We’re always looking for interesting food and these tasty veggie balls are all kinds of versatile. They can be served with dip as appetizers, used as a filling side to a light main dish like zoodles and marinara sauce and packed as a sandwich filling. The key is beginning with a flavorful blend.
This one tastes great and is packed with mind-boggling amounts of nutrition. Being fat-free helps them stick together, and they’re a low glycemic food if you’re watching blood sugar numbers and gluten-free.
When you see how fast they disappear, you may wish you’d made a double batch. These freeze very well if you want to make them ahead for feasts or celebrations.
2 cups (1 can) black beans, rinsed and drained
2 cups kale, chopped
½ red bell pepper, chopped
½ red onion, chopped
½ cup frozen peas
½ cup oats (finely ground)
1 tsp garlic powder
½ tsp oregano
½ tsp basil
¾ tsp salt
Preheat oven to 375 degrees.
Using a non-stick skillet on the stove, set to medium-high. Add 1/2 cup water, red pepper, kale and onion. Steam-sautee for 10 minutes.
Add black beans, sauteed veggies, peas, and spices to food processor and process until well mixed.
Next add in ground oats and process again. The mixture should be slightly sticky but also formable. If it is still too wet or sticky add more oats.
Take 1/8 cup of the mixture and form into balls. They should be about the size of ping-pong balls.
Place each on a non-stick baking sheet or parchment paper. Bake in the oven for 35 minutes.
Take them out and let them cool for 15 minutes.
Note: These have not held up well when added into a sauce as they begin to break down after absorbing liquid. Serve these with dipping sauce on the side, or add sauce just before serving.