Black Bean Balls
Looking for a vegetarian meal or even snack that gives you protein and keeps you full? Try these black bean balls, great for appetizers or making a meal complete with veggies on the side. This recipe works great for Meatless Mondays as well, or any night of the week you choose to eat meatless. Notice there are eggs in the recipe so if you don't eat eggs, you could substitute flax seed for those.
- 2 cups black beans, cooked
- 2 eggs
- 1 cup nonfat plain greek yogurt*
- handful grated parmesan
- 3 cloves garlic
- handful chopped cilantro
- salt and pepper to taste
- 1 cup whole wheat or panko breadcrumbs
*Don't have greek yogurt? You can use plain nonfat regular yogurt if you place a paper towel over a strainer and add the yogurt on top. Let drain over a bowl in the refrigerator for several hours and you have thickened yogurt!
Preheat the oven to 375, and line or grease a baking sheet. Pulverize the beans in a food processor. Add the eggs, yogurt, cilantro, salt, pepper, and breadcrumbs to the beans. Stir well. Roll the mixture into balls, adding extra breadcrumbs if they don't stick together well. Bake the meatballs for about 25 minutes, and turn them over at least once while they're in the oven.
Serve with salsa, guacamole, or greek yogurt mixed with avocado, and whole wheat tortillas (I like Flatout Flatbreads: high fiber, low carbs). I like them with eggs for brunch, or on a bed of lettuce for lunch or dinner.
Happy cooking & moving!