Vegan Meatballs

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I took some time to make some vegan meatballs the other day. Black beans and rolled oats combine to form a very satiating protein. They're cute to look at too.

1 can black beans, drained
1-2 cups Uncooked rolled oats
1 tbl olive oil
1 tbl vegan mayo
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
zest and juice from 1 lime
1 tbl nutritional yeast
2 tsps sriracha
2 tsps spicy mustard
3 cloves garlic
1/2 inch fresh ginger
2 tsps salt
1 tsp black pepper

Puree all ingredients in a food processor until a thick mixture is formed. Add oats in small batches until the consistency is right. It should be slightly moist, but mostly firm. Easy to mold into balls.

Do not shape right away. Allow to chill in the fridge  for at least 1 hour.

Then roll into 3 inch balls. Arrange evenly on a greased baking sheet. Set aside again... this time in the freezer.

Preheat oven to 450 F.

Bake until crusty on the outside. About 15-20 minutes. They'll still be tender inside. Let rest 15 minutes after removing from oven. This step is important so they can firm up some inside.

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