These easy Vegetarian Meatballs are made with cheesy black beans and a mixture of aromatic spices, making them the perfect way to add protein and texture to pasta dishes, salads, roasted veggies, and more. They also freeze well, so make a double batch and enjoy homemade meatless meatballs any time!
There are so many reasons to make this Vegetarian meatball recipe, but first, we have to start with the flavor. The mixture of black beans, aromatic vegetables, cheese, and spices is incredibly satisfying, and — the texture is fantastic. The beans give these Meatballs a little texture and height, so you get the sensation of eating something meaty without any animal products. I like to think of these black bean meatballs as a fun twist on falafel, too. They're delicious with a bold tomato sauce or your favorite marinara sauce for a savory, saucy entree to serve over rice or nestled into pitas or wraps. Even the meat eaters will love these!
Why You'll Love These Vegetarian Meatballs
- Easy to make. These veggie balls are made with canned black beans, which helps speed up the process dramatically. Just saute the aromatics, then blend everything into a paste in the food processor. Form the mixture into balls, then cook! Your veggie meatballs will be ready in just 45 minutes.
- Great for meal prep. One batch makes six hearty black bean meatballs, which can then be added to an array of recipes during the week. Make a double (or triple) batch to add them to salads or wraps all week, or freeze the extras for a quick meal starter another time!
- Customizable. This recipe is full of flavor on its own, but you can easily adjust the ingredients for a different flavor profile. They can also be cooked in three different ways, so you have a lot of flexibility with both flavor and technique.
Ingredient Notes
To make these delicious Vegetarian Meatballs, you will need the following ingredients (full measurements in recipe card below):
- olive oil - heat a little bit of oil to release the flavors in the aromatics.
- onion and garlic - these aromatics add a savory flavor.
- black beans - use canned beans, and be sure to rinse and drain them very well. You can also use 1 cup dried beans but will have to soak them overnight first and then cook. See How to Cook Dried Beans for instructions.
- cheddar cheese - a little shredded cheddar will help hold the meatballs together and add a pleasing, cheesy flavor.
- egg - egg is a great binder to hold the mixture together.
- Worcestershire sauce - look for a vegan Worcestershire sauce to avoid the fish in the regular version.
- seasonings - season to taste with paprika, salt, and pepper.
You will also need a measuring cups and spoons, skillet, food processor, mixing bowl, and a skillet, baking sheet, or air fryer (depending on cooking method).
How to Make the Best Vegetarian Meatballs
- Sauté aromatics. In a large skillet, heat oil over medium-high heat for 1 minute. Add onions and garlic and sauté until tender, about 2-3 minutes. Let cool for 5 minutes.
- Combine ingredients. Use a paper towel to pat the rinsed and drained black beans dry. Then, transfer into a food processor and add sauteed onion mixture, breadcrumbs, cheddar cheese, egg, Worcestershire sauce, paprika, salt, and pepper. Pulse mix on and off for 1 minute until well combined. Alternatively, you can mash everything with a fork or potato masher in a large mixing bowl until evenly combined
- Shape. Take 2 tablespoonful bean mixture at a time and shape into meatballs. Set aside on a large baking sheet.
- Cook. To cook, you can pan fry, bake or air fry the meatballs.
- To pan fry: Heat 1 tablespoon of oil in a large skillet over medium heat until sizzling hot, about 2 minutes. Arrange the meatballs on the skillet and cook until browned on all sides, about 7-10 minutes.
- To bake: Preheat the oven to 375F. Place the meatballs on a large parchment-lined baking sheet and bake until browned, about 12-15 minutes. Flip once halfway through baking.
- To air fry: Add meatballs in batches to the air fryer basket and cook at 350F for 10-12 minutes until browned. Shake the basket gently once during cooking to help cook evenly.
- To pan fry: Heat 1 tablespoon of oil in a large skillet over medium heat until sizzling hot, about 2 minutes. Arrange the meatballs on the skillet and cook until browned on all sides, about 7-10 minutes.
- To bake: Preheat the oven to 375F. Place the meatballs on a large parchment-lined baking sheet and bake until browned, about 12-15 minutes. Flip once halfway through baking.
- To air fry: Add meatballs in batches to the air fryer basket and cook at 350F for 10-12 minutes until browned. Shake the basket gently once during cooking to help cook evenly.
Recipe Variations
- Make Italian meatballs. Replace the paprika with Italian seasoning, add a little garlic powder and onion powder, and use Parmesan cheese instead of cheddar.
- Try different beans. Use pinto beans for homemade meatballs with a lighter color and different flavor.
- Press them into veggie burger patties. Instead of making meatballs, form the bean mixture into burger patties! Just be sure to adjust the baking time to let them cook all the way through. See our Black Bean Burgers for tips.
- Make mini meatballs. Use half as much of the meatball mixture for smaller bites you can add to salads and more!
- Make easy vegan meatballs. For a vegan alternative, use a flax egg, non-dairy cheese, and vegan Worcestershire sauce.
How to Serve
There are so many delicious ways to serve these Vegetarian Meatballs. Here are some of our favorite ways to serve these veggie bites:
- Drizzle with Tzatziki Sauce and make vegetarian gyros or shawarmas.
- Use them as a ground beef replacement in this Taco Salad.
- Serve them over pasta like this Pesto Penne Pasta, Spaghetti and Meatballs, or Creamy Tomato Pasta for extra texture and protein.
- Top them them over salads like this Southwest Salad or Sweet Kale Salad for a more filling meal.
- Serve as an appetizer with Marinara Sauce or Homemade Ranch Dip for dipping.
Recipe Tips and Tricks
- Dry off the beans. The secret to vegetarian meatballs with the perfect texture is to minimize the amount of moisture. If the beans are too wet, the meatballs can be soggy and fall apart. Pat them dry with a paper towel, or let them dry on a kitchen towel for an hour or so.
- Freeze them. The cooked meatballs freeze incredibly well, so set some to the side for an easy family dinner later next time.
- Mash the beans just enough. The beans help hold these meatballs together, so they need to be mashed the right amount. For best results, pulse the mixture until it starts to stick together on its own.
Storing and Freezing Instructions
How to Store
Allow the meatballs to cool to room temperature, then store them in an airtight container in the fridge for 3-4 days.
How to Reheat
The easiest way to reheat these meatballs is to microwave them in 30-second bursts. For the best texture, heat some oil in a skillet over medium heat, then toast the meatballs in the pan to crisp up the outside.
How to Freeze
Place the leftover meatballs on a sheet pan lined with parchment paper, and place the whole batch in the freezer for 1-2 hours. Store them in a freezer bag and freeze for 3-6 months. Thaw the meatballs in the fridge before reheating to preserve their texture.
FAQ
The main ingredients I use to bring these vegetarian meatballs together are egg and cheddar cheese. The egg is a classic binder, and as the cheese melts, it will hold the bean mixture in place. For delicious vegan meatballs, you'll want to use a flax egg and non-dairy cheese or nutritional yeast. The proportions may need to be adjusted to get the proper consistency.
This is a sign you have too much moisture in your recipe. It's really important to dry off the beans. The only real moisture should come from the egg and a little Worcestershire sauce. The cheese also holds the meatballs together, so if you skipped that or used a substitute, you might not get the same result.
There are many different recipes out there with a variety of ingredients, but I prefer to keep it simple! Use a mixture of canned beans, egg, cheddar cheese, aromatic herbs, Worcestershire sauce, and spices for a flavorful, tender meatball that holds its shape really well. With the right ingredients, you don't really need to bother with any bread crumbs, flour, or anything else!
More Vegetarian Recipes
- 60 Easy Vegetarian Dinner Recipes
- Vegetarian Shepherd's Pie
- Vegetarian Bolognese
- Vegetarian Stuffed Peppers
- Vegetarian Enchiladas
- Vegetarian Chili
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