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.
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.
On to the recipe for these bbq vegan meatballs now. 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.
More vegan dinner recipes for family movie night:
- Instant Pot Spaghetti with "Meaty" Marinara
- Vegan Irish Lamb Stew
- Curried Chickpeas Bowl with Garlicky Chard
- My Dad's "Not Mutton" Mushroom Curry
- Vegan Instant Pot Butter Chicken with Tofu
Vegan Barbecue Meatballs
Vegan Barbecue Meatballs
- 1 15 ounce can pinto beans, drained and thoroughly rinsed
- 1 ½ cups rolled oats
- 1 tablespoon tomato ketchup
- 1 teaspoon dijon mustard
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon cumin powder
- 2 teaspoon liquid smoke
- ½ teaspoon ground black pepper
- ½ teaspoon sage
- Salt to taste
- 4 tablespoon 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 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.