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4 vegan meatballs in a clay bowl on a blue kitchen towel
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Mexican Vegan Meatballs in Tomato Chile Broth

These vegan meatballs are made with a mixture of black beans, rice, and sautéed mushrooms and served in a  tomato and chile ancho broth. 
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 487kcal
Author Dora S.

Ingredients

Meatballs:

  • 7 oz. Sliced cremini mushrooms (about 10 mushrooms)
  • 2 cups Cooked white rice
  • 2 cups Cooked black beans drained
  • 1 srpig Fresh mint finely chopped
  • 5 Dried figs finely chopped
  • 1 ¼ cups Bread crumbs adjust for consistency
  • 1 tsp. Salt

For the broth:

  • 5 Tomatoes medium size
  • ½ White onion medium size
  • 1 clove Garlic
  • 2 Ancho chiles deseeded
  • Salt to taste
  • 1 cup Water or vegetable broth
  • 1 tsp. Olive oil

Instructions

To make the meatballs:

  • Heat a large sauté pan to medium-high heat, add a little bit of oil (optional), and sauté mushrooms until golden brown, about 6-7 minutes. Remove mushrooms from pan and set aside.
  • Using a food processor, mix the mushrooms, rice, black beans, figs, mint, bread crumbs, and salt. Pulse a couple of times until everything incorporated together, but is not completely mashed. Try to preserve some of the texture of the beans and rice.
  • Shape the mix into equal sized balls. In the same sauté pan, set to medium heat, brown the meatballs in a little bit of oil until golden brown all over. (You can also bake them at 375°F for 20 to 30 min, flipping them half-way through.)

To make the tomato chile broth:

  • In a comal or cast-iron skillet set to médium-high heat, dry roast the tomato, chiles, garlic, and onion until they have dark spots all over.
  • Add the tomato, chile, garlic, onion, and vegetable broth to the blender and process until you have a smooth broth. Strain.
  • In a medium sauce pot heat 1 tsp. of olive oil. Add the tomato broth and let simmer for 5 minutes or until it changes to a dark red color and slightly thickens. Season to taste with salt and pepper.
  • Serve your meatballs in the tomato chile broth.

Nutrition

Calories: 487kcal | Carbohydrates: 95g | Protein: 19g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 758mg | Potassium: 1406mg | Fiber: 18g | Sugar: 20g | Vitamin A: 5933IU | Vitamin C: 28mg | Calcium: 148mg | Iron: 6mg