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Beetballs with Red Pepper Crema

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Makes 4 servings 1x

Time 45 minutes

Units Scale

Ingredients

  • 5 tablespoons olive oil
  • 1 1/2 cups red quinoa, rinsed
  • Salt
  • 1/2 pound beets, peeled
  • 2 cups cooked kidney beans, or one 15-ounce can, drained
  • 4 scallions, chopped
  • 6 teaspoons chopped garlic
  • 1/4 cup fresh cilantro, tough stems removed
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon paprika
  • Pepper
  • 2 roasted red peppers, peeled and seeded
  • 1/4 cup almond milk

Instructions

  1. Heat the oven to 375°F. Use 2 tablespoons of the oil to grease a large rimmed baking sheet.
  2. Put the quinoa in a medium saucepan along with 4 cups water and a large pinch of salt. Bring to a boil and adjust the heat so the water bubbles gently. Cook, stirring occasionally, until the quinoa is thick, like mashed potatoes, and the kernels are no longer distinct, 30 to 40 minutes. As it cooks, adjust the heat and add small amounts of water to keep the bottom from burning but keep the mixture dry. Cover, remove from the heat, and let it sit for at least 5 or up to 15 minutes, then transfer it to a large bowl.
  3. Grate the beets with the shredding disk on your food processor or with a box grater. Transfer them to the bowl with the quinoa and fit the machine with the metal blade. Add the beans, scallions, 5 teaspoons garlic, the cilantro, chili powder, cumin, and paprika, then sprinkle with salt and pepper. Pulse until coarsely chopped but not pureed. Add to the quinoa mixture and stir to combine, then taste and adjust the seasoning.
  4. Roll about 2 tablespoons of the mixture into a ball between your hands, and put it on the prepared baking sheet. Repeat with the remaining mixture. Brush the meatballs with 1 tablespoon oil. Bake the meatballs, shaking the pan halfway through, until they’re browned all over, 25 to 30 minutes total.
  5. Make the crema: Clean the food processor and fit it with the metal blade. Put the remaining teaspoon garlic in the food processor with the red peppers and almond milk and season with salt and pepper. With the machine running, slowly drizzle in the remaining 2 tablespoons oil. Stop to scrape down the sides, then let it run again until a smooth sauce forms. Taste and adjust the seasoning. Serve the beetballs hot, drizzled with the sauce.

— Recipe from Dinner for Everyone