Our customers are always curious about our beetballs and we’re constantly asked how we make them. A lot of people just think they’re balls of beetroot in a tomato sauce so they’re very pleasantly surprised once they bite into them! The balls themselves are actually a blend of roasted beetroot, caramelised onions, pearl barley and oats, and although we can’t give our exact recipe away (sorry!), we thought we’d give you some tips on how to make them!
Once you’ve roasted the beetroot you need to purée it. This is the base of the mixture and from here you can add any extra ingredients such as onions, carrots or dried herbs. Try experimenting with different vegetables to make some tasty combinations.
Think of your favourite flavourings and what type of ‘meat’ you’d like to create. We serve our balls in a rich marinara sauce so we opt for more Italian seasonings such as oregano and basil, but Lincolnshire or Cumberland seasonings also work perfectly.
To stiffen the mixture we use oats but you could substitute these for breadcrumbs, polenta or chickpeas depending on your personal preference.
Once you’ve perfected your mix it’s time to roll your balls. We find they work best when rolled to the size of a ping-pong ball, but again this is all down to personal preference.
We pan fry our balls before marinating them in sauce and placing them in a bain-marie for service, but they’re equally delicious when oven baked.