Today’s Meatless Monday recipe is Spaghetti & Beetballs! I absolutely love beets.
Beets are high in immune-boosting vitamin C, fiber, and essential minerals like potassium (essential for healthy nerve and muscle function) and manganese (which is good for your bones, liver, kidneys, and pancreas). So, whether you roast them whole, blend into a recipe, or drink them as a juice (like the Olympians do), beets are low in fat, full of vitamins and minerals and packed with powerful antioxidants!
Now for today’s recipe….
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 30 meatballs (or 6 patties)
Vegan, gluten free, soy free, refined sugar free
3.5 cups shredded beets (about 3 beets)
1 onion, diced
1 can black beans, drained and rinsed
1/4 cup of fresh parsley, finely minced
1 tsp Himalayan sea salt
1/2 tsp fennel (optional)
1/4 tsp black pepper
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
2 tsp oregano
¼ tsp liquid smoke (optional)
1 1/2 cups brown rice flour (or any other flour)
1 Tbsp oil plus more for sautéing
The Ground Beet!
Combine all ingredients except flour in a large bowl. Blend in food processor (or Vitamix) until very smooth (puréed).
Add flour (1/2 cup at a time) until the mixture is thick enough to form into balls or patties – it will get more stable after it cooks, it just needs to be firm enough to maintain its shape while you cook it.
Use a tablespoon to shape the mixture into small balls. Sauté in oil, in a skillet (I prefer cast iron) over medium high heat until evenly browned on all sides and heated throughout. You could also
bake them in a oven preheated to 350F degrees about 30-35 minutes.
Serve immediately over the pasta and spaghetti sauce of your choice. Voilà, spaghetti and beetballs!
You can also shape the mixture into patties (makes 6) and pan fry or grill, just like a burger.