{"id":2559,"date":"2020-02-03T12:17:00","date_gmt":"2020-02-03T10:17:00","guid":{"rendered":"https:\/\/thehappylentils.com\/?p=2559"},"modified":"2026-04-26T10:37:04","modified_gmt":"2026-04-26T08:37:04","slug":"vegan-adzuki-bean-meatballs","status":"publish","type":"post","link":"https:\/\/thehappylentils.com\/en\/vegan-adzuki-bean-meatballs\/","title":{"rendered":"Vegan Adzuki Bean Meatballs"},"content":{"rendered":"
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There\u2019s something about a pot of “red meatballs” simmering on the stove that immediately takes me back to my childhood. My mom used to feed me all sorts of hidden vegetables through those patties, and now that I\u2019m a parent, I find myself doing the exact same thing. <\/p>\n\n\n\n

These aren’t my mother’s meatballs, though. They are my plant-based version, using adzuki beans as the star. They have that same comforting look and feel, but they\u2019re packed with fiber, protein, and clean ingredients that make both the body and the soul feel good.<\/p>\n\n\n

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The Secret to the Perfect Vegan Meatball<\/h2>\n\n\n\n

The biggest challenge with vegan meatballs is keeping them from falling apart. Many recipes turn into mush the second they hit the sauce. The secret to success here is a two-step process:<\/strong> we bake the meatballs first to firm them up, and then give them a very short simmer in the sauce.<\/p>\n\n\n\n

I love using adzuki beans because they have a lovely nutty flavor and are much easier to digest than most other beans. Plus, they cook faster, which is always a win in a busy kitchen.<\/p>\n\n\n

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How to Make Them (Step-by-Step)<\/h2>\n\n\n\n
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  1. Prep the beans<\/strong>: Place the soaked adzuki beans in a pot with plenty of water. Crucial: Do not add salt to the water, as it will keep the beans stiff and prevent them from softening. Boil until tender (about 40 minutes) and drain well.<\/li>\n\n\n\n
  2. The mixture<\/strong>: In a food processor, combine the cooked beans, onion, carrot, basil, pecans, oats, and spices. Pulse until the mixture is uniform. The mixture will be quite thick and heavy\u2014this is exactly what helps the meatballs hold their shape.<\/li>\n\n\n\n
  3. Shape and Bake<\/strong>: Preheat your oven to 180\u00b0C\/350\u00b0F. Line a tray with parchment paper or a silicone mat. Shape the mixture into balls (about 5cm\/2 inches) and bake for 15 minutes.<\/li>\n<\/ol>\n\n\n
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    1. The Sauce:<\/strong> While the meatballs are in the oven, saut\u00e9 the onion and garlic in olive oil. Add the crushed tomatoes, water, and basil, and let it simmer for 10 min1<\/a><\/sup>utes.<\/li>\n\n\n\n
    2. The Finish<\/strong>: Gently add the baked meatballs to the simmering sauce. Don’t let the sauce boil once the meatballs are in\u2014keep it at a gentle simmer for just 5 minutes<\/strong>. This allows them to soak up the flavor without losing their texture.<\/li>\n<\/ol>\n\n\n
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      Want more plant-based comfort food? Try these:<\/h2>\n\n\n\n