Black Bean Meatballs

Heat a large pot on low heat. Once hot, add the oil, then add the onion and garlic. Cook, stirring occasionally, for 10 minutes. The onion should be translucent. Turn the heat down if it's sticking or browning too much.
2 teaspoons oil, 1 medium onion, 2 cloves garlic
Stir in the cumin, pepper, salt, and hot pepper and cook for 30 seconds. Add the tomatoes and stir to combine.
½ teaspoon cumin, ½ teaspoon black pepper, ½ teaspoon sea salt, ¼ teaspoon hot pepper flakes, 65 grams (¼ cup) canned diced tomatoes
Add the beans, broth, and lentils. Cover and increase the heat to high to bring to a low boil, then reduce to simmer, covered, for 30 minutes. After this time the lentils should have soaked up the broth.
350 grams (2 cups) cooked or canned black beans, 250 ml (1 cup) vegetable broth, 100 grams (½ cup) dry brown lentils
Remove from the heat and stir in the rice, oats, cornmeal, and parsley. Make sure it's well mixed.
140 grams (1 cup) cooked rice, 40 grams (¼ cup) oats, 2 tablespoons cornmeal, 1 bunch fresh parsley
Take about a cup of the mixture out of the pot and puree with a food processor or immersion blender. Return to the mixture and stir to combine. It should be sticky. Taste and adjust seasoning if needed.
Preheat the oven to 200°C (400°F) and line a large baking sheet with parchment paper. Brush the surface of the paper with a little oil.
Use a spoon or cookie scoop to take two-tablespoon amounts from the mixture and roll into balls with your hands. Place onto the prepared baking sheet and brush each ball with a little more oil.
Bake for 20 to 25 minutes, until golden and the meatballs feel firm when touched. Serve hot.

Description

Ingredients

Instructions

Notes

Nutrition