Beetroot and mushroom meatballs: non meat meatballs
Food
Main Courses
British
Vegetarian
These beetroot and mushroom meatballs are a hearty vegetarian alternative to traditional meatballs. Combining earthy mushrooms, sweet beetroot and rich cheddar cheese, they deliver a satisfying texture and deep flavour that pairs perfectly with spaghetti and KNORR Professional Bolognese Sauce.
Ideal for autumn and winter menus, these beetroot meatballs offer a creative twist on a classic comfort food favourite. Served with a rich tomato-based sauce made using KNORR Professional Bolognese Sauce Mix, they’re a comforting vegetarian dish that’s packed with flavour.
Prep: MEDIUM
10 Servings
Ingredients
• 600g spaghetti
For the meatballs
• 500g onions
• 500g mushrooms
• 50g margarine
• 1kg beetroot
• 30g KNORR Professional Vegetable Powder Bouillon
• 380g fresh breadcrumbs 50/50
• 150g grated cheddar
For the sauce
• 1l water
• 160g KNORR Professional Bolognese Sauce Mix
Method
- To make the meatballs, roughly chop the onions and put into a blender with the mushrooms. Blitz to small dice, then sauté in the margarine for 5 mins. Once softened, pour into a mixing bowl and allow to cool.
- Peel and grate the beetroot. Squeeze out some of the juice and put in a bowl with the KNORR Professional Vegetable Powder Bouillon, breadcrumbs and cheese. Mix with the mushrooms and onion. Shape into meatballs and chill for 30 mins.
- For the sauce, bring the water to the boil and mix in the KNORR Professional Bolognese Sauce Mix. Simmer for 2 mins and cover until needed.
- Place the meatballs onto an oven tray lined with parchment paper and bake at 170C for 20 mins.
- Pour the bolognese sauce onto cooked pasta and gently mix to ensure all the pasta is coated. Then add the meatballs and spoon into serving dishes.
Allergens
Bolognese sauce May Contain Peanuts May Contain Mustard May contain nuts
