Teff and Black Bean Meatballs

You can use canned black beans or hydrate dry beans for this recipe.

To save time, I prepared a batch of TEFF and BLACK BEANS and am using them in various recipes through the week. 

The meatballs can be prepared and ready to eat in 30 minutes or less. 


  • 1 cup of cooked teff 

  • 2 cups of black beans (you can use a combination of black, pinto, and kidney)

  • 4 garlic cloves

  • 1/2 cup onions/shallots 

  • 1 1/2 TBSP Italian seasoning

  • 1/4 cup nutritional yeast

  • 1/2 TBSP crushed red pepper

  • Olive oil ... just enough to cook the meatballs 

  • 1/2 cup Sonar! Tortilla Chips (crumbled) NOTE: I used Sea Salt


NOTE: you can saute the onion and garlic in olive oil until translucent OR use them raw. Try it both ways and see what you prefer.

  • Combine ingredients into your blender or VitaMix and pulse until combined.I like to leave my meatballs with a few chunky pieces of bean. 

  • Shape into meatballs the size you prefer

  • Cook in a pan with just enough olive oil so they do not stick or bake in the oven or use an air fryer.

Add to soups, pasta, or eat as a meatball sandwich!

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