Black Beans Meatballs in Rich Tomato Sauce
Meat-free Monday just got a whole lot tastier! These black bean meatballs in a rich tomato sauce are a hearty, flavour- packed alternative to traditional meatballs!
Servings: 4
Preparation time: 15 minutes
Cooking time: 30 minutes
Ingredients:
For the black bean meatballs:
- 1 tin black beans, drained and rinsed
- ½ cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- ½ small onion, finely chopped
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp ground cumin
- Salt and pepper, to taste
- 1 Tbsp olive oil, for frying
For the Rich Tomato Sauce:
- 1 Tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tin crushed tomatoes
- 1 Tbsp tomato paste
- ½ tsp sugar
- 1 tsp dried mixed herbs
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- ½ cup water
How To Make Black Beans Meatballs in Rich Tomato Sauce
- In a mixing bowl, mash the black beans with a fork or potato masher until smooth but with some texture.
- Add breadcrumbs, egg, garlic, onion, and seasonings.
- Mix well until combined.
- Form the mixture into small meatballs and place them on a plate.
- Heat olive oil in a pan over medium heat.
- Fry the meatballs for about 3–4 minutes per side until golden brown.
- Remove and set aside.
- In the same pan, heat olive oil.
- Sauté the onion for 2–3 minutes until soft.
- Add the garlic and cook for another minute until fragrant.
- Stir in the tomato paste, crushed tomatoes, sugar, herbs.
- Pour in the water and stir.
- Let the sauce simmer for 10–15 minutes, stirring occasionally, until thickened.
- Season with salt and pepper.
- Gently place the meatballs into the sauce and simmer for another 5 minutes, allowing them to absorb the flavours.
- Serve hot with pasta, rice, or crusty bread.
- Garnish with fresh basil or grated cheese if desired.
Chefs Tip: Don’t Over-Mash the Beans – Leave some texture when mashing the black beans. This helps the meatballs hold their
shape and adds a more satisfying bite. Chill for Better Texture – If time allows, refrigerate the shaped meatballs for 15–20 minutes before frying. This helps them firm up and prevents them from falling apart. If your tomato sauce tastes too acidic, add a pinch of sugar or a splash of balsamic vinegar to round out the flavours.