based
Shopping List
- 1 (15 ounce) can black beans, drained and rinsed
- 1 1/4 cups cooked white or brown rice
- 6 tablespoons vegan parmesan (store-bought or homemade)
- 33333333/100000000 cup mozzarella-style block-style or shredded cheese
- 1/4 cup onion, chopped
- 1/4 cup fresh parsley, chopped
- 2 1/2 tablespoons tomato paste
- 1 tablespoon olive oil
- 1 tablespoon brown rice flour
- 2 garlic cloves, minced
- 1 teaspoon dried oregano or Italian seasoning
- 1/2 teaspoon salt
- freshly ground black pepper, to taste
Instructions
- Step 1: Add all of the ingredients, except the mozzarella, to a food processor. Pulse until everything is incorporated and a thick paste is formed, about 30 seconds. Refrigerate the batter at least 15 minutes to overnight.
- Step 2: Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Step 3: Wet your hands with water. Shape a meatball-sized amount of the chilled batter into an oval, about as long as a thumb. Press an indentation in the batter and stuff the cavity with 1 scant tablespoon of the cheese. Roll the batter back up the sides to cover the cheese entirely. Place the meatball on the lined pan. Repeat process with the remaining batter, wetting your hands as needed.
- Step 4: Bake for 25 to 30 minutes. Gently flip the meatballs over halfway though cooking time. If the meatballs are sticking to the parchment, let them cool a few minutes before handling. To pan-fry the meatballs instead, heat a thin layer of oil in a frying pan over medium-high heat. Fry the meatballs until all sides are crisp.
- Serve: Enjoy. This is great alongside a side salad drizzled with Easy Italian Vinaigrette.
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Cheesy Stuffed Black Bean Meatballs
PT35M 1 (15 ounce) can black beans, drained and rinsed 1 1/4 cups cooked white or brown rice 6 tablespoons vegan parmesan (store-bought or homemade) 33333333/100000000 cup mozzarella-style block-style or shredded cheese 1/4 cup onion, chopped 1/4 cup fresh parsley, chopped 2 1/2 tablespoons tomato paste 1 tablespoon olive oil 1 tablespoon brown rice flour 2 garlic cloves, minced 1 teaspoon dried oregano or Italian seasoning 1/2 teaspoon salt freshly ground black pepper, to taste Gluten Free Vegan 5 Servings
Ingredients:
