Be sure to look after your vegetarian and vegan friends and family with these easy vegan beet balls. Easy to make ahead of time, these beetballs make a great meatball alternative and pair just as well with a side of ketchup for easy vegetarian snacking.
Easy Beet Balls
It is always nice to have some meat-free party food on hand when entertaining.
You never know who is vegetarian, vegan, or just avoiding meat.
Plus it makes a nice change from the standard chicken wings, chip, and dip fare you tend to find at gatherings.
If you want some more veggie-centric ideas for entertaining why not try these out:
- How To Make Roasted Red Pepper Hummus
- Roasted Garlic and Pumpkin Hummus
- Feta and Pumpkin Phyllo (Filo) Savory Hand Pies
- Whipped Feta Dip
The above recipes are easy to share, and always go down a treat.
These beet balls are easy to make and can be made ahead of time, which is always great when entertaining.
Although they are different from standard entertaining food, these meatball alternatives don't require any out-of-the-ordinary ingredients.
You will need:
- vegetable broth: homemade or store bought is fine;
- brown lentils: we use uncooked lentils for this recipe, but if you only have cooked that is fine, just sub them in and skip to cooking step;
- dried thyme: you can use fresh thyme if preferred, but you will need to double the amount used;
- bulgur wheat: this can be found in the health food section of the grocery store;
- brown onion;
- beets: you can use fresh beets and roast them yourself, or buy the pre cooked beets to save on time and effort;
- avocado oil: feel free to sub in another cooking oil of choice;
- tomato sauce;
- quick cooking oats: do not use regular rolled oats here unless you plan on blitzing them into smaller pieces in a blender first, as they will not cook as well, and will be too chunky in the small beet balls;
- smoked paprika;
- dried oregano: you can sub in fresh herbs if preferred, but again you will need to double the amout used;
- salt and pepper.
TIP: To save on time you can always use pre-cooked lentils and beets.
How To Serve
These are actually quite versatile, and can be served up in any of the ways you would normally serve up a meatball.
Why not try:
- serving with some tomato ketchup or aioli;
- throw together in a salad with some arugula, pickles, tomatoes and a mustardy dressing;
- use instead of meatballs in a spaghetti bolognese;
- serve sub style in a sub with a chunky tomatoe sauce and some melted cheese;
- use in a salad wrap.
Any other ideas of how to serve?
Be free to leave a comment and I will add your ideas to the list.
Game Day Beet Balls
- 2 cups homemade vegetable broth store bought is fine also
- ½ cup brown lentils uncooked
- 1 ½ tsp dried thyme
- ½ cup uncooked bulgur wheat
- 1 small finely minced brown onion
- ½ lb beets peeled and grated
- 1 tbsp avocado oil
- 2 tbsp tomato sauce
- ⅔ cup quick cooking oats
- 2 tsp smoked paprika
- 1 tsp dried oregano
- salt and pepper to taste
- Combine the broth, lentils and thyme in a medium saucepan and bring to a boil. Once boiling, reduce the heat to low and allow to simmer, uncovered, for 35 mins
- Add in the bulgur, give a quick stir, and pop the lid on. Set aside for 20 minutes, until all the liquid has been absorbed
- Preheat the oven to 400F. Line a large baking tray with parchment paper and spray with coconut oil
- Add all other ingredients to the lentil mixture, and stir to combine. Keep mixing until the mixture resembles a moist dough - you may need to get in and get your hands dirty here, depending on how juicy your beets are
- Using a cookie scoop (if you have one - otherwise just use a tbsp and form into a ball with moistened hands), scoop balls of the dough onto the parchment lined tray
- Spray the balls with a little bit more coconut oil and bake for 30 minutes. The balls should be a little bit crunchy on the outside, and really hot on the inside. Remove from the oven, and serve with your favourite dipping sauce
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.