Voion Land Products

Beet meatballs with leftover lentils

Terrible beetroot meatballs, this will be the recipe that makes the "football" on the blog for the new year. And I think there couldn't be a better start than a nutritious food that has our favorite beets as a basic ingredient. Is the tastiest and the juiciest I have eaten but I have also made. And he has one secret ingredient which you can't even imagine. But let me not keep you in suspense any longer, I just want you to try these fluffy, delicious beet meatballs with lentils left over from last year, gluten and dairy free.

Ingredients for 16-18 beet meatballs

  • 300 gr beets (3 beets)
  • 300 gr cooked or boiled lentils
  • 2 medium onions (4 small)
  • 1 spring onion, the green part, finely chopped
  • ½ lemon, the juice
  • 2 tbp parsley, chopped
  • 70 gr oat flakes
  • 1 egg
  • ½ tbs garlic powder
  •  tbs cardamom
  • salt (only for children over one year old)
  • pepper

Execution Method

  • Preheat the oven to 180°C in the air.
  • Spread non-stick paper on a large baking tray and set aside.
  • Clean the raw beets and grate them on a fine grater. (if we have trays for cutting vegetables it will make the process easier and faster.
  • Similarly, grate the onions and put them in a large mixing bowl.
  • Pass the lentils through the food processor with the knives and mash them.
  • Add to the bowl together with the grated beets and onion, lentils, egg, oat flakes, spring onion, parsley, garlic, lemon, cardamom and salt and pepper.
  • Put on gloves and shape our meatballs into walnut-sized balls.
  • Place the beet meatballs in the pan and transfer the pan to the middle rack of the oven.
  • Bake for 30-35 minutes and enjoy.