Try these lovely "beet balls" over veggie noodles | a compassionate alternative to "spag meat balls"
Here's my recipe:
1/2 small beet, peeled and roughly chopped
2 medium carrots, peeled and roughly chopped
1/2 small onion, peeled and diced
1 garlic clove
1/2 cup walnuts halves
1/2 tsp garlic powder
1 tsp dried mixed Italian herbs
1/4 tsp chilli pepper flakes
1 to 2 Tbsp ground flaxseed, seasoned lightly with some garlic powder and mixed dried herbs
*sea salt to taste (optional)
1. Place all of the ingredients above (except for the flax) in your food processor fitted with the 'S' blade. Process your ingredients, by pulsing to start out, and taking the time to stop and scrape down the sides of the processor container to make sure everything gets ground down evenly. Do not over process. You are looking for a finely minced texture, not a puree.
2. Now, roll the beet ball mixture into tiny balls with your hands. If the mixture is not sticking together you didn't process the ingredients enough. Walnuts release their own natural oils when processed. These oils help to bind the balls. If you don't process the ingredients enough the oils will not be released and the balls won't bind together. So make sure to get your beet ball mixture to a moist and sticky consistency.
3. Once the balls are formed, roll them into the ground flax until uniformly coated. Serve these lovely beet balls over your noodles of choice.