Directions 5 steps | 45 Minutes
In the bowl of a food processor, add the drained red beans, minced onion, quick oats, minced garlic, dried oregano, salt and crushed red pepper.
Pulse until the mixture is combined with some texture remaining. Do not process until smooth.
Roll the mixture into 2-3 inch meatballs.
Place the vegetable oil in a frying pan and heat over medium heat. Pan-fry the meatballs until golden brown.
Serve and enjoy!
- Freezing and storing options: Let the meatballs cool before transferring leftovers to an airtight container. Store in the refrigerator for five days or in the freezer for three months. When ready to eat, thaw and reheat the frozen meatballs on the stovetop or in the microwave.