Hearty Plant-Based Beetroot Meatballs Recipe
I’m about to share something that’ll make you question everything you thought you knew about plant-based cooking. These beetroot meatballs aren’t just another veggie substitute trying desperately to be meat – they’re their own magnificent thing. Sure, I could’ve called them “beet balls” or some cutesy name, but let’s be honest, they’ve got that satisfying, hearty bite we crave from meatballs. The secret lies in an unexpected combination that creates magic in your kitchen.
Why You’ll Love these Hearty Plant-Based Beetroot Meatballs
When you’re craving something hearty and satisfying but want to keep things plant-based, these beetroot meatballs deliver all the comfort without any of the compromise.
I’m talking about that perfect balance of earthy sweetness from beets, protein-packed beans, and crunchy walnuts that somehow transforms into pure magic.
What makes these special? They’re naturally colorful, ridiculously nutritious, and honestly taste better than most traditional meatballs I’ve encountered.
Plus, you won’t miss the meat one bit.
The texture hits different too – tender yet firm, with just enough bite to feel substantial on your fork.
What Ingredients are in Hearty Plant-Based Beetroot Meatballs?
The beauty of these beetroot meatballs lies in their simplicity – you probably have most of these ingredients hanging around your kitchen already. We’re talking pantry staples and a few fresh items that come together to create something genuinely spectacular.
I love how this recipe doesn’t ask you to hunt down weird specialty items or blow your grocery budget on fancy ingredients. Everything here serves a purpose, from the earthy beets that give these meatballs their gorgeous color to the beans that pack in the protein and fiber.
Ingredients:
- 2 medium cooked beets
- 1 can (15 oz) cannellini or kidney beans, drained and rinsed
- ½ cup walnuts
- ½ red onion, finely diced
- 3 cloves garlic
- ½ cup gluten-free or regular breadcrumbs
- 1 tbsp corn flour or 1 flax egg (for binding)
- 1 tsp dried oregano
- 1 tsp dried rosemary or thyme
- Salt and pepper to taste
- Olive oil for cooking
A Few Things Worth Knowing About These Ingredients
The beets can be pre-cooked however you like – roasted, boiled, or even those vacuum-packed ones from the store work perfectly fine. Nobody’s judging your shortcut game here. Just make sure they’re tender enough to mash easily.
For the beans, cannellini gives you a creamier texture while kidney beans add a bit more bite. Both work beautifully, so grab whatever you’ve got or whatever’s on sale. Rinse them well though, because nobody wants that weird canned bean liquid affecting the flavor.
The binding situation is pretty flexible too. Corn flour works like a charm, but if you’re feeling fancy or want extra nutrition points, whip up a flax egg by mixing 1 tablespoon ground flaxseed with 3 tablespoons water. Let it sit for five minutes until it gets all gooey and egg-like.
Fresh herbs would be amazing here, but dried herbs are totally fine and way more realistic for most of us. If you do go fresh, use about three times the amount since fresh herbs are less concentrated than dried.
How to Make these Hearty Plant-Based Beetroot Meatballs
Alright, let’s plunge into the actual making part, which honestly couldn’t be more straightforward. I’m talking throw-everything-in-a-food-processor straightforward, which is exactly my speed on a weeknight.
Start by cranking your oven to 400°F (200°C) – this gives you time to get everything else sorted while it heats up. Nobody likes waiting around for a cold oven, and these meatballs deserve that nice hot blast of heat to get properly golden.
Here’s where the magic happens. Toss your ½ red onion (finely diced), 3 cloves garlic, and those 2 medium cooked beets into your food processor. Give them a good pulse until everything’s finely chopped but not turned into baby food. You want some texture here, not beet soup.
Now comes the fun part – dump in your drained 1 can (15 oz) cannellini or kidney beans, the ½ cup walnuts, ½ cup breadcrumbs, 1 tablespoon corn flour (or your flax egg if you went that route), 1 teaspoon dried oregano, and 1 teaspoon dried rosemary or thyme.
Season it all up with salt and pepper to taste. Here’s the trick though – pulse everything until it’s combined but still has some chunk to it. We’re not making hummus here, people. The mixture should hold together when you squeeze it, but you should still see little bits of beans and walnuts peeking through.
If it feels too wet, add more breadcrumbs. Too dry and crumbly? A tiny splash of water or olive oil will sort you right out.
Time for the messy fun part. Get your hands in there and start rolling the mixture into balls about the size of a golf ball. Don’t stress about making them perfectly round – rustic is the name of the game here.
Place them on a baking tray that you’ve greased with a bit of olive oil, because nobody wants their beautiful meatballs glued to the pan.
Pop those babies in the oven for 25-30 minutes, but here’s the important bit – flip them halfway through. I usually set a timer for about 12-13 minutes so I don’t forget and end up with flat-bottomed meatballs. You’re looking for them to be firm and nicely browned all over.
When they come out, resist the urge to plunge in immediately. Let them cool for a few minutes to firm up properly, because hot meatballs have a tendency to fall apart on you just when you’re trying to impress someone with your culinary skills.
Hearty Plant-Based Beetroot Meatballs Substitutions and Variations
Now that you’ve got the basic recipe down, let’s talk about making these meatballs work for whatever’s lurking in your pantry or dietary needs.
Out of cannellini beans? Black beans, chickpeas, or lentils work perfectly.
No walnuts? Try sunflower seeds, pecans, or even hemp hearts for that nutty texture.
For the binder, swap corn flour with ground flaxseed, chia seeds, or even a bit of tahini.
Regular breadcrumbs can become panko, oats, or crushed crackers.
Want more flavor? I’ll add nutritional yeast for cheesiness, smoked paprika for depth, or fresh herbs instead of dried.
What to Serve with Hearty Plant-Based Beetroot Meatballs
Since these beetroot meatballs pack such earthy, rich flavor, you’ll want sides that either complement that depth or provide a bright contrast.
I think pasta works beautifully here, whether you go classic with marinara or fancy with vegan pesto.
For something lighter, I’d serve them over creamy polenta or alongside roasted vegetables. The sweetness of roasted carrots or Brussels sprouts plays nicely against the beets’ earthiness.
Want to go Mediterranean? Try them with quinoa tabbouleh, hummus, and warm pita. The fresh herbs and lemon brighten everything up perfectly.
Final Thoughts
These beetroot meatballs represent everything I love about plant-based cooking – they’re hearty enough to satisfy your most stubborn carnivore friends, colorful enough to make your Instagram followers jealous, and sneaky enough to get vegetables into people who claim they don’t like them.
I honestly think these might convert a few skeptics. The earthy sweetness from the beets, that satisfying bite from the walnuts, and the way they hold together like little crimson clouds of comfort food magic.
Plus, you can make a double batch and freeze half for those nights when cooking feels impossible.
Plant-Based Beetroot Meatballs
Ingredients
- 2 medium cooked beets
- 1 can 15 oz cannellini or kidney beans, drained and rinsed
- ½ cup walnuts
- ½ red onion finely diced
- 3 cloves garlic
- ½ cup gluten-free or regular breadcrumbs
- 1 tbsp corn flour or 1 flax egg for binding
- 1 tsp dried oregano
- 1 tsp dried rosemary or thyme
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Preheat oven to 400°F (200°C)
- Pulse onion, garlic, and beets in a food processor until finely chopped
- Add beans, walnuts, breadcrumbs, herbs, corn flour (or flax egg), salt, and pepper; pulse until combined but not pureed
- Form mixture into balls and place on a greased baking tray
- Bake for 25-30 minutes until firm and browned, turning halfway through
Notes
Nutrition
Frequently Asked Questions
Can I Freeze Beetroot Meatballs for Meal Prep?
I’d recommend freezing beetroot meatballs after they’re fully cooked and cooled. They’ll keep for three months frozen. I suggest reheating them in the oven to maintain their texture better than microwaving.
How Long Do Beetroot Meatballs Last in the Refrigerator?
I’d store your beetroot meatballs in the refrigerator for up to four days in an airtight container. They’ll maintain their best texture and flavor during this timeframe, making them perfect for quick weeknight meals.
Will Beetroot Meatballs Stain My Hands While Making Them?
Yes, I’ll warn you that beetroot meatballs will definitely stain your hands while making them. I recommend wearing gloves or washing your hands immediately after handling the mixture to prevent purple staining.
Can I Make Beetroot Meatballs in an Air Fryer?
I’d recommend making beetroot meatballs in an air fryer at 375°F for 12-15 minutes, shaking the basket halfway through. They’ll get nicely crispy outside while staying tender inside, plus it’s faster than oven baking.
Do Beetroot Meatballs Taste Like Regular Meat Meatballs?
I won’t lie – beetroot meatballs don’t taste exactly like meat. They’re earthy and slightly sweet with a hearty texture. However, they’re satisfying and delicious in their own right, especially with good seasoning.