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Vegan BBQ Meatballs

Vegan BBQ Meatballs on a White Plate
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 servings
Calories 371kcal
Author Anthony Valentine, Kidney-Friendly Chef

Ingredients

  • 15 oz Black beans, canned Drained and thoroughly rinsed
  • 1½ cups Rolled oats
  • 1 tbsp Ketchup
  • 1 tsp Dijon mustard
  • ½ tsp Garlic powder
  • 1 tsp Cumin powder
  • 2 tsps Liquid smoke
  • ½ tsp Ground black pepper
  • ¼ tsp Salt
  • 4 tbsps Vegetable oil 
  • 1 Flax egg
  • 2 tbsps Salt-Free BBQ Sauce

Instructions

  • Place all ingredients except the oil in the food processor and pulse until the oats are blended into small pieces. The mixture should be evenly mixed and it should hold its shape.
  • Divide the mixture into 20 x 1-inch sized meatballs.
  • Heat oil in a heavy-bottomed cast-iron pan or skillet.
  • Without overcrowding the pan, place the meatballs evenly in the oil Fry, turning over occasionally, until the meatballs are browned on all sides.
  • Remove the meatballs to a plate lined with paper napkins and set aside.
  • In a large mixing bowl, toss meatballs with BBQ sauce.
  • Serve over rice or as an Hors D’oeuvre.

Nutrition

Serving: 5meatballs | Calories: 371kcal | Carbohydrates: 45g | Protein: 11g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 209mg | Potassium: 583mg | Fiber: 12g | Sugar: 4g | Vitamin A: 31IU | Vitamin B1: 0.2mg | Vitamin B2: 0.1mg | Vitamin B3: 1mg | Vitamin B5: 0.4mg | Vitamin B6: 0.1mg | Vitamin C: 0.2mg | Vitamin E: 1mg | Vitamin K: 26µg | Calcium: 79mg | Copper: 0.2mg | Folate: 13µg | Iron: 2mg | Manganese: 1mg | Magnesium: 58mg | Phosphorus: 280mg | Selenium: 10µg | Zinc: 1mg
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