Spaghetti and Beet Balls

We made this a loooong time ago but never got around to posting it! We made this dinner for our little sister's birthday. Our sister is the type to eat an entire pot of kraft dinner (we couldn't be more different). So we decided on something carby and rich: Classic Spaghetti and Meat Balls. Of course we had to make it vegan and gluten free, but she still liked it! This is a good ol' family meal for veggies and meat-eaters alike.

2 beets, grated (or 4 small ones)

1 can of adzuki beans

1 1/2 cups cooked red quinoa

1/3 cup oat flour

3 tbsp tamari

liberal salt and pepper

3 tbsp olive oil

chopped parsley

1 tsp dried oregano
Liquid smoke (optional)

Dump beans into mixing bowl and mash dramatically with a potato masher until thick and...mashy. Add in remaining ingredients and mix well. Roll into balls and place on a parchment lined baking sheet. Bake for 45 minutes in 350F oven. Serve with rice pasta and spaghetti sauce!

Balls!

mmmmm

really great

Oh how I've missed good ol' spaghetti and meat balls. Beet and quinoa are a waaaay healthier meat substitute to things like seitan and tvp. Plus they end up a nice purpl-y pink colour.

We submitted this recipe to Ricki's Wellness Weekends! Check it out.