Easy Vegetarian Meatballs

Seriously, no one will know the difference. They’re that good!

Shopping List:

½ Cup of cooked Beets

½ Cooked quinoa

½ Cup of Brown Rice

¼ Cup of Yukon gold potatoes (either left over potatoes or potatoes cut and boiled are fine)

¼ Cup of onion, minced

¼ Cup of bread crumbs

2 Garlic cloves, peeled and minced

1 Tablespoon of Italian Seasoning

1/8 teaspoon of sea salt

1 Flax seed egg (mix 1 tablespoon of ground flax seeds with 3 tablespoons of water)

1 Tablespoon of oil

Method:

1. Put all ingredients in a food processor and pulse 3 to 4 times. Open lid, taste, adjust seasoning, then pulse 2 to 3 more times. Keeping it just a bit chunky so it will stick together and form a ball. Sprinkle a bit more water if too thick.
2. Form your meatballs, place on a spray lined baking sheet, and put in freezer for 10 minutes to set.
3. Heat up a fry pan with a drizzle of oil. Roll meatballs in panko or homemade breadcrumbs and “fry” until brown and crispy (about 4 minutes each side).
   Place on a cooling rack.
4. These delicious meatballs would be great as a meatball hero (just place meatballs in your favorite tomato sauce) or over noodles with marinara sauce. So good!!
5. Lastly, pair with a side salad or fries!

 

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