This is the best vegan recipe for meatballs I have ever made! Super easy, with just a few simple ingredients! Moist but not mushy and they won't fall apart either!
Preheat the oven to 350 F. Blot your beans dry and spread them onto a lined baking sheet. Bake for 10 minutes or until they look quite dry and start to crack open. Remove from the oven and dial the oven temperature up to 375F!
In the meantime, heat coconut oil in a pan on medium heat and fry diced onions for seven minutes or until softened and starting to brown.
Place black beans, onion, and spices into the bowl of your food processor and pulse until coarse meal forms. We're not looking for a paste, but a coarse mixture.
Add quinoa, grated parm, parsley and sambal and blend until a tacky mass forms. Again, no we do not want a paste, but a tacky mass that holds together when pressed.
Season the meatball mixture with more salt, if needed. Now, taking one tbsp of mixture at a time, roll meatballs and place them on a plate. Cover with plastic film and chill.
Heat one tbsp of coconut oil in an oven-safe skillet on medium-high heat and fry meatballs just until a crust starts to form. Transfer skillet to the oven for another 20 minutes.
Serve with my Red Bell Pepper Sauce and a generous sprinkling of parsley.