Vegetarian Meatballs with Black Beans, Quinoa and Brown Rice

Hold everything! These are the BEST vegetarian meatballs! Take note beef-eaters. Moist balls of seasoned black beans, herbs, quinoa, and brown rice. But forget they're healthy, there's so much flavor and texture, I dare ANY beef meatball to show up for a cooking competition. Incredibly easy, undeniably healthy, and on my "make all the time" list for sure.

Why are they so easy? Because almost ALL of the ingredients are store-bought and ready to go. The black beans are canned (and seasoned), the brown rice-quinoa mixture just needs heating (it's already blended and cooked), and the herbs are already in your spice rack (or they should be and will be after you buy them for this recipe).

Look out beef meatball cousins - there's a new meatball town, and she's sure to win over the crowd. And here's why: Most vegetarian meatballs start with a base of mushrooms. There are two problems with that. 1. Not everyone likes the flavor of mushrooms. 2. Depending on the 'shroom, the meatballs can vary wildly in moisture - some won't hold their shape (too wet), and others will cook up dry and crumbly. 

Black beans to the rescue! The beans hold their shape, stay moist, and add the depth and texture you want when you switch from beef to grain. And the brown rice and quinoa? They add the most wonderful texture and subtle nuttiness. Ask ground beef to do that.

About the brown rice and quinoa: You have a few options at the grocery store. Seeds of Change, Minley's, and Minute (which also comes in 2-pack, heat-and-serve containers). I used one of the containers from the Minute 2-pack. Saved the other one for the next batch.

For vegan meatballs, replace the egg with a flax egg. Combine 1 tablespoon flaxseed meal/ground raw flaxseeds and 2 1/2 tablespoons of water for one flax egg. Mix well and let the mixture sit for 5 minutes before using. 

For gluten-free meatballs: Substitute ground oats or instant-oats for the panko bread crumbs.

Note: The meatballs in the photo might LOOK dry, but they're 100% NOT. It's the beans that cook up looking that way (almost purple), but they're still incredibly moist.

Vegetarian Meatballs with Black Beans, Quinoa and Brown Rice 

15-ounce can seasoned black beans
8.8 ounces pre-cooked red quinoa and brown rice (see note above), heated according to package directions
1/4 cup panko bread crumbs (for gluten-free meatballs, use ground oats)
1 large egg, or 1 "flax egg" (see note above)
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Marinara sauce for serving, warmed

Combine all the ingredients (but the marinara sauce) in a food processor and process until smooth and blended. Transfer the mixture to a bowl and refrigerate until firm enough to shape into meatballs, about 1 hour.
Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper.
Shape the black bean mixture into 20, golf ball-size meatballs (if the mixture starts to stick to your hands, moisten your hands with a little water). Transfer the meatballs to the prepared pan.
Roast for 20 minutes, until the tops of the meatballs start to separate from the beans (they will look like they're cracking and it's OK). Serve with warm marinara sauce.
Makes 20 meatballs