Plant-Based Beetroot Meatballs
These vibrant beetroot meatballs are a game-changer for plant-based dining! Packed with earthy beets, protein-rich beans, and crunchy walnuts, they deliver all the satisfaction of traditional meatballs with a gorgeous crimson color that's sure to impress. Perfect with pasta, in wraps, or as appetizers!
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Servings: 4
Calories: 185kcal
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
Toast walnuts in a dry pan for 3-4 minutes before processing for deeper, nuttier flavor
Don't over-process the mixture - you want some texture, not a smooth paste
Wet your hands when forming balls to prevent sticking
Let meatballs cool for 5 minutes after baking to firm up before serving
Can be made ahead and frozen for up to 3 months - reheat in oven at 350°F for 15 minutes
Substitute sunflower seeds or pumpkin seeds for walnuts if needed
Perfect served with pasta and vegan pesto, marinara sauce, or in grain bowls
Nutrition
Calories: 185kcal | Carbohydrates: 22g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Sodium: 285mg | Potassium: 425mg | Fiber: 7g | Sugar: 6g