These meatballs are easy to make, full of flavor, and a must-have for pasta night!

INGREDIENTS – ¾ cup rolled oats – ¾ cup chopped walnuts – 1 (14 ounce or 400 gram) can black beans, drained and rinsed – ⅓ cup chopped onion – 3 garlic cloves, minced – 2 tablespoons soy sauce – 2 tablespoons tomato paste – 1 teaspoon dried oregano – ½ teaspoon dried thyme – 1 teaspoon fennel seed – ¼ teaspoon red pepper flakes, or more to taste – Salt & pepper, to taste – Olive oil

STORAGE Leftover vegan meatballs will keep in a sealed container in the refrigerator for about 4 days, or in the freezer for about 3 months.

FREQUENTLY ASKED QUESTIONS Are these vegan meatballs gluten-free? They are if you use gluten-free tamari and certified gluten-free rolled oats.

Can I place these vegan meatballs in my pasta sauce while it cooks? I don't recommend it. They hold up fine if you serve or even store them in sauce, but I'd be afraid they'd fall apart in simmering sauce.

How are vegan meatballs served? They're great over pasta with tomato sauce. You can also stuff them in a sandwich — they make awesome vegan meatball subs. They even work as appetizers on a platter with cute little toothpicks!

Click the link below to see the full recipe!