Southwestern Black Bean Balls – a meatless or vegetarian alternative to a meatball with a Mexican/Southwestern flare. Such a simple recipe and oh so good!

Black Bean Balls

My oldest daughter has always been my least pickiest of eaters and my most exploratory. I remember going to Olive Garden with her when she was just a toddler and she’d order the steamed mussels in wine sauce each and every time. Very grown up tastes for a little girl of that size!

For her birthday dinners, she’d always request either baby back ribs or crab legs. I just knew to expect that’s what she would want.

Well, about a year ago, she abruptly decided to become a vegetarian!

Seriously, abruptly. Like for lunch she was not a vegetarian and then at dinner, in the middle of eating her chicken dinner, she decided to become one.

I’m still hoping that the crab leg, baby back rib, mussel loving girl in her will come back at some point but in the meantime, I’m doing my best to make some meatless dishes for her.

Her favorite meatless recipe that I make to date are these black bean balls (or black bean meatballs, whatever you prefer to call them).

She loves Mexican flavors and these black bean meatballs definitely fit the bill. Even the meat eaters in my household are loving them!

Why You’ll Love my Black Bean Balls

These are the BEST meatless meatballs I’ve ever tried (and I’ve had a few different recipes). They’re easy to make and taste great too. You can use them in place of regular meatballs in any recipe.

For true vegan black bean meatballs (not just meatless black bean balls), follow the instructions fruther below.

Great for Meatless Meals: These black bean balls are a wonderful alternative to traditional meatballs. Packed with plant-based protein, they’re perfect for Meatless Monday or any time you want to enjoy a vegetarian meal.
Easy to Make: You don’t need a food processor or any fancy equipment. Just crush the beans with your hands, mix everything in a large bowl, and shape them into balls. It’s easy-peasy!
Kid-Friendly: Even the pickiest eaters will love these black bean balls. They’re a great way to sneak in some veggies and without anyone missing the meat.
Fun to Make: Get your hands messy! Crushing the beans and shaping the balls is fun, so get your kids involved.

Even if you’re not a vegetarian – if you love southwestern/Mexican flavors, you are going to love these black bean meatballs. It’s perfect for a Meatless Monday too!

Black Bean Balls Ingredients

They are really simple to make and don’t require much work or many ingredients at all.

Black Beans: The main ingredient, black beans, provide the base for these meatless balls.
Red Onion: Minced red onion adds a bit of crunch and a sharp, tangy flavor. You can swap this for white or yellow onion if that’s what you have on hand.
Cilantro: Fresh cilantro brings a burst of freshness to the balls.
Pepper Jack or Monterey Jack Cheese: The shredded cheese melts beautifully when baked.
Jalapeño: Minced and seeds removed, jalapeño adds a touch of heat.
Garlic Powder: Adds a savory, garlicky flavor without needing fresh garlic cloves.
Taco Seasoning: This seasoning gives the black bean balls their distinctive, Southwestern flavors.
Hot Sauce (Optional): If you like it spicy, add some hot sauce to the mix.
Panko Bread Crumbs: Bread crumbs help bind the mixture together and create a nice texture.
Egg: The egg acts as a binder, holding the balls together when baked. For a vegan diet, you can substitute with a chia seed or flaxseed “egg” (1 tablespoon of seeds mixed with 3 tablespoons of water).
Salt & Pepper: Brings out all the great flavor in the black bean mixture. Adjust to taste.
Optional Corn: Adding corn gives a pop of sweetness and extra texture.

How to Make Black Bean Balls

Preheat the Oven: Start by heating your oven to 400 degrees.
Prepare the Black Beans: Drain the two cans of black beans and place them in a large mixing bowl. Crush the beans using your hands, a potato masher, or a food processor if you prefer a smoother texture.
Add the Remaining Ingredients: Mix in the minced red onion, chopped cilantro, minced jalapeño, garlic powder, taco seasoning, and hot sauce if using.
Combine the Egg, Cheese, and Bread Crumbs: Add the egg, shredded cheese, and 1/2 cup of panko bread crumbs to the bowl. Stir everything together until well combined. If the mixture feels too wet, add an extra 1/4 cup of panko bread crumbs to create a thick mixture that holds together.
Season with Salt and Pepper: Add salt and pepper to taste, adjusting the seasoning as needed.
Shape the Balls: Using your hands, pack the mixture into balls about the size of a golf ball or larger. Wet hands can help prevent sticking.
Place on a Baking Sheet: Line a baking sheet or baking tray with parchment paper or aluminum foil. Arrange the black bean balls in a single layer, leaving space between each one.
Bake: Place the baking sheet in the preheated oven and bake for 25-30 minutes. The black bean balls should be golden brown on the outside and firm to the touch when done.
Serve and Enjoy: Serve your black bean balls with your favorite marinara sauce, cilantro cream sauce, homemade sour cream, or bbq sauce. They’re great on top of pasta, in a sandwich, or as a party appetizer.

You can also try making black bean burgers by smashing the balls down and pan frying them instead.

How to Make Black Bean Balls Vegan & Not Just Meatless

Replace the egg with a chia seed or flaxseed “egg” (1 tablespoon of seeds mixed with 3 tablespoons of water).
Swap the cheese for nutritional yeast or your favorite vegan cheese.
Use a vegan bread or rice instead of breadcrumbs.

Recipe Variations

Add More Veggies: Mix in finely chopped vegetables like bell peppers, spinach, or shredded carrots.
Spice It Up: Add red pepper flakes or cayenne pepper for extra heat.
Cheese Variations: Try using different cheeses like cheddar or mozzarella (depending on what you want to eat them with).
Use Brown Rice Instead of Breadcrumbs: Instead of bread crumbs, use cooked brown rice.

Storing Leftovers

Cool Completely: Allow the black bean balls to cool completely on the baking sheet after baking.
Use an Airtight Container: Place the cooled black bean balls in an airtight container. If stacking, place a sheet of parchment paper between layers to prevent sticking.
Refrigerate: Store the container in the refrigerator. The black bean balls will stay fresh for up to 4 days.

To reheat, place the black bean balls on a baking sheet and warm them in the oven at 350 degrees for about 10-15 minutes or until heated through. You can also reheat them in the microwave, but they may lose some of their crispiness.

Freezing for Meal Prep

I love to make these in larger batches and freeze them for later – so yes, they do freeze wonderfully if that’s something that you are wondering.

Once they have cooked, I just place the black bean balls on a clean baking sheet lined with parchment paper and pop them in the freezer for about an hour, until they are hard to the touch.

Then, I pile them in a freezer safe ziplock bag and store them in the freezer. Par-freezing them on a parchment lined baking sheet first eliminates any sticking together issues that you would have.

Try this meatless meatball recipe for your next family dinner and be sure to let me know what you think!

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