What do you use to bind vegetarian meatballs together?

The main ingredients I use to bring these vegetarian meatballs together are egg and cheddar cheese. The egg is a classic binder, and as the cheese melts, it will hold the bean mixture in place. For delicious vegan meatballs, you'll want to use a flax egg and non-dairy cheese or nutritional yeast. The proportions may need to be adjusted to get the proper consistency.

Why are my vegetarian meatballs falling apart?

This is a sign you have too much moisture in your recipe. It's really important to dry off the beans. The only real moisture should come from the egg and a little Worcestershire sauce. The cheese also holds the meatballs together, so if you skipped that or used a substitute, you might not get the same result.

What ingredients do you need to make vegetarian meatballs?

There are many different recipes out there with a variety of ingredients, but I prefer to keep it simple! Use a mixture of canned beans, egg, cheddar cheese, aromatic herbs, Worcestershire sauce, and spices for a flavorful, tender meatball that holds its shape really well. With the right ingredients, you don't really need to bother with any bread crumbs, flour, or anything else!

Vegetarian Meatballs

Description

These easy Vegetarian Meatballs are made with cheesy black beans and a mixture of aromatic spices, making them the perfect way to add protein and texture to pasta dishes, salads, roasted veggies, and more. They also freeze well, so make a double batch and enjoy homemade meatless meatballs any time!

Ingredients

1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic
2 (15 ounce) cans black beans, rinsed and drained
½ cup breadcrumbs
½ cup cheddar cheese, shredded
1 large egg
1 tablespoon Worcestershire sauce
½ teaspoon paprika
½ teaspoon salt (or to taste)
¼ teaspoon ground black pepper (or to taste)

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Instructions

In a large skillet, heat oil over medium-high heat for 1 minute. Add onions and garlic and sauté until tender, about 2-3 minutes. Let cool for 5 minutes.
Use a paper towel to pat the rinsed and drained black beans dry. Then, transfer into a food processor and add sauteed onion mixture, breadcrumbs, cheddar cheese, egg, Worcestershire sauce, paprika, salt, and pepper. Pulse mix on and off for 1 minute until well combined. Alternatively, you can mash everything with a fork or potato masher in a large mixing bowl until evenly combined
Take 2 tablespoonful bean mixture at a time and shape into meatballs. Set aside on a large baking sheet.
To cook, you can pan fry, bake or air fry the meatballs.
- To pan fry: Heat 1 tablespoon of oil in a large skillet over medium heat until sizzling hot, about 2 minutes. Arrange the meatballs on the skillet and cook until browned on all sides, about 7-10 minutes.
- To bake: Preheat the oven to 375F. Place the meatballs on a large parchment-lined baking sheet and bake until browned, about 12-15 minutes. Flip once halfway through baking.
- To air fry: Add meatballs in batches to the air fryer basket and cook at 350F for 10-12 minutes until browned. Shake the basket gently once during cooking to help cook evenly.

Notes

How to store: Allow the meatballs to cool to room temperature, then store them in an airtight container in the fridge for 3-4 days.

How to reheat: The easiest way to reheat these meatballs is to microwave them in 30-second bursts. For the best texture, heat some oil in a skillet over medium heat, then toast the meatballs in the pan to crisp up the outside.

How to freeze: Place the leftover meatballs on a sheet pan lined with parchment paper, and place the whole batch in the freezer for 1-2 hours. Store them in a freezer bag and freeze for 3-6 months. Thaw the meatballs in the fridge before reheating to preserve their texture.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Main
Method: Stovetop
Cuisine: American