Vegetarian Meatballs



Tomato Broth

4 roma tomatoes

2 teaspoons garlic, chopped

1 tablespoon olive oil

Salt and pepper, to  taste


2 golden beets, cooked and grated (see below)
1 3/4 cup brown rice, cooked
1 yellow onion, small dice
3 stalks celery, small dice
2 carrots, small dice
10 ounces cremini mushrooms
2 tablespoons tomato paste
1 tablepoon garlic, chopped
1 tablespoon fresh thyme, chopped
1/2 bunch fresh parsley, chopped
1 cup Parmesan cheese, grated
1/2 cup pecans, chopped
1 cup panko bread crumbs
3 whole eggs


For the tomato broth:

Cut tomatoes in half and toss with olive oil and chopped garlic in a mixing bowl. Place in a small baking dish and roast in a 350°F oven until soft but not mushy, about 30 minutes. Rough chop. In a saucepan, combine the cooked chopped tomatoes and 2 cups of vegetable stock or water. Reduce until it thickens slightly. Salt and pepper to taste.

For the meatballs:

Begin by roasting the beets. Preheat oven to 350°F and rinse the outside of the beets to remove any dirt or debris. Place them in a small baking dish with a little water on the bottom and cover with foil— the water will prevent the beets from scorching. Roast in the oven for about 1 hour or until a fork inserted can be removed easily. Remove beets from dish and place in the refrigerator to cool. Once cooled, use a dish rag or paper towel and “wipe” the skin off the beets. It will come off easily. Grate the skinned beets on a fine cheese grater and reserve until later.

Next, spread cooked rice on a cookie sheet to cool to room temp. In a large sauté pan over medium-high heat, sauté the onions, celery and carrots for 5 minutes, stirring constantly. Add the mushrooms and cook an additional 4 minutes or so. Season liberally with salt and black pepper and then add the cooled shredded beets and toss to combine. Allow this mixture to cool to room temperature as well by spreading on a cookie sheet. Once everything has cooled, combine all ingredients excluding the eggs in a large mixing bowl and check seasonings, then add eggs. Roll mixture into 2-ounce balls and place in a dish close together, flattening the bottom a little so they don't roll around. Roast at 350°F for 20 minutes, or until a toothpick inserted comes out clean. Serve the meatballs on a bed of the tomato broth.

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