Beetballs

Gravy and Lingonberry Jam

Chefs Phillip Gilmour and Kaitlyn O’Neill of Andra Hem | Philadelphia

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Adapted by StarChefs | December 2023

INGREDIENTS

Beetballs:
300 grams roasted beet, chopped
400 grams cooked lentil
400 grams cremini mushroom
100 grams sliced white onion
200 grams confit garlic
410 grams breadcrumbs
4 grams ground allspice
2 grams grated nutmeg
30 grams kosher salt
5 grams ground black pepper
40 grams roasted pine nuts, roughly chopped
120 grams potato starch
40 grams chiffonade parsley
40 grams extra virgin olive oil

To Assemble and Serve:
Olive oil
Gravy
Lingonberry jam

METHOD

For the Beetballs:
In a Vitamix blender, purée beets, lentils, mushrooms, onions, and garlic until almost smooth. Set aside. In a food processor, pulse breadcrumbs, allspice, nutmeg, salt, and pepper until a fine powder is achieved. In a large bowl, combine beet and breadcrumb mixtures. Stir in remaining ingredients. Transfer to an airtight container and refrigerate.

To Assemble and Serve:
Heat oven to 425°F. Portion Beetballs into 1-ounce balls. Set aside. In an oven-safe skillet over medium-high flame, heat a splash of oil. Arrange Beetballs in an even layer on the skillet. Bake 5 minutes, or until Beetballs are heated through and slightly golden on the outside. Transfer Beetballs to a serving plate. Serve with ramekins of gravy and lingonberry jam.

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