leftover love: "beet"balls

This is just a different shape from the beet burgers I made the other night. So double the recipe and you’ve got an easy way to make a quick dinner later in the week. 

roasted beet & fig "meat"balls 

serves 6

• 2 cups of red beets (about 3 large beets), roasted and roughly chopped*

• 1/3 cup olive oil, divided

• 1/2 cup yellow onion, chopped (about 1 small onion)

• 1/2 cup chopped walnuts

• 2 cloves of garlic, minced

• 1 cup cannelini beans

• 1/2 cup chopped fresh figs

• salt and pepper, to taste

• 1/3 cup basil (can substitute parsley), chopped

• zest and juice of a lemon

• 1 1/2 cup Italian breadcrumbs

• 1 egg

• 1/3 cup grated Parmesan cheese

Heat a large non-stick skillet over medium heat and add 2 tablespoons of the oil. Add the onions, and saute until slightly golden, about 7 minutes. Add the walnuts and garlic and cook for another 2 -3 minutes, stirring frequently-don't burn that garlic!  Add beans and figs, season lightly with salt and pepper, then set aside in a large bowl to cool for about 5 minutes.

Add the mixture to a food processor, as well as basil, lemon, breadcrumbs, egg and cheese. Pulse about 10 times, until the mixture is ground similar to ground beef.   If the mixture ends up a little too sticky, add a few more breadcrumbs. As you form the meatballs, try to keep them all around the same size, a bit smaller than a golf ball.  Place them on a tray lined with wax paper and chill in the fridge for 30 minutes.

Heat the same skillet and add the remainder of the olive oil. Add your beet balls and turn them gently until they are lightly brown on all sides.  Perfect over your favorite pasta.