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Plant-Based Mini Meatballs with a Savory Blackberry Dipping Sauce

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Serves10

Try these plant-based mini meatballs served with a savory blackberry dipping sauce for an easy-to-make appetizer that’s loaded with flavor.

INGREDIENTS

    For the Meatballs:

  • ¾ cup cooked and cooled quinoa
  • ½ (15 oz) can black beans
  • ½ (15 oz) can cannelini beans
  • 1 tablespoon olive oil
  • 2 garlic cloves
  • ¼ cup red onion
  • ½ cup pecorino cheese
  • Handful fresh basil
  • 1 tablespoon Worcestershire sauce
  • Sea salt

    • For the Blackberry Dipping Sauce:

  • 1 cup California Giant blackberries
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons ketchup
  • ½ teaspoon smoked paprika
  • Drizzle of honey
  • Pinch of sea salt

DIRECTIONS

      • Start by making the meatballs - preheat the oven to 375F.
      • Add all the meatball ingredients into a blender and pulse until the ingredients come together but aren’t entirely blended into a puree.
      • Roll the meatballs into a tablespoon size ball and add to a baking sheet lined with parchment paper. Pop into the freezer to cool for 15 minutes while you make the blackberry dipping sauce.
      • For the sauce, add all the ingredients into a saucepan and cook on medium heat until the blackberries release their juice - about 5 minutes. Remove from heat and use a fine mesh strainer to strain the sauce from the pulp. Toss the pulp and keep the thick sauce.
      • In a medium sauté pan, warm 1 tablespoon of olive oil on medium-high heat. Add the meatballs to the pan and sauté on both sides for 2 minutes or until the top and bottom sides of the meatballs are crispy and golden brown.
      • Now place the cooked meatballs back on to the same baking tray and pop into the oven to cook for 25-30 minutes or until golden brown.
      • Once cooked, serve with the dipping sauce and enjoy!

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