Spaghetti and Smoky Black Bean Meatballs

🕒 Prep: 15 min
🔥 Cook: 20 min
🍽 Serves: 4
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Spaghetti and Smoky Black Bean Meatballs are a delightful twist on a classic dish. With the rich, smoky flavor of black beans and a touch of spicy cumin, this recipe brings a fresh take on comfort food, perfect for any season.

Ingredients for Spaghetti and Smoky Black Bean Meatballs

Spaghetti serves as the classic base for this dish, providing familiar comfort and heartiness. Olive oil is used to sauté the aromatics and brown the meatballs, adding a rich mouthfeel. Onion and garlic bring depth and flavor, enhancing the savory profile. Black beans are the star, offering a plant-based protein that's smoky and satisfying. Breadcrumbs help bind the meatballs together, ensuring they hold their shape while cooking. A lightly beaten egg works as a binder as well, adding moisture to the mix. Smoked paprika and cumin introduce a warm, smoky essence, making these meatballs stand out. Season with salt and pepper to taste for balance. Parmesan cheese adds a delightful umami finish. Marinara sauce envelops everything in a rich, tangy embrace, tying the dish together. Finally, fresh basil leaves provide a pop of color and freshness.

Tips & Tricks

  • Mash the black beans thoroughly to help the meatballs hold together better.
  • Chill the meatballs for 10 minutes before frying if they seem too soft.
  • For a gluten-free version, use gluten-free breadcrumbs and pasta.

Serving Suggestions

This dish pairs wonderfully with a crisp green salad or roasted vegetables. A side of garlic bread can also complement the meal, soaking up that delicious marinara sauce.

Frequently Asked Questions

Can I make these meatballs ahead of time?
Yes, you can prepare the meatballs and store them in the fridge for up to 24 hours before cooking.
Are there any alternative proteins I can use?
Chickpeas or lentils can be used as a substitute for black beans for a different flavor.
Can I freeze these meatballs?
Absolutely! Freeze the cooked meatballs without sauce on a baking sheet, then transfer to a container once frozen.

Spaghetti and Smoky Black Bean Meatballs Recipe Walkthrough

First, get your pasta pot boiling. Cook the spaghetti according to the package instructions until it's al dente. Once done, drain it and set it aside, maybe with a touch of olive oil to prevent sticking.

While the pasta cooks, heat olive oil in a large pan over medium. Add the onion and garlic, sautéing them until they’re soft and translucent. This usually takes about 5 minutes. You’ll want to stir occasionally so they don't stick or burn.

In a large mixing bowl, mash the black beans with a fork until they're mostly smooth. Add your sautéed onions and garlic to the bowl, followed by the breadcrumbs, egg, smoked paprika, cumin, salt, and pepper. Mix everything until it's well combined and holds together. Form this mixture into small, 1-inch meatballs.

Using the same pan, add a bit more olive oil if needed and brown the meatballs on all sides over medium heat. This should take about 6-8 minutes. Once browned, remove them and set them aside.

In that same pan, pour in the marinara sauce and let it come to a gentle simmer. Return the meatballs to the pan, coating them in the sauce. Let everything simmer for about 10 minutes on low heat, allowing the flavors to meld.

To serve, plate the spaghetti and top with the meatballs and sauce. Finish with a generous sprinkle of Parmesan cheese and fresh basil leaves for a touch of brightness.

Why You'll Love This Recipe

  • Unique twist on traditional meatballs with a smoky flavor profile.
  • Plant-based and protein-rich, thanks to the black beans.
  • Quick and easy to prepare, ideal for weeknight dinners.
  • Perfect for feeding a crowd or enjoying leftovers.

Ingredients

1 lb spaghetti
2 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 can (15 oz) black beans, drained and rinsed
1 cup breadcrumbs
1 egg, lightly beaten
1 tsp smoked paprika
1/2 tsp cumin
Salt and pepper to taste
1/4 cup grated Parmesan cheese
2 cups marinara sauce
Fresh basil leaves for garnish

Step-by-step Instructions

1. Cook the spaghetti according to package instructions until al dente, then drain and set aside.
2. In a pan, heat olive oil over medium heat. Add the onion and garlic, sautéing until translucent.
3. In a large bowl, mash the black beans with a fork. Add the sautéed onions and garlic, breadcrumbs, egg, smoked paprika, cumin, salt, and pepper. Mix until well combined.
4. Form the mixture into small meatballs, about 1 inch in diameter.
5. In the same pan, add more olive oil if necessary, and brown the meatballs on all sides.
6. Once browned, remove the meatballs and set aside. In the same pan, pour in the marinara sauce and let it simmer.
7. Add the meatballs back into the pan, coating them with the sauce. Let them simmer for about 10 minutes on low heat.
8. Serve the meatballs over the cooked spaghetti. Garnish with grated Parmesan and fresh basil leaves.

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