with DelMonte

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Beet and bean veggie-meatballs

Beet and bean veggie-meatballs

20 min
20 min
Prepared with:
Diced Beets


1 can Del Monte diced beets

1 can 14 oz (398 ml) Bonduelle red kidney beans

1 c (250 ml) quick-cooking oats

1 tbsp (15 ml) steak spice

oil for cooking

1/2 c (125 ml) firm plain yoghurt

2 tbsp (30 ml) relish

2 tsp (10 ml) Dijon mustard

1 tsp (5 ml) freshly chopped dill

Salt and freshly ground pepper


  1. Open the can of beets and drain excess liquid.
  2. Preheat the oven to 425 oF (210 oC).
  3. In a food processor, process the beets with the red kidney beans.
  4. Transfer to a bowl, add oats and steak spice. Let sit for at least 30 minutes so the oats can absorb the liquid.
  5. Brush a baking sheet with a little oil.
  6. Form meatballs and put them on the baking sheet. Baste each meatball with a little oil. 
  7. Bake for 10 minutes. Turn and bake for another 10 minutes.
  8. While they’re cooking, in a bowl, mix together yoghurt, relish, mustard and dill. Season to taste and chill.
  9. Serve meatballs hot with sauce as an appetizer or as a meal with seasonal veggies.