Beet, Lentil, & Ginger Meatballs {Vegan}
A healthy alternative alternative to your standard meatball, these beet, lentil, & ginger meatballs pack in veggies, healthy fats, and vitamins and minerals all while being vegan!
Servings 26 meatballs
Ingredients
- 2 flax eggs (2 tablespoons flaxseed meal + 5 tablespoons water)
- 1 cup pecans, toasted
- 2 cups cooked lentils
- 2 teaspoons coconut oil
- 1/3 cup chopped white onion
- 1 1/2 cups shredded raw beets (about 1 large beet)
- 2 inches fresh ginger, minced (about 1.5 tablespoons)
- 2 cloves garlic, minced
- 3 tablespoons coconut aminos (or gluten free soy sauce)
- 1 teaspoon cumin
- pinch of red pepper flakes
- salt and pepper, to taste
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Makes flax egg - mix together flaxseed meal and water in a small bowl and let sit.
- Toast pecans by placing on a baking sheet and bake for 5-8 minutes. Make sure they don't burn.
- Heat a sauté pan over medium heat and add coconut oil. Add onions and sauté for 3-5 minutes. Add beets, ginger, and garlic and cook for 5 more minutes.
- Add toasted pecans to a food processor and pulse until nuts are ground/in small pieces. Add beet mixture, flax eggs, lentils, coconut aminos, cumin, red pepper flakes, and salt and pepper. Pulse until mixture is evenly combined, but with some texture remaining.
- Make meatballs by scooping out a heaping tablespoon and rolling into balls. Wet your hands with water if the mixture is too sticky.
- Place meatballs on a parchment lined baking sheet and bake for 20 minutes, flipping once halfway through.
- Serve immediately. Store in an air tight container in the refrigerator for 1-3 days.