Vegan Meatballs

Serve these hearty vegan meatballs with spaghetti and marinara sauce for a quick, healthy dinner.

Ingreadient

• 1 can (15 ounces) black beans, rinsed and drained
• 6 teaspoons olive oil, divided
• 1 large shallot, minced
• 1 garlic clove, minced
• 1/3 cup quick-cooking oats
• 2 tablespoons tomato paste
• 1/2 teaspoon ground fennel seed
• 1/2 teaspoon dried basil
• 1/4 teaspoon garlic salt

Direction

1. Preheat oven to 350°. Spread beans evenly on a parchment-lined rimmed baking pan. Bake until beans start to split open, 6-8 minutes; cool slightly.
2. Meanwhile, in a large skillet, heat 2 teaspoons oil over medium heat. Add shallot; cook and stir until tender, about 5 minutes. Add garlic; cook 1 minute longer. Transfer beans to a food processor. Add shallot mixture, oats, tomato paste and seasonings; pulse until mixture is just combined. Shape level tablespoons of dough into balls.
3. In the same skillet, heat remaining 4 teaspoons oil over medium heat. In batches if needed, cook meatballs until browned and cooked through, 6-8 minutes, turning occasionally.