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Black Bean Meatballs in Roasted Tomato and Pepper Sauce chiftelute de fasole neagra in sos tomat

Black Bean Meatballs in Roasted Tomato and Pepper Sauce

Looking for a vegan alternative to meatballs? These black bean meatballs simmer in a rich roasted tomato and pepper sauce until glossy and full of flavour. Hearty, satisfying, and on the table in about 40 minutes.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Choose Serving Size 2

Ingredients 

For the meatballs:

  • 1 ½ cup oat flour
  • 1 can black beans drained
  • 2 Tbsp olive oil
  • 1 Tbsp beetroot paste or cooked beetroot
  • 2 cloves garlic
  • 1 onion chopped
  • 1 Tbsp sesame seeds
  • 1 Tbsp parsley chopped, plus more for garnish
  • 2 Tbsp psyllium husks or 1 egg, for the vegetarian version
  • 1 Tbsp soy sauce
  • 2 Tbsp nutritional yeast
  • 1 tsp smoked paprika
  • 1 tsp white pepper
  • 1 tsp salt

For the tomato sauce:

  • 1 Tbsp olive oil
  • 1 onion chopped
  • 1 clove garlic finely chopped
  • 1 red bell pepper roasted and peeled
  • 1½ cup tomatoes canned, crushed
  • 1 Tbsp tomato paste
  • 1 Tbsp brown sugar
  • 2 Tbsp white wine
  • 1 tsp oregano dried
  • 1 tsp basil dried
  • 1 tsp mustard powder
  • 1 tsp white pepper
  • 1 tsp salt

Instructions

  • Making the meatballs:
  • Line a cutting board with parchment paper.
  • Add all the meatball ingredients to a food processor: the black beans, oat flour, olive oil, beetroot paste, garlic, onion, sesame seeds, parsley, psyllium husks, soy sauce, nutritional yeast, smoked paprika, white pepper, and salt. Blend until smooth.
  • Transfer the mixture to a bowl, cover, and let it sit for about 10 minutes.
  • Use a tablespoon to measure out each meatball.
  • Scoop a tablespoon of the bean mixture and roll it into a meatball with your hands.
  • Transfer it to the prepared cutting board. Repeat with the rest of the bean mixture, then set aside.
  • For the sauce:
  • Heat the olive oil in a skillet over medium heat. Add the onion and garlic and sauté for about 2 minutes.
  • Add the crushed tomatoes, tomato paste, brown sugar, white wine, basil, oregano, and mustard powder.
  • Let it simmer for about 4 minutes, then set aside.
  • Add the tomato mixture to a food processor together with the roasted red bell pepper, salt, and white pepper.
  • Blend until the sauce is smooth.
  • Heat another skillet with a little olive oil over medium heat. Add the meatballs and cook, stirring, for about 2 minutes.
  • Add the blended sauce to the meatballs, turn the heat to low, cover, and let it cook for about 7 to 10 minutes.
  • Serve warm, garnished with chopped parsley. Enjoy!

Notes

For a vegetarian (non-vegan) version, replace the psyllium husks with 1 egg. Serve over pasta or rice, or with crusty bread to mop up the sauce. Leftovers keep in an airtight container in the fridge for up to 3 days and reheat gently in a covered pan; the meatballs also freeze well for up to 2 months.