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.
You might also like these recipes for vegan air fryer meatballs, vegan harissa meatballs and vegan meatballs in mushroom sauce.
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.
More vegan dinner recipes
- Instant Pot Spaghetti with "Meaty" Marinara
- Vegan Irish Stew
- Curried Chickpeas Bowl with Garlicky Chard
- Vegan Pull-Apart Pizza Buns
- Vegan Instant Pot Butter Chicken with Tofu
Recipe card
Vegan Barbecue Meatballs
Ingredients
For meatballs:
- 14 oz canned or cooked pinto beans (drained)
- 1 ½ cups rolled oats
- 1 tablespoon tomato ketchup
- 1 teaspoon dijon mustard
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon ground cumin
- 2 teaspoon liquid smoke
- ½ teaspoon ground black pepper
- ½ teaspoon sage
- Salt to taste
- 4 tablespoons avocado oil or any neutral oil (to fry meatballs. The meatballs will absorb very little oil if you fry at a temperature of 350 to 375 degrees Fahrenheit)
For barbecue sauce:
- 1 cup tomato ketchup
- ½ cup vegetable stock
- 2 tablespoon liquid smoke
- ½ teaspoon dijon mustard
- ¼ cup sugar
- 1 teaspoon molasses (optional)
- ½ teaspoon onion powder
- Salt to taste
Instructions
Make meatballs:
- 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 ¾ 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
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Florencia says
Amazing texture! I did my own version of the sauce as I thought it had too much sugar but regardless I'm so happy with them!
Thanks heaps =) ❤️
Lindsey says
I made these tonight for my omnivore family who is being very patient with my cooking ventures into vegan territory. BBQ sauce was a hit. We called these "protein balls" so they knew to expect a different texture/taste. I liked the flavor and my 6 year old asked for seconds on his "bean balls". Texturally, the outside was crisp but the inside was very dense. Could this be from blending too much? Or packing too tightly? Any tips to keep the center a little lighter?
Vaishali says
Hi Lindsey, try adding some chopped dry mushrooms. Reconstitute them in hot water and then squeeze all the water out, then add them to the mix.
Angela says
Can you bake these instead of frying them?
Jac says
I made this recipe tonight and baked them. I baked them at 400 degrees for about 7-8 mins took them out flipped them on the other side and baked for another 7mins they were great!
angelina johnson says
has anyone actually tried this? I would love to hear how it turned out.
Nicole says
Hi, thanks for the recipe. Do you think I could make these and then freeze them? Thanks!
Vaishali Honawar says
Yes, absolutely!
Jennifer Arent says
OMGoodness! I am going to be the only one to say they love a good horror movie at Christmastime...I love A Horror Christmas Story. It's awesome! And a big bowl of popcorn with my Taco "Nooch" seasoning all over it!
Thanks for all you do and your gorgeous photography!
Brandy says
My mixture was a bit dry and the oatmeal didn't break down into small pieces. Do I need to add more liquid? Or does it have to do with my food processor (it's an inexpensive one). That being said, I enjoyed the recipe. The barbeque sauce was really good!
Vaishali says
Hi Brandy, the oatmeal does need to break down--large pieces won't let the meatballs hold together. Add a bit more liquid next time. Happy you enjoyed the barbecue sauce--one of my faves too!
Swetha says
Home alone with kichdi and flame roasted papads.
Shared on Facebook.
Tracie Cooper says
I love Elf and some great chicken wings and cheese sticks!
Rebecca says
The sound of music !!!
Always love a big bowl of popcorn