MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Chickpea And Beet Vegetarian Meatballs
Categories: Appetizers, Vegetarian
     Yield: 13 Meatballs

     1 md Beet; roasted; chopped
    15 oz Can chickpeas (255 g);
          - drained
     2 tb Liquid smoke (30 g)
     2 ts Vegan Worcestershire sauce
          - (10 g)
   3/4 c  Panko breadcrumbs (40 g)
     2 tb Olive oil or melted coconut
          - oil (27 g)
          Salt & Pepper; to taste
     1 tb Maple syrup (20 g)
     5 cl Garlic; minced
   1/2 ts Crushed red pepper flakes
          - (1 g)
     1    Flax egg

 Preparation time: 10 minutes
 Cooking time: 20 minutes

 If you like your vegetarian meatballs with beans, veggies and big
 flavor, these chickpea and beet meatballs are for you. Great for meal
 prep!

 Preheat oven to 375°F and prepare a silicone mat or parchment paper.

 Set up your flax egg in the freezer for 10 minutes and prepare the
 other ingredients.

 In a food processor, add the chopped beet and chickpeas and pulse
 until smoother. Add in all the other ingredients including the flax
 egg. Pulse/blend until incorporated together, but not too much (you
 don't want it to turn into a paste).

 Scoop out 1-1/2 tb per ball. I got about 13 meatballs.

 Place on the silicone mat and bake for 15 to 20 minutes, depending on
 your oven. I baked for 20 minutes.

 Remove and allow the meatballs to cool. They will definitely firm up
 as they cool.

 Serve over cooked pasta, even risotto. Top with vegan parmesan cheese
 and fresh parsley to garnish.

 Recipe by Jessica Hylton

 Recipe FROM: <https://jessicainthekitchen.com/
 chickpea-beet-vegetarian-meatballs/>

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