I was really surprised these black bean feta meatballs actually worked out without an egg. And you know what? This recipe for easy black bean meatballs can be a super tasty, quick, simple meatless dinner idea. Simply serve these with some salad, roasted peppers and garlic sauteed kale. Really great meal prep recipe too!
Alright, it’s time for me to come out of the cave and share a recipe again! It’s been what, a few months already and it’s not like I haven’t been eating or cooking. I mean, that’s almost all I do and think about. I know, it’s pretty sad. But also, I get to imagine black bean recipes like this one.
Feta and Black Bean Meatballs Ingredients
To make the feta and black bean meatballs recipe you’ll need:
Canned black beans. Pretty sure you can make the “meatballs” using any type of beans, but black beans are the type I actually can digest best. So that’s my recommendation if you have digestive issues and want to eat beans.
Garlic. No need to explain, because we all know garlic is a NEEDED ingredient in every recipe.
Mint. I love the combination of fresh mint and garlic! Also, my dad had a lot of mint in his backyard, so this solved the dilemma of “Which herb should I use”. You can also try parsley, basil or even cilantro.
Feta. If you need to be watching your sodium intake, make sure to not overdo it with the feta. You can also let it sit in filtered water overnight in the fridge to reduce the salt content.
Spices and oil. Chili flakes, black pepper, coriander, you can also add cumin or some turmeric – whatever spices you have and enjoy. You’ll need the oil for frying.
How To Make These Black Bean Feta Meatballs
You will not believe how easily and quickly this black bean feta meatballs recipe comes together. Here’s what you’ll do:
Rinse and drain your black beans really well before using in this recipe. Add them to a big bowl and mash with a fork or a masher.
Once mashed pretty thoroughly, add in the thinly chopped mint, the minced garlic, spices and crumbled feta (or goat cheese). Mix.
Use your clean hands to shape walnut-sized patties or “meatballs” and place them on a plate or directly onto the nonstick, greased pan that you’re going to use for the “frying”.
Cook at medium to medium-high heat flipping carefully to give both sides that golden-brown look. Then transfer onto a plate.
And it was that simple – your vegetarian meatballs are ready!
What To Serve These Black Bean Meatballs With
I served these meatballs for dinner with some sauteed kale (with more garlic), roasted peppers, olives, avocado, cucumbers and some jalapenos. I recommend not adding any extra salt to this dish, as the meal is salty enough because of the feta and olives.
You can also serve these meatballs with something like guacamole or tzatziki or whatever sauce you usually enjoy. Any avocado or yogurt-based sauce and some cucumbers will be great in my opinion.
Here’s What You’ll Love About These Black Bean Meatballs
- They’re delicious
- Quick and easy to make
- A tasty meatless alternative
- Spicy and flavorful
- Great for meal prep too
How To Store
If you want to make more of these for meal prep I recommend preparing them as shown in the recipe and either keeping them in the fridge for up to 3 days or freezing and reheating in the oven whenever you’d like to have them.
You Might Also Like:
- Healthy Quinoa and Roasted Vegetable Salad
- Mediterranean Chicken Skillet
- Spicy Black Bean Vegan Burgers
- 1 cup black beans, rinsed and drained
- ¼ cup mint leaves, chopped
- 3 garlic cloves, minced
- 1 tbsp olive oil
- 1 tsp chili flakes
- ½ tsp black pepper
- ½ tsp coriander
- ½ tsp cumin
- 2 tbsp feta, crumbled
- Rinse and drain black beans. Add them to a big bowl and mash with a fork or a masher.
- Once mashed thoroughly, add in the thinly chopped mint, the minced garlic, spices and crumbled feta (or goat cheese). Mix.
- Form walnut sized patties or “meatballs” and place them on a plate or directly onto the nonstick, greased pan that you’re going to use for the “frying”.
- Cook at medium to medium-high heat flipping carefully until golden brown.
- Transfer onto a plate and serve with salad and avocado or yogurt-based sauce!
Meal Prep: If you want to make more of these for meal prep I recommend preparing as shown in the recipe and either keeping them in the fridge for up to 3 days or freezing and reheating in the oven whenever you’d like to have them.
Amount Per Serving: Calories: 47Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 20mgCarbohydrates: 5gFiber: 2gSugar: 0gProtein: 2g