These Chickpea and Beet Vegetarian Meatballs are a sweet and spicy protein packed dish that are great as for dinner or even an appetizer!
I know, these aren’t technically meatballs. But I did a survey, and no one ever asks for beet balls. Or chickpea balls. Plus, it’s 2016 – so meatless meatballs, vegan cheesecake, and nut milks are totally OK. Do you know what these are though? Absolutely delicious.
These vegetarian meatballs are firm, yet when a fork goes through them, they are soft and full of flavour. They stand up well just like regular meatballs and that colour! I was going to make chickpea vegetarian meatballs, but then I made like five million roasted beets and I was like, why not?!
Roasting beets add a smooth, velvet-y silkiness to the beets and so they are the perfect texture for the vegetarian meatballs. They bake up beautifully, making your house smell amazing and making you crave the moment these come out of the oven. As soon as they came out, I definitely picked one up, piping hot and tasted them. So good! I love the sweet and spicy-ness of the meatballs, and feel free to adjust how sweet or spicy you want them. I’m a spice addict, but I definitely adjusted it for the recipe.
These are great over spaghetti, and with tons of vegan parmesan cheese on top. I felt like I was having a perfect romantic dinner because of the beautiful red colour of the meatballs! *cues French music in the background*. I could definitely see these being served as appetisers too though for a small get together. While these didn’t last long in my house 🙂 they do last a few days in the fridge and so are great for leftovers.
If you give these Chickpea and Beet Vegetarian Meatballs a try, please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen!
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