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
- ⅓ 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.
