Vegan Spaghetti and Beetballs! A beautiful twist on the comforting familiar classic. Beets, black beans, walnuts, and basil make these plant-based meatballs scrumptious and so satisfying. Top with an easy rustic tomato sauce for a meal the whole family will love!
May you take time to celebrate the quiet miracles that seek no attention. ~ John O’Donohue
We are getting serious with comfort food here folks! Sitting down to dinner with a plate of this before you will have you celebrating the little pleasures of life. And the fact that it is vegan and gluten-free takes it to a whole new level of goodness.
The best thing about these Vegan Beetballs is that they are completely bursting with flavor. Black beans give depth, toasted walnuts give richness and texture, and fresh basil enlivens everything. Additionally, these Beetballs are jam-packed with nutrients, plant protein, and they are gluten-free! Deliciousness + healthy = a perfect meal!
Rustic tomato sauce consists of classic ingredients providing just the right balance- little tang, a bit of spice, and lots of savory flavor creating a perfect complement to the beet-balls. With minimal effort, the sauce comes together quickly with a few pantry staples.
Vegan meatballs are baked in the oven while you prepare the tomato sauce. Serve over pasta or in a roll (they make a delicious meatball sandwich), or for a lighter version try them with zucchini noodles. Both the sauce and beetballs can be prepared ahead of time.
Spaghetti and Beetballs | 60-second Video
We are honoring the beautiful beet in this vegan Spaghetti and Meatballs recipe.
- Beets work so well here giving succulent earthy flavor and gorgeous color!
- Beets are high in phytonutrients making them rich in antioxidants that help to fight inflammation and repair cell damage.
- Beets are shown to improve cognitive health and brain function. Um…. yes please!!!
While walnuts are toasting and cooling, chop onions, garlic, beets and carrots.
Lightly caramelizing onions with add tons of flavor.
Pulse walnuts and basil together. Set aside once the texture is like coarse sand.
Next pulse everything but the beans. Pulsing ingredients in separate sessions helps to achieve a meatier texture to the finished beet-ball.
We use psyllium fiber for a binder. It has a very neutral flavor and it also adds nutrition. Yay!
We like this vegan Worcestershire for a great flavor booster.
Here is the texture we are going for. Pulse a few times, stopping to check consistency and to scrap down the sides if needed. Add beans and pulse a few more times. It is ok if beans are not completely broken down.
Add nuts back in. Pulse 2-3 times until just mixed.
At this point, you can refrigerate the mixture for up to a day.
Scoop balls onto a parchment-lined tray. A cookie scooper is helpful here. The mixture is quite moist.
Baking for 40 minutes at 335 allows time for the beet-balls to firm up and cook through. Let them cool on the tray as they will firm up more.
With the Beetballs in the oven, start on the sauce.
It begins with olive oil, garlic and red pepper flakes (optional of course!)
Whole tomatoes are preferred here as they break down beautifully, give vibrant flavor and perfect texture for the sauce.
Simmer the sauce for about 20 minutes and it’s ready!
Make the optional “Cheezy Sprinkles”.
Toss the sauce with cooked spaghetti, zucchini noodles or even spaghetti quash. Top with the Beetballs and “Cheezy” Sprinkles.
A healthy delicious plant-powered meal.
More beet recipes you may like:
- Poke Beets!
- Farro Salad with Beets and their Tops
- Warm Lentils with Wilted Chard, Roasted Beets and Goat Cheese
- Beet Salad with Feta & Pistachios