These tangy treats are delicious when served over pasta or on bread as a sub sandwich! Include meat; about half a pound of ground beef, lamb or chicken would work with this version.
- ½ tsp Extra-virgin olive oil, more for drizzling
- ½ Yellow onion, about 1 cup chopped
- 8 oz Mushrooms, de-stemmed, chopped
- 1 cup Black beans, cook drained and rinsed
- 2 lg Garlic cloves, chopped
- 1 tbs Balsamic vinegar
- 1 tbs Tamari
- ½ cup Walnuts
- 1½ cups Brown rice, cooked
- ½ tsp Chili powder
- ½ tsp Onion powder
- ½ tsp Sea salt
- ½ tsp Black pepper, freshly ground
- 1 cup Panko bread crumbs
- 2 cups Marinara sauce, jarred or homemade
- ½ cup Fresh basil, chopped
- Several handfuls of arugula, optional
- Vegan parmesan cheese, optional
- In large skillet, heat ½ teaspoon of olive oil over medium heat. Add onion and cook until soft, about 2 minutes. Add mushrooms and pinches of salt and pepper, and cook until browned and soft, 5 to 8 minutes. Add ½ cup black beans, garlic, the balsamic vinegar and tamari sauce, and cook for 2 minutes or until everything is well-browned and soft. Remove from the heat and let cool slightly.
- In food processor, pulse the walnuts. Add mushroom mixture and pulse until just combined (do not puree). Add remaining ½ cup of black beans and pulse briefly. Transfer mixture to a large bowl and stir in brown rice, chili powder, onion powder, salt and pepper. Mix until combined. Taste and adjust seasonings.
- Preheat the oven to 400°F and line a large baking sheet with parchment paper. Spread panko breadcrumbs onto a plate. Form mixture into 18, 1½ inch balls and gently roll in the crumbs to make cohesive balls. Place on baking sheet and refrigerate for 20 minutes or overnight.
- Drizzle generously with olive oil and bake for 35 to 40 minutes, carefully flipping halfway through.
- Heat marinara sauce in a skillet and add meatballs. Heat until just warmed through and serve immediately on pasta or bread with parmesan.
Serves 6 | Prep Time 60-75 mins