Ingredients

The following ingredients have 30 Servings
  • 2 15-ounce cans pinto beans (drained and rinsed)
  • 1 cup breadcrumbs (you can use gluten-free or oat flour instead)
  • 1/2 cup nutritional yeast
  • 2 cloves of garlic (minced)
  • 1 tbsp fresh parsley (finely chopped)
  • 1/2 tsp salt
  • 1/8 tsp ground black pepper
  • 1 flax egg
  • 2 batches (about 4 cups) of marinara sauce
  • 3 cups of vegetable stock or water

Instruction

  • Add all the meatball ingredients to a food processor and blend until well combined. If you don’t have a food processor, add them to a large mixing bowl and mash with a potato masher, or a fork, or use an immersion blender.
  • Make balls with your hands (I made 16). Add to a plate and refrigerate for 15 minutes.
  • Heat a little bit of oil (I used 1 tbsp of extra virgin olive oil) in a skillet or frying pan and sautée the meatballs over medium-high heat until golden brown. If you don’t consume oil, bake them at 350ºF or 180ºC until golden brown. Set aside.
  • Add the marinara sauce and the vegetable stock to the skillet or frying pan, stir and bring to a boil.
  • Cook the meatballs in the sauce over medium-high heat for about 20 minutes, stirring occasionally.
  • Serve your vegan meatballs immediately (I added some chopped fresh parsley on top), and store the leftovers in an airtight container in the fridge for 5-7 days, or in the freezer for 1 month. Thaw overnight in the fridge.