These vegan meatballs have a base of red beans. They have a great flavor and "meaty" texture, and they hold up really well without crumbling or falling apart.
Preheat oven to 350°F. Line a large baking sheet with parchment paper and spray or brush with oil.
Mash the red beans halfway with a fork or a mojito muddler. Don't make a paste, but try to make sure each bean is at least a little mashed.
Add the rest of the ingredients, and use a fork to stir together, taking care not to fling the dry ingredients out of the bowl. Then use your hands to mix everything together, squishing and mashing the beans more. You should have a thick paste.
Take about 3 tablespoons of the mixture and form into meatballs with your hands. I recommend rinsing your hands in cool water (under running water or in a bowl) because that prevents the bean meatball mixture from sticking to your hands. I re-rinse my hands in between every couple of meatballs.
Place the meatballs onto the prepared baking sheet and brush or spray oil on each meatball.
Bake at 350F for 30 minutes, flipping the meatballs halfway after 15 minutes. They will get crispy and crackled on the outside. Toss with your favorite warmed up pasta sauce and serve warm.