Meatless Meatballs

As the holidays approach with traditionally meat-laden meals, these black bean meatballs can lighten up your weeknight menu.

Serve these meatless meatballs as a vegetarian meal or as an appetizer. Photo by Lynda Balslev for Tastefood

Craving meatballs—but not the meat? As the holidays approach with traditionally meat-laden meals, these black bean meatballs can lighten up your weeknight menu, even while still delivering important protein and nutrients. They are made from a blend of black beans and quinoa, along with all the garlic, spice, and piquant cheese any good Italian meatball should include. Serve them as a vegetarian meal or as an appetizer, speared with a toothpick to swipe through the warm tomato sauce.

Black Bean Meatballs With Marinara Sauce

Active time: 50 minutes Total time: 50 minutes, plus chilling time

Makes about 16 (1 1/2-inch) patties

• 2 (14-ounce) cans black beans, drained and rinsed, blotted dry
• Olive oil
• 1/3 cup finely chopped yellow onion
• 4 cloves garlic, grated
• 2 teaspoons dried oregano
• 1 teaspoon sweet paprika
• 1/2 teaspoon crushed red pepper flakes
• 1 cup cooked quinoa, room temperature
• 2 tablespoons tomato paste
• 2/3 cup (packed) finely grated Pecorino Romano cheese
• 2 tablespoons chopped Italian parsley leaves, plus more for garnish
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper

Sauce:

• 1 tablespoon olive oil
• 1 garlic clove, grated
• 1/2 teaspoon dried oregano
• Pinch of crushed red pepper flakes
• 1 tablespoon tomato paste
• 1 (15-ounce) can crushed tomatoes
• 1/2 teaspoon kosher salt, or to taste

Heat the oven to 325 degrees F. Spread the beans on a rimmed baking sheet lined with parchment. Bake until slightly dried out and beginning to crack, about 15 minutes.