Preheat oven to 375℉ and prepare a silicone mat or parchment paper.
Set up your flax egg in the freezer for 10 minutes and prepare the other ingredients.
In a food processor, add the chopped beet and chickpeas and pulse until smoother. Add in all the other ingredients including the flax egg. Pulse/blend until incorporated together, but not too much (you don't want it to turn into a paste).
Scoop out 1 1/2 tablespoons per ball. I got about 13 meatballs.
Place on the silicone mat and bake for 15 to 20 minutes, depending on your oven. I baked for 20 minutes.
Remove and allow the meatballs to cool. They will definitely firm up as they cool.
Serve over cooked pasta, even risotto. Top with vegan parmesan cheese and fresh parsley to garnish.
Enjoy!
Notes
Refrigerator: Store leftover vegetarian meatballs in an airtight container in the refrigerator for up 3 days.
Freezer: You can freeze these meatballs before or after baking for up to 1 month. To freeze before baking, place the uncooked meatballs on a parchment-lined baking sheet and freeze for 1-2 hours. Once frozen, transfer them to an airtight container or freezer-safe bag. Already cooked meatballs can be popped into an airtight container or freezer bag.
To reheat: Unbaked meatballs can be baked directly from frozen, just adding a few extra minutes to the cooking time. Otherwise, warm up the vegetarian meatballs in a 350ºF oven, air fryer, toaster oven, or microwave until heated through.