Holy meatballs! I mean, vegan meatballs! This recipe isn’t your traditional meatball recipe because it’s completely plant-based and perfect for any vegetarian or vegan in your family. However, you may just be able to trick those meat lovers in your family with this easy vegan BBQ meatball recipe. 😉

❤️ Why You’ll Love These BBQ Vegan Black Bean Meatballs

• Almost Too Much Like Meat: These vegan BBQ meatballs are savory, sweet, and seriously taste just like the real thing.
• Versatile: Perfect with BBQ sauce or tossed in pasta sauce – these meatballs work with any dish.
• Meal-Prep Friendly: Great for family dinners, appetizers, or meal prep – you can even freeze them for later.

🍲 Ingredients

Bob’s Red Mill Rolled Oats: The secret ingredient that makes these meatballs incredibly meat-like! These gluten-free oats not only create the perfect texture when combined with black beans, but they’re also packed with fiber, protein, and essential minerals. Oats help bind the meatballs together while adding a hearty, satisfying texture that mimics traditional meatballs.

Black Beans: These protein-packed beans are loaded with fiber, potassium, folate, and vitamin B6. They help support heart health and lower cholesterol while creating the perfect meat-like consistency.

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👩‍🍳 How to Make These BBQ Vegan Black Bean Meatballs

1. Add your “meat” ball ingredients into the processor and blend till everything is well combined. You want to ensure there is no loose flour from the oats, this is how you know you’ve done blending.
2. Begin rolling into “meatballs” I like using a tbsp. to measure or even a small ice cream scoop. Please note, you’re balls will cook differently depending on the size you roll them. Once your balls are rolled, set them into the fridge while you prepare your BBQ sauce.
3. Into a medium-sized pot add your oil and heat on low for a 1 minute. Add your onions and cook for 5 minutes or until fragrant and translucent. Add your garlic and cook for another minute. Add the remainder of your ingredients and simmer on medium for around 10-15 minutes, stirring often to avoid sticking or burning. Taste and ensure it has the flavours you desire. If it’s perfect then remove from heat, once cooled enough to handle use a hand blender to thicken and blend. Set aside.
4. Into a large non-stick, pan heat your olive oil for 1 minute or so. Add your balls and cook for around 1 minute on each side. Add your desired amount of BBQ sauce to the pot and cook for around 5-6 minutes, on medium, with the lid on, until your balls are cooked throughout. A way to test this is to cut into one and check if it’s hot in the middle and steaming. That’s when you know you’re ready to eat all this deliciousness!
5. Serve hot with Rice, on their own or with salad!

🗒 Tips and Tricks

• Perfect Texture: Combine the oats and black beans thoroughly for the most meat-like consistency.
• Make Ahead: These can be frozen in a sealed container and thawed when needed.
• Versatile Sauce: While BBQ sauce is amazing, feel free to use any sauce you prefer.

🗒 Variations

There are so many ways to make these vegan BBQ meatballs – here are a few ideas to mix it up:

• Toss them in Grandma’s Pasta Sauce for an Italian twist.
• Try different sauce combinations.
• Serve them as appetizers or as a main dish.

🗒 Best served with

• Garlic Confit Tomato Basil Pasta
• Warming Caesar Salad (with a twist)
• Viral Gigi Hadid Pasta Recipe (Spicy Vodka Pasta Recipe)
• Fluffy Greek Pita Bread Recipe

👝 How to Store Leftovers

Store these vegan BBQ meatballs in an airtight container in the freezer for up to 3 months or in the refrigerator for up to 4 days.

🤔 Common Questions

Vegan BBQ Black Bean Meatballs

4.19 from 60 votes

Discover the secret to perfect vegan BBQ meatballs! Made with rolled oats and black beans, these plant-based meatballs are savory, versatile, and ready to serve with your favorite sauce.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Course Mains

Cuisine Vegan, Vegetarian, Dairy-Free

Servings 12 -14

Ingredients

  

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For the “Meat” Balls:

• 1 cup Bob’s Red Mill rolled oats
• 1 400 ml can of black beans strained and drained
• 2 tbsp. extra virgin olive oil – plus some for cooking
• 1 heaped tbsp. tomato paste
• 1 tsp sea salt
• 1/2 tsp pepper
• 3 cloves of garlic
• 1/4 cup white onion roughly chopped
• 1/4 cup fresh cilantro roughly chopped
• 2 tbsp flax seeds
• 1 1/2 tbsp. paprika
• 1 tsp. hot sauce

For the BBQ Sauce:

• 1 tbsp extra virgin olive oil
• 1 medium white onion chopped finely
• 3 cloves garlic finely chopped
• season to taste
• 1 tbsp. hot sauce
• 1 28 oz can crushed tomatoes
• 1/4 cup white vinegar
• 2 tbsp coconut sugar
• 1 tbsp mustard powder
• 1 tbsp vegan Worcester sauce
• 1/2 – 1 tsp liquid smoke
• 2 tbsp. molasses optional
• Garnish with fresh Mint

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Instructions

 

• Add your “meat” ball ingredients into the processor and blend till everything is well combined.  You want to ensure there is no loose flour from the oats, this is how you know you’ve done blending.
• Begin rolling into “meatballs” I like using a tbsp. to measure or even a small ice cream scoop.  Please note, you’re balls will cook differently depending on the size you roll them. Once your balls are rolled, set them into the fridge while you prepare your BBQ sauce.
• Into a medium-sized pot add your oil and heat on low for a 1 minute.  Add your onions and cook for 5 minutes or until fragrant and translucent.  Add your garlic and cook for another minute.  Add the remainder of your ingredients and simmer on medium for around 10-15 minutes, stirring often to avoid sticking or burning.  Taste and ensure it has the flavours you desire.  If it’s perfect then remove from heat, once cooled enough to handle use a hand blender to thicken and blend. Set aside.
• Into a large non-stick, pan heat your olive oil for 1 minute or so.  Add your balls and cook for around 1 minute on each side.  Add your desired amount of BBQ sauce to the pot and cook for around 5-6 minutes, on medium, with the lid on, until your balls are cooked throughout.  A way to test this is to cut into one and check if it’s hot in the middle and steaming. That’s when you know you’re ready to eat all this deliciousness!
• Serve hot with Rice, on their own or with salad!

Notes

Balls will last in the fridge, in a tightly sealed container for up to one week.

BBQ Sauce will last for around one week or so in a tight sealed jar in the fridge.

Get creative with your Balls and BBQ Sauce, if you know your family likes a certain cuisine or flavour then add it to the mix! Have fun in the kitchen!

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