beat beetroot meatballs nourish recipes winter May 04, 2022

As the seasons shift and we embrace the Autumn produce I wanted to share this delicious but simple meal that the whole family can enjoy. Green beans, beetroots and cauliflower are all at their peak right now and combine beautifully in this dish which feels like comfort food but is full of veggies.

This recipe actually features in my 12 Day Nourish Program and has been a favourite! The 12 Day Nourish includes a meal plan that is designed to help you thrive through the cooler months, the recipes are hearty and warming just like this one below.

Join the program here.

Note: This recipe makes 24 meatballs so you will have extra as leftovers or to freeze. If having them as leftovers be sure to cook extra veggies!

Serves 4 (plus extra meatballs)


½ x cauliflower, cut into large chunks
2 x parsnips, cut into small 1cm thick semi circles
1 x can cannellini beans, drained and rinsed 
500g beef mince
1 medium beetroot, finely grated
1 egg
1 tablespoon Moroccan spice (or 1 teaspoon each cinnamon, cumin, paprika)
2 tablespoons parsley, finely chopped (plus extra to serve)
½ x red onion, finely diced
1 x garlic clove, crushed
2 tbsp breadcrumbs (or quinoa flakes/oats/semolina) 
2-3 tbsp flour (optional)
4 tablespoons crushed nuts (hazelnuts or almonds work well)  


Bring a steamer saucepan 1/3 filled with water to the boil. Place the cauliflower and parsnip in the steamer and place on top to steam for 15 minutes or until very tender. When tender, place into a food processor and put the steamer back on the saucepan with the beans inside, steam for 5-6 minutes or until just tender. Add the cannellini beans and some salt and pepper to the food processer and blitz until smooth. 

Meanwhile, add the beef, beetroot, egg, spice, parsley, onion, garlic and breadcrumbs in a large bowl. Mix well with your hands and then shape into meatballs. Roll each meatball in some flour (optional). 

Next heat a large fry pan to medium heat. Drizzle in some extra virgin olive oil and cook the meatballs, turning to cook for approximately 5 minutes each side or until cooked through (you can also just brown them on the pan and then place in the oven for 10-15 minutes to finish cooking through). 

Divide the mash between four bowls, top with meatballs, green beans, crushed nuts and fresh parsley. 


Looking for some other nourishing recipes?
Try these favourites below:


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