Meatless Monday: Mushroom and Black Bean “Meatballs” {Gluten Free}


Happy Meatless Monday once again! I have to be honest,  have been CRAZY BUSY and spent this past weekend in New York City assisting my first DVRT Level 1 Certification and then taking the HKC (Hardcore Kettlebell Certification) the next day.  Actually, I spent most of Friday at the Monday Campaign Headquarters too so I honestly haven’t had a lot of time to dedicate to recipe making/blogging so I present to you one of my favorite meatless recipes from the archives.

I wouldn’t be resharing these meatless “meatballs” if they didn’t kick some serious butt- they’re honestly one of the recipes that I am most proud of making and worth a second glance if I do say so myself.  

So, since it’s been nearly a year since they last made their debut, I present to you (again) Mushroom and Black Bean Meatless “Meatballs”…..
Black Bean + Mushroom "Meatballs" Recipe {gluten free, meatless, vegetarian, dairy free}

 

I have been wanting to make meatless “meatballs” for a while now but I was just never sure where to start.  There are so many variations using different kinds of beans or tempeh or quinoa and I haven’t had enough time lately to really play around with all the different possible ingredients.  

Plus, I like to keep things simple.  When I was scouring the internet for inspiration, there were recipes with a laundry list of ingredients- literally like 20 ingredients long.  My rule of thumb is if it seems overwhelming to me then it will most likely be overwhelming to most other home cooks and that’s not how I roll.  I always try to keep my recipes as simple as possible.

SO after a bit of brainstorming it dawned on me that I would only really need beans (I chose black), mushrooms to make it “meaty”, a bit of gluten free bread crumbs and some egg to bind it all together.  Annnnnd BOOM- super simple meatless “meatballs” were born.  Top it off with a little homemade marinara and you’ve got yourself a tasty meal- I promise you won’t even miss the meat 😉

You might also like:  Roasted Carrots & Asparagus with Carrot Greens Gremolata

 Mushroom Black Bean "Meatballs" {Gluten Free}   Oh, and did I mention they are baked? Not only does it make them healthier but it also is way less mess.  Just grease a muffin tin (I used a mini one), place your meat-a-less-a-balls in and bake. No muss, no fuss and just as tasty. Mushroom Black Bean "Meatballs" {Gluten Free}Mushroom Black Bean "Meatlballs" {Gluten Free}


Recipe:

Ingredients:

  • 1 15 ounce can of black beans, drained and rinsed
  • 8 ounces of mushrooms, finely chopped
  • 1/2 cup of gluten free Italian bread crumbs (I used Ian’s brand)
  • 1 egg
  • salt and pepper to taste
  • fresh parsley for garnish 

Directions:

  1. Pre-heat oven to 350 degrees.
  2. Place black beans, mushrooms, bread crumbs, egg, salt, pepper and seasonings into large bowl.
  3. Mash all ingredients together until thoroughly combined. 
  4. Grease muffin tin with olive oil or butter. 
  5. Roll mixture into appropriate size balls and place in muffin tin. 
  6. Bake for approximately 12-15, being careful not to let them dry out. 
  7. Remove from oven and serve along with your choice of marinara sauce. 
  8. Garnish with parsley to make it pretty 😉 

Makes approximately 15 mini “meatballs” or 8-10 larger “meatballs”.


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About me

Annmarie is a self proclaimed foodie, avid long distance runner and functional fitness coach. A DVRT Master Trainer, HKC Instructor and food allergy sufferer, she writes about strength training for runners as well as shares allergy friendly recipes for busy athletes.   She is also the owner of Strength In Motion Studio, mother of two sassy sisters and wife to a chronically busy chiropractor.   Subscribe by email for updates to get the latest workouts, advice and recipes straight to your inbox!

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