These vegan black bean meatballs are simple to prepare, packed with protein, and taste delicious served alongside this aromatic curry gravy or with tons of other dishes. Plus, this recipe is gluten-free, dairy-free, nut-free, and perfect for a simple mid-week meal or meal-prep, to be frozen!
Prepare mashed potatoes or make your favorite pasta or rice (whatever you want to serve with your vegan meatballs).
Put all the meatball ingredients (except oil) into a food processor (or blender) and pulse a couple of times. Scrape down the sides and pulse again. Repeat for about one minute or until the mixture sticks together in a thick paste.
Roll the mixture with your hands into balls. I used 1 tbsp per ball (the recipe makes about 15 balls).
Preheat oven to 390 degrees F (200 degrees C).
Heat 2-3 tbsp oil in a pan/skillet and fry the balls for about 6-8 minutes over medium heat. Shake the pan from time to time to fry the balls evenly on all sides.
Transfer the balls onto a baking sheet and bake for about 20 minutes.
To make the gravy, add the tomato paste to a pan (use the same pan which you used for the meatless balls), pour in the plant-based cream, and stir with a whisk to smooth out the tomato paste. Then slowly add the vegetable broth, while stirring.
Bring the sauce to a boil, add all other ingredients (except cornstarch and fresh parsley) and allow it to simmer over medium heat for 10-12 minutes (the longer you simmer the gravy, the more flavorful and thicker it will be).
In a small bowl mix cornstarch with a little bit of water into a 'slurry' and then add it to the pan. The gravy will get a little bit thicker. Keep simmering for a further 2-3 minutes.
Pour the gravy over the meat-free balls and serve with either mashed potatoes, pasta, or rice! Store leftovers of the gravy and meatballs (separated) in the fridge for 3-4 days.
This blog post has been updated in January 2021 with a video and helpful tips, the recipe is exactly the same as published in August 2018.
Feel free to use fewer spices for the gravy if you don't like it too spicy.
If you don’t have a food processor/blender, then you can add the ingredient to a bowl and use a potato masher or fork. It will be a chunkier consistency but will work.
If the meatball mixture is a little wet when trying to form the balls, add a little more oats and/or allow the mixture to chill in the fridge for 30-60 minutes. You can also lightly oil your hands when rolling the meatballs to avoid sticking.
Read the recipe and ingredient notes section in the blog post above for more suggestions and top tips! You can also find additional serving suggestions.
Recipe serves 3. Nutrition facts are for one serving (without the mashed potatoes).
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.