Beef and Bean Meatballs

Name: Beef and Bean Meatballs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb (454 g) ground beef, 85/15 lean; ¾ cup (180 ml) black beans, canned, drained, rinsed, and lightly mashed; ½ cup (60 g) panko breadcrumbs; 1 large egg, lightly beaten; 1½ tsp (3 g) ground cumin; 3 cloves (9 g) garlic cloves, minced, minced; ¼ cup (10 g) fresh cilantro, finely chopped; ¾ tsp (4 g) kosher salt; ¼ tsp (½ g) black pepper, freshly ground; ½ tsp (1 g) lime zest (optional); cooking spray (or neutral oil)

From the MyKitchenBank Kitchen

Tender baked meatballs made with ground beef and black beans for extra moisture, fiber, and earthiness. Seasoned with cumin, garlic, and fresh cilantro, these are hearty enough to stand alone or pair with rice, in tacos, or with a zesty sauce. The beans help keep the meatballs from drying out while stretching the meat further.

Prep: 15 min
Cook: 20 min
Wait: 5 min
Total: 40 min
Makes: About 16 meatballs (4 per person)

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Steps

Before you start

Preheat your oven to 400°F (200°C)
Line a rimmed baking sheet with parchment paper
Have all ingredients measured and ready before mixing

1
Prepare the beans
- Pour the canned black beans into a medium bowl.
- Rinse them under cool running water until the water runs clear, then drain well.
- Using a fork or potato masher, lightly mash the beans—you want to break up some (about 40%) while keeping most intact.
- This creates texture and helps bind the meatballs.
- Set aside.
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Ready when: Beans are partially broken down but still chunky
Tip: Don't over-mash the beans—you want texture, not a paste
2
Combine wet ingredients
- In a large bowl, combine the beaten egg with the ground beef.
- Use a fork to gently break the meat into small pieces without overworking it.
- Gently fold in the mashed black beans, mixing until just combined.
- The mixture should look loose and chunky at this point.
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Ready when: Egg and beans are evenly distributed through the meat
Tip: Overworking the meat makes meatballs tough and dense—handle gently
3
Add seasonings and binder
- Sprinkle the panko breadcrumbs, cumin, minced garlic, chopped cilantro, salt, black pepper, and lime zest (if using) over the meat mixture.
- Using your hands or a large spoon, fold everything together gently until just combined.
- The mixture should come together but not be squeezed or compressed—air pockets keep them tender.
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Ready when: All seasonings are evenly distributed throughout
Tip: Use a light hand—the gentler you mix, the more tender the final meatballs
4
Shape and arrange
- Lightly spray the parchment-lined baking sheet with cooking spray.
- Using a 2-tablespoon cookie scoop or your hands, form the mixture into 16 balls (about 2 inches / 5 cm in diameter).
- Space them 1 inch (2.5 cm) apart on the baking sheet.
- Spray the meatballs lightly with oil on top.
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Ready when: All meatballs are evenly sized and arranged with space between them
Tip: A cookie scoop ensures uniform sizes so they cook evenly
5
Bake until cooked throughOven 400°F / 205°C
- Place the baking sheet in the preheated 400°F (200°C) oven.
- Bake for 18–20 minutes, until the meatballs are firm to the touch and the outsides are lightly browned.
- An instant-read thermometer inserted into the center of a meatball should read 160°F (71°C) for doneness.
- Do not over-bake, or they will dry out.
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Ready when: Internal temperature reaches 160°F (71°C); tops are light golden
Tip: Check the thickest meatball's center temperature—this is the best indicator of doneness
6
Rest and serve
- Remove the baking sheet from the oven and let the meatballs rest on the hot sheet for 5 minutes.
- This allows the juices to redistribute without drying out.
- Transfer to a serving plate and use warm, in tacos, with rice, or with your favorite sauce (salsa verde, enchilada sauce, or a simple tomato-based sauce all pair beautifully).
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Ready when: Meatballs are warm throughout
Tip: Resting is crucial—skipping this step leads to dry meatballs

Good to know

Tips

Mashing only some of the beans leaves texture while the mashed portions help bind and keep everything moist. This is the secret to tender, flavorful meatballs.
Never compress the mixture when combining or shaping—gentle handling creates an airy, tender crumb structure.
Spray the tops of the meatballs with a little oil so they brown evenly. This helps avoid a pale, steamed appearance.
Serve these with cilantro-lime crema, salsa verde, or a simple sauce made from canned tomatoes, cumin, and lime juice.

Make ahead

Assemble the mixture and shape meatballs up to 8 hours ahead. Cover the baking sheet with plastic wrap and refrigerate. Bake straight from the cold—add 2–3 minutes to cooking time. Alternatively, freeze formed meatballs on the baking sheet for 2 hours, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 5–7 minutes to cooking time.

Storage & reheating

Store cooled meatballs in an airtight container in the refrigerator for up to 4 days. Reheat gently in a 325°F (160°C) oven for 8–10 minutes until warmed through (cover with foil to prevent over-browning). Freeze cooked meatballs for up to 3 months; thaw in the refrigerator overnight and reheat as above.

Substitutions

black beans, canned → kidney beans, pinto beans, or white beans (canned, drained, and rinsed). Any canned bean works—adjust mashing based on bean size. Kidney beans are heartier; white beans are milder.
fresh cilantro → fresh parsley. Use the same amount. Parsley adds herbaceousness without cilantro's distinctive anise notes.
panko breadcrumbs → crushed tortilla chips, crushed saltines, or rolled oats (gluten-free option). Use the same amount by volume. Tortilla chips add a subtle corn flavor; oats add nuttiness and work well for gluten-free.
ground beef, 85/15 lean → ground turkey or ground lamb. Use the same weight. Turkey is leaner (may need 1 tbsp extra oil or another egg white); lamb adds richer, gamey flavor.