Vegan Adzuki Bean Meatballs

Prep Time 25

Cook Time 1 5

Soaking the beans 8

Total Time 1 30

Servings: meatballs

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Ingredients:

For the meatballs:

1 cup (200g) dried adzuki beans soaked at least 8 hours, rinsed and drained (or 2 cups pre-cooked adzuki beans)
1 medium onion
1 medium carrot
½ cup fresh basil leaves
½ cup pecans
¼ cup old-fashioned oats
1 tsp dried oregano
1 tsp salt
½ tsp freshly ground black pepper

For the sauce:

14 oz (400g) crushed tomatoes
1 small onion finely chopped
3 garlic cloves finely chopped
¼ cup roughly chopped fresh basil plus more for serving
½ cup water
2 tbsp olive oil
½ tsp salt
½ tsp freshly ground black pepper

Instructions:

Cook the adzuki beans: place the soaked beans in a pot with plenty of water. Don't add salt yet, it will slow down cooking and can keep the beans tough. Bring to a boil and cook for 40 minutes. Drain.
Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
In a food processor, combine all the meatball ingredients: cooked adzuki beans, onion, carrot, basil, pecans, oats, oregano, salt, and pepper. Blend until well combined and smooth.
With clean hands, shape the mixture into 2-inch (5cm) meatballs and place on the lined baking sheet. (Worried about them falling apart? See the Notes below for a couple of binding tricks readers have used.) Bake for 15 minutes.
Meanwhile, make the sauce: heat the olive oil in a wide skillet. Add the finely chopped onion and cook for 2-3 minutes, stirring, until softened. Add the garlic and cook for another minute. Add the crushed tomatoes, water, basil, salt, and pepper. Bring to a boil, cover, and simmer on low heat for 10 minutes. (For a saucier dish, stir in an extra 7oz/200g crushed tomatoes and ½ cup water.)
Gently add the baked meatballs to the sauce without stirring. Simmer on the lowest heat for just 5 more minutes, no longer, or the meatballs may fall apart. Sprinkle with fresh basil before serving.

Notes:

Some readers in the comments have had success adding 1-2 teaspoons of psyllium husk powder or 1 tablespoon of chia seeds (mixed with 3 tablespoons of water and left to sit for 10 minutes first) to the meatball mixture, for extra insurance against the meatballs falling apart. I haven't tried either myself yet.