#beetballs

This Farmer's Market Spaghetti with Beet Balls is a colorful and healthy take on spaghetti and meatballs. You can taste the fresh herbs and garlic in the beet balls, and the beetroot gives the dish a beautiful color. Making this dish is a great way to eat more vegetables while still enjoying a classic comfort food.

Ingredients: 2 cups cooked spaghetti. 1 cup grated beetroot. 1/2 cup cooked quinoa. 1/4 cup breadcrumbs. 2 cloves garlic, minced. 1 tablespoon chopped fresh basil. 1 tablespoon chopped fresh parsley. 1/4 teaspoon dried oregano. Salt and pepper to taste. 2 tablespoons olive oil. 1 cup marinara sauce. Fresh basil leaves for garnish. Grated Parmesan cheese for garnish optional.

Instructions: In a large bowl, combine grated beetroot, cooked quinoa, breadcrumbs, minced garlic, chopped basil, chopped parsley, dried oregano, salt, and pepper. Mix the ingredients until well combined and form them into small balls, about the size of a walnut. Heat olive oil in a skillet over medium heat. Add the beet balls to the skillet and cook until they are browned on all sides, about 8-10 minutes, turning occasionally. Once the beet balls are cooked, pour marinara sauce over them and let it simmer for a few minutes until heated through. In the meantime, cook spaghetti according to package instructions until al dente. Serve the cooked spaghetti topped with the beet balls and marinara sauce. Garnish with fresh basil leaves and grated Parmesan cheese if desired.

Prep Time: 20 minutes

Cook Time: 20 minutes