Beet & Lentil Meatballs

Directions

1. Heat a medium frying pan over medium-high heat add a drizzle of oil. Add onion and sauté for 5-6 minutes, or until onions are browned. Add garlic and cook for 30 seconds. Stir in apple cider vinegar and scrape up all of the brown bits from the bottom of the pan. Remove from heat.
2. In the bowl of a food processor, add shredded beets, lentils, and rice. Pulse just until the mixture is the consistency of ground beef. Be sure to leave some chunky bits for texture.
3. Add lentil mixture to a large bowl and stir in cooked onion mixture, breadcrumbs, mustard, paprika, cumin, coriander, salt, and pepper. Mix well in order to fully incorporate. Cover and chill for at least 3 hours or overnight.
4. While mix is resting, take a separate small mixing bowl and blend ketchup, mayo, and pickles to create a dipping sauce.
5. Preheat oven to 400⁰F (200⁰C)
6. Prior to service, shape the mixture into evenly sized balls and bake on a parchment lined sheet tray for 15-20 minutes.
7. Serve warm with dipping sauce.