I wanted some meatless *meat*balls so I came up with this recipe. They work best if you bake them in the oven, but they can be made on the stove if you don’t want to turn the oven on. The oven allows them to hold their shape better….they flatten a bit in a pan. The oven also crispens the entire ball, whereas in the pan, they tend to crispen only where they have touched the pan.
The pumpkin adds moistness to the balls. I freeze my leftover pumpkin in ice cube trays and store the pumpkin cubes in reseable bags in the freezer for future use. (I don’t like wasting food.) 🙂
I hope you enjoy the black bean balls too! (If you look closely, near the back of the photo by the green bowl, you can see the steam rising….) Yum again!