Marinara Sauce With Black Bean Meatballs and Linguine

Meatball replacement that actually tastes great, say no more. These black bean balls are delicious and healthy.

When to eat

This dish can be enjoyed all year round. If you are cooking it in the summer try making the chopped tomatoes from fresh tomatoes. This will add a little bit of time to the recipe, but will be worth it.


Serves 4
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

This meal is around 86% less polluting than the average UK meal.

  • Eating this recipe will save around 2.53 KG CO2e per person.
  • That’s equivalent to the emissions produced driving 20 KM in a modern car.
How do I calculate this?


  • 300 g Linguine
  • 2 Teaspoon Dried Oregano
  • 2 Clove Garlic
  • 1 Onion
  • 2 Tablespoon Olive Oil
  • 2 Tablespoon Balsamic Vinegar
  • 2 Teaspoon Sugar
  • 20 g Basil
  • 2 Teaspoon Dried Oregano
  • 560 g Chopped Tomatoes
  • 2 Tablespoon Tomato Paste

Black Bean Balls

  • 250 g Cooked Black Beans
  • 120 g Oats
  • 2 Teaspoon Fennel Seeds
  • 2 Onion
  • 2 Clove Garlic
  • 2 Tablespoon Nutritional Yeast


  • First prepare the marinara sauce. Finely chop the garlic and onion. Heat a tablespoon of the olive oil in a deep pan and fry the onion and garlic until soft. Pour in the balsamic vinegar, sugar, tomato paste and dried oregano. Fry for a further minute or two. Tip in the chopped tomatoes. Loosely chop the basil and add to pan. Stir the contents well. Cover and simmer for 25 – 30 minutes until the sauce has thickened.
  • Place the all the ingredients for the black bean balls into a blender, along with some seasoning, and whiz until an even consistency. Using your hands, shape the black bean mixture into 12 evenly sized balls. Place them onto a oven tray and cover with the remaining olive oil. place them in a 200˚c oven and bake for 15 – 20 minutes until the outside is golden.
  • When the beans have about 10 minutes left. Cook the pasta in salted boiling water for 10 – 12 minutes until aldente. Drain and then serve in individual pasta bowls. Pour over the marinara sauce and top each with some black bean balls and any leftover basil.
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