Vegan Barbeque Meatballs

Look no further for a great snack to serve at your next game-day party. These vegan barbeque meatballs are an upgraded version of my regular meatball recipe. The sweet tangy barbeque sauce makes these meatballs irresistible. You won’t have to feel guilty when you eat all 24 because this recipe is packed with plant-based protein and seasoned to perfection with herbs and spices.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350° F

Step 2

Heat a large skillet over medium heat. Once hot, add olive oil, garlic, and shallot and sauté for 2 - 3 minutes, stirring frequently

Step 3

Remove from heat (and reserve skillet for later use)

Step 4

In a food processor add black beans, garlic, shallot, salt, oregano, red pepper flake, and fennel; pulse into a loose meal

Step 5

Next add cooked/cooled quinoa, vegan parmesan cheese, tomato paste, fresh basil or parsley, and Worcestershire; pulse to combine until a textured dough forms

Step 6

Taste and adjust flavor as needed

Step 7

If mixture is too tacky or wet, add more vegan parmesan cheese and pulse to combine

Step 8

Scoop 1 ½ Tbsp of the mixture and gently form into small balls using your hands and add to a plate and freeze for 20 minutes

Step 9

Heat an oven-safe metal or cast-iron skillet over medium heat

Step 10

Once hot, add a small amount of oil to prevent sticking, then add the meatballs

Step 11

Sauté for a few minutes, gently turning the meatballs to get a slight crust on either side

Step 12

Transfer skillet to the oven and bake for 25 - 30 minutes or until golden brown on the edges and slightly dry to the touch

Step 13

While meatballs are cooking combine the bbq sauce ingredients in a saucepan and bring to a boil

Step 14

Reduce heat and simmer for 2 minutes, stirring frequently

Step 15

Add meatballs to sauce pan and cook for 5 minutes over medium heat

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