Home Recipes Under 30 minutes Beet, Ricotta & Edamame Baked Vegetarian Meatballs Close Avantages exclusifs Deviens membre BPT+ pour ajouter une recette en favori et profiter d'une foule d'autres avantages! Deviens membre BPT+ Beet, Ricotta & Edamame Baked Vegetarian Meatballs Quick access Ingredients Preparation Comments Ingredients Preparation Comments By: Hubert Cormier, Ph.D., docteur en nutrition Preparation 15 min Cooking 10 min Refrigeration 10 min Freezing 0 min 6 servings Piece of cake (easy) Quick access Ingredients Preparation Comments Ingredients Preparation Comments Dietary restrictions Categories Main dishes Like it? Share it! Beet, Ricotta & Edamame Baked Vegetarian Meatballs Oven-Baked Vegetarian Meatballs Edamames (just like vegetarian recipes) have been quite popular for some time now. You can find these beans in the frozen goods section of most supermarkets. Edamames are often included in Japanese meals, dips, and, more recently, poke bowls. Discover these beet, ricotta, and edamame meatballs that feature them! Caution! These vegetarian meatballs are so delicious they’ll probably go like hot cakes! Definitely a must-try recipe! SIMPLY DELICIOUS: Did you know that soybeans are richer in protein and fiber than other legumes? Hurray for plant-based proteins! Like it? Share it! Bonà savoir How to get crispy meatballs For an even tastier result, fry your vegetarian meatballs in peanut oil instead of baking them! Ingredients Switch to cook mode Metric Imperial Beet, ricotta & edamame baked meatballs Edamames - ⅔ cup 115 g To discover! Cooked beets - 1 cup 150 g To discover! Ricotta - ⅔ cup 150 g To discover! Cooked potato - 1 1 To discover! Grated parmesan - ⅓ cup 30 g To discover! Egg - 1 1 To discover! Breadcrumbs - ⅔ cup 70 g To discover! Ground nutmeg - To taste To taste To discover! Salt and pepper - To taste To taste To discover! Meatball coating Sesame seeds - To taste To taste To discover! Poppy seeds - To taste To taste To discover! Olive oil - To taste To taste To discover! Preparation Switch to cook mode Beet, ricotta & edamame baked meatballs Step 1 In a blender, puree the edamames and beets until smooth. Step 2 In a bowl, mix together all the beet, ricotta, and edamame meatball ingredients. Refrigerate at least 10 minutes. Step 3 Preheat the oven to 180 °C (350 °F). Line a baking sheet with a silicone baking mat or parchment paper. Step 4 Shape the cooled preparation into 30 balls. Set aside. Step 5 Mix together the poppy seeds and sesame seeds. Roll the vegetarian meatballs into the mix. Step 6 Place the beet, ricotta, and edamame meatballs on the baking sheet. Drizzle olive oil on top and season with salt. Step 7 Finally, bake 10 minutes in the oven or until golden. Serve the vegetarian meatballs hot with a green salad side. Like it? Share it!
