Why You’ll Love This Recipe

High in plant-based protein and fiber
Budget-friendly ingredients
Easy to make and customize
Great meatless alternative
Perfect for meal prep
Delicious with pasta, salads, or sandwiches
Freezer-friendly
Family-friendly and satisfying

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cans (15 ounces each) red beans, drained and rinsed
1 cup breadcrumbs
1 small onion, finely diced
3 cloves garlic, minced
2 tablespoons tomato paste
1 large egg
2 tablespoons fresh parsley, chopped
1 teaspoon Italian seasoning
½ teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons olive oil (for cooking)

Directions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Pat the red beans dry and place them in a large mixing bowl.
Mash the beans with a fork or potato masher, leaving some texture.
Add the breadcrumbs, onion, garlic, tomato paste, egg, parsley, Italian seasoning, paprika, salt, and black pepper.
Mix thoroughly until a cohesive mixture forms.
If the mixture seems too wet, add a little more breadcrumbs.
Shape the mixture into 18–20 meatballs.
Arrange the meatballs on the prepared baking sheet.
Lightly brush or spray them with olive oil.
Bake for 20–25 minutes, turning halfway through, until lightly browned and firm.
Serve with your favorite sauce, pasta, or side dish.

Servings and Timing

Servings: 6
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Variations

Vegan Red Bean Meatballs: Replace the egg with a flax egg.
Spicy Version: Add red pepper flakes or diced jalapeños.
Cheesy Meatballs: Mix in grated Parmesan cheese.
Southwest Style: Add cumin, chili powder, and cilantro.
Gluten-Free Option: Use gluten-free breadcrumbs.
Mushroom Blend: Add finely chopped sautéed mushrooms.
Mediterranean Version: Include oregano, basil, and a touch of lemon zest.

Storage/Reheating

Storage

Store cooked meatballs in an airtight container in the refrigerator for up to 4 days.

Freezing

Freeze baked meatballs on a baking sheet until solid, then transfer them to a freezer-safe container for up to 3 months.

Reheating

Reheat in a 350°F (175°C) oven for 10 minutes or microwave in 30-second intervals until warmed through.

FAQs

What type of red beans should I use?

Kidney beans or small red beans both work well in this recipe.

Can I make these vegan?

Yes. Replace the egg with a flax egg made from 1 tablespoon ground flaxseed mixed with 3 tablespoons water.

Why are my meatballs falling apart?

The mixture may need more breadcrumbs or additional chilling before shaping.

Can I pan-fry instead of baking?

Yes. Cook them in a lightly oiled skillet over medium heat until browned on all sides.

What sauces pair well with red bean meatballs?

Marinara sauce, barbecue sauce, pesto, and creamy herb sauces all work well.

Can I use dried beans?

Yes. Cook and cool the beans thoroughly before using them in the recipe.

Are these meatballs gluten-free?

They can be made gluten-free by using certified gluten-free breadcrumbs.

Can I add vegetables?

Absolutely. Finely chopped carrots, spinach, mushrooms, or bell peppers are excellent additions.

What can I serve with red bean meatballs?

Pasta, rice, quinoa, salads, roasted vegetables, or sandwich rolls are all great options.

Are these good for meal prep?

Yes. They store and freeze exceptionally well, making them perfect for meal planning.

Conclusion

Red Bean Meatballs are a flavorful, hearty, and versatile plant-based alternative to traditional meatballs. Packed with protein, fiber, and savory seasonings, they work beautifully in a variety of meals while remaining budget-friendly and easy to prepare. Whether served over pasta, tucked into a sandwich, or enjoyed as an appetizer, these meatballs are a satisfying recipe that proves meatless meals can be both delicious and filling.

Red Bean Meatballs

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Red Bean Meatballs are a hearty and flavorful vegetarian alternative to traditional meatballs, made with red beans, herbs, and savory seasonings. Tender on the inside and lightly crisp on the outside, they are perfect for pasta, sandwiches, grain bowls, or appetizers.

Author: Laura
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings
Category: Main Course
Method: Bake
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Pat the red beans dry and place them in a large mixing bowl.
Mash the beans with a fork or potato masher, leaving some texture.
Add the breadcrumbs, onion, garlic, tomato paste, egg, parsley, Italian seasoning, paprika, salt, and black pepper.
Mix thoroughly until a cohesive mixture forms.
If the mixture seems too wet, add a little more breadcrumbs.
Shape the mixture into 18 to 20 meatballs.
Arrange the meatballs on the prepared baking sheet.
Lightly brush or spray them with olive oil.
Bake for 20 to 25 minutes, turning halfway through, until lightly browned and firm.
Serve with your favorite sauce, pasta, or side dish.

Notes

Kidney beans or small red beans both work well in this recipe.
For a vegan version, replace the egg with a flax egg.
Add finely chopped mushrooms, spinach, carrots, or bell peppers for extra nutrition.
Use gluten-free breadcrumbs to make the recipe gluten-free.
Freeze baked meatballs for up to 3 months and reheat as needed.
Serve with marinara sauce, pesto, barbecue sauce, or in a sandwich.

Nutrition

Serving Size: 3 meatballs
Calories: 230 kcal
Sugar: 2 g
Sodium: 510 mg
Fat: 6 g
Saturated Fat: 1 g
Unsaturated Fat: 4.5 g
Trans Fat: 0 g
Carbohydrates: 33 g
Fiber: 8 g
Protein: 10 g
Cholesterol: 30 mg