These Vegan Barbecue Meatballs are a fun, healthy and delicious meal. Beans and oats and a few spices make these meatballs perfectly textured and a great vehicle for the homemade barbecue sauce. A vegan, soy-free, nut-free and gluten-free recipe.
This post has been sponsored by Lagostina.
Around here, holiday movies are a big deal. I mean BIG, bigger than the holidays even. And I’m not talking about me. Desi is the holiday movie glutton who has binged on every Santa movie and every version of The Christmas Carol there is, including Hallmark versions (I think he deserves an award for enduring some of those without throwing the remote at the TV).
I can take holiday movies or leave them, but there are times when I find myself watching a holiday classic again and again. Make that one holiday classic that I watch again and again. It’s a Wonderful Life.
There’s something about the wonderful life of George Bailey that draws millions of us to the television set during the holidays each year, more than 70 years after it was first released. It’s not hard to see why. At the time of year when feeling good is in season, how can you not love a movie that makes you reflect upon your own life and realize that maybe it was not such a colossal waste of time after all?
Besides, who can resist more than two hours of James Stewart? Not me.
As it does every year, the movie will air this weekend on network TV, and you can be sure we’ll be front-row-center on our couch in our finest pajamas. With these amazing Vegan Barbecue Meatballs for company.
Lagostina, a cookware brand I’ve partnered with in the past, asked me to do a Holiday Movie Night themed post showcasing their new line of Opera cookware. This is a seriously fabulous, 10-piece stainless steel set of pots and pans that retails for $499.99 at Williams Sonoma. And Lagostina is giving away a product from the set to one of Holy Cow!’s readers!
I used my Lagostina cookware to make these amazing vegan meatballs and the barbecue sauce they get sloshed in, and like all the other recipes I’ve tried in this cookware in the past few weeks, it turned out just perfect.
I am not a huge fan of non-stick cookware, and choose to use it only rarely, when I absolutely must. My daily go-to pans are and have always been stainless steel ones, and over the years I’ve amassed quite the collection with some very solid cookware. But these Lagostina Opera pans are quite simply the best I’ve worked with. They have an amazing set of features that makes them quite the accessory for any cook, including:
- Gorgeous looks. 🙂 You don’t need good-looking pans to make great-tasting food, but good looks don’t hurt either. And the Italian-made Opera cookware, with its elegantly curved contours and rimmed stainless steel lids with cute little “double” handles, looks absolutely stunning. I love the flared edges that make for easy pouring, and the beautiful, highly polished stainless steel look.
- I was on the fence about frying my vegan meatballs in the stainless steel fry pan because I was worried they’d stick and create a royal mess. But as it turned out, I didn’t have to worry. The pots and pans are hefty and solid and have a three-layer base that helps distribute the heat evenly without creating those pesky hot spots or heating up too fast or too slow, causing food to overbrown or stick.
- The past two times I’ve worked with Lagostina, I’ve been struck by the great shapes and sizes of their pots and pans. When I’ve bought cookware sets in the past, I’ve always ended up with one or two pieces that I have no use for. But there has been absolutely nothing in my Lagostina cookware, in the past and in this set, that will sit on the shelf in my kitchen for too long. I especially love the 3 1/2 quart casserole, perfect for making stews, the 8- and 10-inch fry pans that I use to make vegetable sides, and the 5 3/4 quart stock pot which, unlike other stock pots I’ve had in the past, is not too tall and too narrow, but rather rounded and wide and just right to make my vegetable stock in. The set also includes a 1 3/4 quart saucepan, which I used to make the barbecue sauce, and a 2 1/2 quart saucepan.
- I often tend to take cookware from the stove to the oven, and this set is ovenproof up to 500 degrees Fahrenheit. It is also dishwasher safe (whew!).
If you want these beauties in your kitchen in the New Year, here’s what you will need to do (all of it, please):
- Leave a comment below by December 29th, telling me what is your favorite Holiday Movie Night food — and movie.
- Share this post on Twitter or Facebook, and be sure to tell me in your comment where you posted it.
- Follow @LagostinaUSA on Twitter.
On to the recipe for these bbq vegan meatballs now, which is just as gorgeous as these pots and pans. Our favorite way to munch on these is to pile a few meatballs into a bun for a meatball sandwich, and then sit back and watch Clarence take George on a life-changing journey.
Vegan Barbecue Meatballs
- 1 15 ounce can pinto beans, drained and thoroughly rinsed
- 1 1/2 cups rolled oats
- 1 tbsp tomato ketchup
- 1 tsp dijon mustard
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp cumin powder
- 2 tsp liquid smoke
- 1/2 tsp ground black pepper
- 1/2 tsp sage
- Salt to taste
- 4 tbsp vegetable oil to fry meatballs (the meatballs will absorb very little oil if you fry at a temperature of 350 to 375 degrees Fahrenheit, and you'll be able to throw most of the remaining oil into the trash and not in your tummy)
- Place all of the meatball ingredients except the oil in the food processor and pulse a few times until the oats are broken down into small bits. The mixture should be evenly mixed and when you take a piece in your palms and roll into a ball, it should hold its shape.
- Divide the mixture into 20 1-inch meatballs.
- Heat oil in a heavy-bottomed fry pan or skillet. I used the Lagostina 10-inch fry pan for this.
- Place the meatballs in a single layer, without overlapping or overcrowding. Fry, turning over occasionally, until the meatballs are browned on all sides.
- Remove the meatballs to a plate lined with paper napkins and set aside.
Make the barbecue sauce:
- Place all of the ingredients for the barbecue sauce in a small saucepan. I used the Lagostina 1 3/4 quart saucepan for this.
- Bring to a boil, turn down the heat to a simmer, and cook, uncovered, for 15 minutes. Turn off heat.
- Place the meatballs in a bowl or skillet and pour the barbecue sauce over them. Coat the meatballs thoroughly and serve.
- Nutrition information is per meatball
More vegan dinner recipes for family movie night: