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: MMMMM