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. 

Ingredients:

• 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

Instructions:

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!