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!
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!