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Natural Awakenings Atlanta

Golden Beet Vegan Meatballs with Almond Sage Cranberry Cream

Nov 01, 2023 06:00AM ● By Sharon Palmer, MSFS, RDN

Photo: Sharon Palmer

Yield: 8 servings (3 veggie balls each)

Golden Beet Vegan Meatballs:

1 bunch fresh golden beets (about 5)

1 15-oz can cannellini beans, rinsed and drained (about 1 ¾ cups)

2 green onions, diced

2 cloves garlic, minced

1 cup mushrooms, finely chopped

½ cup fresh, chopped parsley

½ cup finely chopped hazelnuts

¼ cup ground flax seeds

½ cup whole wheat breadcrumbs (may use gluten-free)

1 tsp sage

1 tsp tarragon

1 tsp thyme

½ tsp smoked paprika

¼ tsp black pepper

2 Tbsp reduced-sodium soy sauce

2 Tbsp tahini

1 lemon, juiced

Almond Sage Cranberry Cream:

1 cup peeled, slivered almonds

4-6 Tbsp plain, unsweetened plant milk (soy or almond)

1 Tbsp lemon juice

1 clove garlic

¼ tsp freshly ground black pepper

½ tsp ground sage

Sea salt (to taste, optional)

1 Tbsp fresh, chopped sage leaves

¼ cup dried cranberries

To make the vegan meatballs, trim the beets and scrub the outside surface, leaving the peels on. Using a food processor or a box grater, shred the beets. 

Place the beans in a large mixing bowl and use a potato masher to mash them slightly to achieve a thick mixture with some lumps.

Add the beets, onions, garlic, mushrooms, parsley, hazelnuts, flax seeds, breadcrumbs, sage, tarragon, thyme, smoked paprika and black pepper. Mix together well.

Mix in the soy sauce, tahini and lemon juice—using hands to combine the mixture well. Cover and refrigerate for 1 hour or overnight.

Preheat the oven to 375ºF and spray a baking sheet with non-stick cooking spray. Form 24 golf ball-sized balls out of the mixture and place them evenly on the baking sheet. Bake the vegan meatballs on the top rack of the oven until golden brown, about 40 to 45 minutes. 

Serve with the almond sage cranberry cream.

To make the almond sage cranberry cream, soak the almonds in water for 2 hours (or overnight).

Drain the water and place the soaked almonds in the container of a blender or food processor.

Add 4 tablespoons of plant milk, lemon juice, garlic, black pepper and ground sage, and process to make a thick, creamy dip. If too thick, add 1 to 2 tablespoons of plant milk as needed to create the desired texture.

Transfer the cream to a dish and stir in the fresh sage, cranberries and salt if desired. Garnish with additional freshly ground black pepper and fresh sage. 

NOTE: To make this recipe gluten-free, use gluten-free breadcrumbs and soy sauce.

Recipe and photo courtesy of Sharon Palmer, MSFS, RDN.

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