Vegetarian meatballs are made using mild Chakalaka, pinto beans, breadcrumbs, and eggs.
Serve these delicious baked balls with your favorite marinara sauce and top with vegan or dairy Parmesan cheese for an excellent meatless meal!
Serves 4-5 | Prep Time 10 minutes | Total Time 40 minutes
- 1 package prepared mild Chakalaka, cooled
- 2 eggs
- 1 cup breadcrumbs, gluten-free or regular
- 1 can of pinto beans, mashed lightly
- 2 cloves garlic, minced
- 1 large pinch of dried basil
- ¼ cup milk, dairy or plant-based
- 1 jar marinara sauce
- ½ cup grated parmesan cheese, for topping (optional)
Preheat the oven to 350 degrees F.
Add the prepared Chakalaka, eggs, breadcrumbs, mashed beans, garlic, basil, and milk to a large bowl. Mix until a homogenous mixture forms. It should be not too sticky, but not dry.
Using an ⅛ cup measuring spoon, scoop equal-sized meatballs and roll them between your hands for a perfectly round shape. Add the balls to a greased baking dish. Repeat with the remaining meatballs.
Place the meatballs into a preheated oven and bake for 20-30 minutes until browned on the outside and hot on the inside.
Warm your marinara in a pot on the stove or in the microwave. Serve some “meatballs” alongside the sauce and top with grated parmesan.