These black bean meatballs are full of umami flavor and protein! They are paired with a creamy sweet yet savory tomato and coconut milk based sauce that has a surprising crunch from cashews and carrots with bursts of sweetness from the raisins. Serve this recipe over a bed of rice or your grain of choice and you've got a showstopper on your hands.

Albónidigas: Black Bean Meatballs With Tomato Coconut Sauce [Vegan, Gluten-Free]

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For the Meatballs:

  • 2 cups cooked black beans
  • 1 cup cooked rice
  • 1 cup gluten-free oats
  • 2 teaspoons dried wakame seaweed
  • 1 onion
  • 1 green pepper
  • 1 carrot
  • 2 garlic cloves
  • 1 tablespoon vegetable oil
  • 1 teaspoon cumin powder
  • 1 tablespoon of Dijon mustard
  • A pinch of pepper
  • Salt
  • Gluten-free bread crumbs

For the Sauce:

  • 1 cup chopped tomato
  • 1 cup coconut milk
  • 1 teaspoon curry powder
  • 1 carrot
  • 2 tablespoons cashews
  • 1 tablespoon raisins
  • Salt


  1. Chop the onion, pepper, and the garlic. Grate the carrot. Heat a frying pan with oil and sauté the vegetables until soft.
  2. Grind the oats in a food processor or blender until a flour is formed. It does not need to be very fine.
  3. Process the black beans.
  4. In a large bowl mix the vegetables, oats, rice, and beans. Add the mustard, wakame seaweed, cumin, salt, and pepper.
  5. Form balls with your hands and roll them in the breadcrumbs.
  6. Heat a frying pan with a little olive oil and fry the meatballs on all sides until they brown a little.
  7. In a saucepan, combine the tomato, coconut milk, curry, and salt and bring to a boil. Add chopped carrots, cashews, and raisins. Cook over medium heat 10-15 minutes until the sauce is slightly reduced and the carrot is cooked.
  8. Serve the meatballs with the sauce.


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