These as-good-as-the-real-thing meatballs contain no beef or pork _ and no fake meat either.
It was the lab-grown meat substitutes invading our lives that led me to beetballs. I knew corporate near-meat would double well for meatball meat (it works for burgers and chili), but I still don't know what those products are like for our bodies.
So, going back to my fundamental belief that whole actual-plant ingredients are healthier and better for flavor, I cooked. And, after a little work, I stumbled onto these, yes, beetballs. They look just like meatballs. They taste ... possibly better than meatballs?
The practical info:
These are best with homemade roasted beets, but store-bought presteamed beets in the produce section are a speedy substitute. Lentils add protein and an earthy heartiness, while sunflower seeds bring a nubby texture reminiscent of browned ground beef.
Capturing the meaty umami depth of beef is tougher but doable. Here, it comes through lightly caramelized onions, deeply toasted bread crumbs and nutritional yeast and in the cooked-down tomato sauce that coats them. Essential Italian seasonings bring all the flavors together: dried herbs and fresh basil plus garlic with chile flakes sizzled in olive oil. If cheese is on the menu, you'll want to go hard on the Parmesan. The finished dish doesn't just look like the Italian American restaurant standard, it tastes like it too.
The result: [chef's kiss emoji].
