2 cans drained black beans (I used purple hull peas - You could also use blackeye peas or kidney beans.)
2-3 cloves minced fresh garlic
1/4 c. brown rice flour or Panko breadcrumbs
1/4 c. vital wheat gluten
2 T extra virgin olive oil
1 T tamari or soy sauce
1 T tomato paste or ketchup
1/4 white, yellow, or purple onion finely chopped (could use onion powder instead)
a pinch of dried oregano, dried basil, black pepper, and red pepper flakes to taste
DIRECTIONS
Preheat oven to 375. Mash beans/peas with a potato masher. Add other ingredients and mix well with a fork or your hands. Form into meatballs (we like ours on the small size). Spray a baking sheet with olive oil. Bake at 375 for 15 minutes. Flip with a spatula and bake another 10 min. (Meatballs will be crisp on the outside.)
Serve on top of your favorite pasta with a sauce. I served these meatballs tonight on whole wheat spaghetti with homemade marinara sauce and topped it off with nutritional yeast in lieu of Parmesan. I didn't add our beanballs directly to the sauce because I was afraid they'd become soggy. These were great, but next time, I think I'll add some chopped fresh flat leaf parsley to the beanball mixture.
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