Beet Balls with Spicy Tomato Sauce

butterfly Serves: 4-6

Written By Eydie Desser (Inspired by The Happy Pear)


Love This Recipe?

Share It!

Did you know that Beets promote happiness? These gorgeous, colorful gems bring blood flow to the brain and increase serotonin production (the feel good hormone)! It helps develop new neural connections in regions of our brains involved with executive function, long term memory, and spatial recognition. I was inspired to use a rendition of The Happy Pear’s Beet ball since they put happiness in everything they do. I made it SOS free and it’s still so delicious. Eating this dish will not only make your taste buds happy, it will also put you in a great mood!  Kids will love it too!


For the Tomato Sauce:
  • 1 teaspoon. fennel seeds
  • 1 garlic clove, minced, or more to taste
  • 1 red chili, finely minced with seeds (if you don’t like it too spicy, use half)
  • 1-½ cups Pomi Brand (no salt) chopped tomatoes
  • 1 tablespoon maple syrup
  • Pinch of freshly ground black pepper
For the Mushroom Mixture:
  • 1 medium sized red onion, finely chopped (about ½ cup)
  • 6 ounces oyster mushrooms or other mushrooms of your choice, coarsely chopped
  • 2 garlic cloves, minced, or more to taste
  • 2-1/2 tablespoons  50% less sodium Tamari
  • freshly ground black pepper, to taste
For the Beet and Bean mixture:
  • 1 (14 ounce.) can no salt added Kidney Beans, drained and rinsed with water
  • 2 slices Sprouted Whole Grain Ezekial bread, lightly toasted and finely ground
  • ¼ cup packed, fresh basil leaves
  • 1 tablespoon dried oregano
  • 1 tablespoon ground flax seeds
  • 1 red beet (about 12 oz.), cleaned, peeled,  and finely chopped


Make the Tomato Sauce:

Place a 10” sauté pan over medium high heat for a minute or two. Pour in the fennel seeds and let toast for 30 seconds or until fragrant. Add in the minced garlic, red chili and sauté for another 30 seconds. Pour in the tomatoes and maple syrup, and season with black pepper.  Stir, and let cook on medium heat until slightly reduced, about 5 minutes.

Make the Mushroom Mixture:

Preheat the oven to 425℉

  1. Place a 10” sauteé pan over medium high heat for 2 minutes, add the onion, mushrooms and garlic, and stir, to combine. Turn the heat down to medium low and add the tamari and a few grinds of black pepper. Stir and let cook for 2 minutes or until the onion is translucent and the mushrooms have softened.
Make the Beet Ball Mixture:
  1. Pour the mushroom mixture into the bowl of a food processor. Add the beans, bread crumbs, basil leaves, oregano, ground flax seeds and beet. Process until completely smooth.
  2. Make the balls by scooping out the mixture in heaping tablespoon size pieces. Place on a parchment lined sheet pan and bake in the oven for 10 minutes. Remove from the oven, and using a spatula, turn the balls over and bake for another 6-7 minutes or until dry and slightly browned. 
To Serve:

Rewarm the tomato sauce and place on a platter. Top with the Beet Balls and Smile…cause you’re happy and your guests will be too!

butterfly Cook's Notes:

To serve as an hors d’oeuvres, make small, bite sized meatballs with a little sauce on top and serve with toothpicks.

Love This Recipe?

Share It!