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Beetroot Meatballs Recipe
Divine beetroot ‘meatballs’ recipe with a cannellini bean base, walnuts for healthy fats and umami flavours, packed with fibre
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 161 kcal
Ingredients
- 1 small red onion use ½ if yours is large
- 3 cloves garlic
- 2 medium cooked beetroot
- 1 can cannellini beans drained and rinsed
- ½ cup GF breadcrumbs
- 1/3 cup walnut halves
- 1 tbsp corn flour
- 1 tsp dried oregano
- 1 tsp dried rosemary
Instructions
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Heat oven to 400°F/200°C. Get a non-stick baking tray, or line a baking tray with greaseproof paper.
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Add your onion, garlic and beetroot to a food processor and process until they’re well chopped.
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Add your beans and process until we’ll combined.
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Add the walnuts and herbs to the food processor and pulse until combined.
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Slowly add the breadcrumbs and continue to pulse. If the mixture is still too moist, add the corn flour prior to rolling the balls.
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Roll into 20 balls and place onto the baking tray.
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Bake the beet balls for 25 minutes, turning halfway through.