Mexican Vegan Meatballs

Every once in awhile, while I’m doing my thing and Chefing Around in the kitchen, I make something so good, so delicious, that I just have to write the recipe down so I can make it again. This probably happens more often than not, and that was also the case with these Mexican Vegan Meatballs. It is also why I just have to share this incredibly delicious and healthy recipe.I hope everyone else enjoys these as much as we did!


Like most of my best creations, this one started out with another idea from Heather. She wanted to try some kind of vegan “meat”ball and this was something neither of us had ever made or even eaten before so we were therefore really branching out into new territory. But that is the essence of Chefing Around, and so I was up for the challenge.


Rather than look up someone else’s recipe, I instead took that basic premise and looked at what I had on hand and consequently came up with something amazing! These vegan-balls use pinto beans and masa harina, which is a Mexican corn meal, to bind the other delicious veggies into a mixture that as a result holds together fairly well as a ball. They also brown very nicely and form a crisp outer layer which adds a great texture!


healthy vegan meals

The combination of green chiles, spinach, onions, and garlic gives these a distinctly Mexican flair. While the addition of a few good, freshly ground spices packs a huge flavor punch yet isn’t overly complex. These vegan meatballs were quick and easy to throw together and cook but were very satisfying. I can’t wait to make them again!

Mexican Vegan Meatballs

Serves: 2   Makes 8 “meat”balls


  • 1 15oz can Pinto Beans
  • 1 cup Spinach, finely chopped
  • 1/2 Sweet Onion, diced
  • 1 4oz can Green Chiles,
    fire roasted and diced
  • 2 cloves Garlic, minced
  • 2 Tbsp Masa Harina
  • 1 tsp Corriander Seeds,
    freshly ground
  • 1/2 tsp Juniper Berries,
    freshly ground
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Sea Salt
  • 1/2 tsp Black Pepper,
    freshly ground
  • 2 Tbsp Olive Oil


  1. First of all, puree pinto beans in a food processor or blender until mostly smooth.
  2. Mix together all ingredients thoroughly in a bowl.
  3. Form eight balls out of the mixture.
  4. Heat olive oil over medium heat.
  5. Finally, cook “meat”balls until heated through, turning every couple minutes so that all sides brown evenly.
  6. Enjoy! We served ours with some greek yogurt and salsa! (Since we’re not actually vegan, the greek yogurt was okay. If you are, the salsa is an excellent choice!)

One Comment Add yours

  1. Audrey says:

    These are a similar process to falafels, but a completely different country origin flavor profile. So excited to try!

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