Go Back
+ servings
Vegan Barbecue Meatballs - holycowvegan.net
Print Recipe
4.97 from 26 votes

Vegan Barbecue Meatballs

These Vegan Barbecue Meatballs are a meal by themselves, healthy, and delicious to boot. 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, gluten-free recipe.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: gluten-free, nut-free, Soy-free, Vegan
Servings: 20 meatballs
Calories: 50kcal


For meatballs:

  • 1 15 ounce can pinto beans, drained and thoroughly rinsed
  • 1 ½ cups rolled oats
  • 1 tbsp tomato ketchup
  • 1 tsp dijon mustard
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • 1 tsp cumin powder
  • 2 tsp liquid smoke
  • ½ tsp ground black pepper
  • ½ 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)

For barbecue sauce:

  • 1 cup tomato ketchup
  • ½ cup vegetable stock
  • 2 tbsp liquid smoke
  • ½ tsp dijon mustard
  • ¼ cup turbinado sugar
  • 1 tsp molasses (optional)
  • ½ tsp onion powder
  • Salt to taste


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 is per meatball


Calories: 50kcal | Carbohydrates: 6.8g | Protein: 1.7g | Fat: 1.8g | Fiber: 1.5g | Calcium: 10mg | Iron: 1.4mg