Savory Beetroot Balls are a delicious recipe made with pre-cooked beets, blended and mixed with bread soaked in milk, an egg, a pinch of salt, and a handful of grated Parmesan cheese. The resulting mixture is then formed into balls, which are then coated in breadcrumbs. They're delicious fried in peanut oil for a crispy, soft-to-the-touch result, but they're also delicious baked for a lighter version.
How to Serve Savory Beetroot Balls
Once ready, they're perfect as a main course or appetizer for any family lunch or dinner with friends, or as a fragrant finger food at brunch time, paired with a small bowl of yogurt dressing. If made with cheese made with vegetable rennet, they're also ideal for vegetarian guests.
Beetroot Balls Variations
If you prefer, you can replace the stale bread and milk with mashed boiled potatoes: you'll get even softer meatballs. You can also flavor the mixture with a sprig of dill, a few mint leaves for a touch of freshness, or chopped chives.
Storage Instructions
Beetroot balls are delicious eaten right away, but if you have any leftovers, you can store them in the refrigerator, tightly closed in an airtight container, for up to 2 days. When ready to serve, quickly reheat them in the oven or air fryer to bring back their flavor.
Ingredients
How to Make Savory Beetroot Balls
;Resize,width=712;)
To prepare the beetroot balls, first cut the pre-cooked beetroots into cubes, then collect them in the jug of a kitchen blender and blend them well to reduce them to a puree.
To prepare the beetroot balls, first cut the pre-cooked beetroots into cubes, then collect them in the jug of a kitchen blender and blend them well to reduce them to a puree.
;Resize,width=712;)
Combine the diced bread and milk in a bowl, leave to soak for about 10 minutes, then squeeze well to eliminate the excess liquid. Then add the beetroot puree and mix everything well.
Combine the diced bread and milk in a bowl, leave to soak for about 10 minutes, then squeeze well to eliminate the excess liquid. Then add the beetroot puree and mix everything well.
;Resize,width=712;)
Combine the egg, salt and grated parmesan cheese, then complete with the breadcrumbs and knead with your hands to obtain a homogeneous mixture.
Combine the egg, salt and grated parmesan cheese, then complete with the breadcrumbs and knead with your hands to obtain a homogeneous mixture.
;Resize,width=712;)
With your hands lightly greased with oil, take portions of dough and form balls of the size you prefer.
With your hands lightly greased with oil, take portions of dough and form balls of the size you prefer.
;Resize,width=712;)
Pass the balls in the breadcrumbs, covering them completely.
Pass the balls in the breadcrumbs, covering them completely.
;Resize,width=712;)
For the fried balls: heat plenty of seed oil in a pan, then dip the meatballs in it and fry them for 6-7 minutes, turning them occasionally.
For the fried balls: heat plenty of seed oil in a pan, then dip the meatballs in it and fry them for 6-7 minutes, turning them occasionally.
;Resize,width=712;)
Once they are golden, drain them with a slotted spoon and place them on a plate lined with kitchen paper.
Once they are golden, drain them with a slotted spoon and place them on a plate lined with kitchen paper.
To cook them in the oven, simply place the meatballs on a baking tray, grease them with a drop of oil and cook them in a static oven at 395°F/200°C for 15 minutes, turning them halfway through cooking.
To cook them in the oven, simply place the meatballs on a baking tray, grease them with a drop of oil and cook them in a static oven at 395°F/200°C for 15 minutes, turning them halfway through cooking.
The beetroot balls are ready to be enjoyed!
The beetroot balls are ready to be enjoyed!
;Resize,width=767;)
