If you like your vegetarian meatballs with beans, veggies, and BIG flavour, these chickpea and beet meatballs are for you, my friend! They’re sweet and spicy and do double duty as an appetizer or dinner protein.
While I am giddy to go to the grocery store and see so many plant-based options available these days, I still have a soft spot for homemade versions of things like Grillable Veggie Burgers , Vegan Bacon Crumbles , and vegetarian meatballs. Sometimes I don’t want a meatball that replicates the taste of meat. I want grains! Beans! Veggies! FLAVOUR! If you can relate, I think you’re going to flip for these chickpea and beet meatballs. They’re earthy, sweet, smoky, and I add lots of garlic and red pepper flakes for a kick. These aren’t grocery store vegetarian meatballs—and that’s a good thing!
Why These Vegetarian Meatballs Are Better Than Store-Bought
Yes, it’s a bold claim, but here’s how I back it up!
- Fantastic texture . Roasting beets yields a smooth, velvety texture that helps with binding these veggie meatballs. They’re firm enough to hold their shape, yet tender when you cut into them with your fork.
- Sweet and spicy flavour . You can adjust the spicy part to be sure, but I’m a spicy addict, so of course, I add some extra heat when I make these myself. And the heat is balanced with the natural sweetness of the beets and a touch of maple syrup.
- Great for meal prep . It’s hard to resist making a batch of these vegetarian meatballs and eating them immediately (I speak from experience), so I definitely recommend making double and freezing some for later! Heat them up for an easy dinner option.
Notes on Ingredients
Here’s a breakdown of the key ingredients you’ll need to make these vegetarian meatballs. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Roasted beet – I have instructions for how to roast beets in the recipe notes for my Beet “Feta” Salad .
- Chickpeas – The liquid can be frozen to use as a Vegan Egg Substitute !
- Liquid smoke – If you prefer not to use this, you can leave it out or add a few pinches of smoked paprika instead.
- Vegan Worcestershire sauce
- Panko breadcrumbs – Swap in gluten-free panko or breadcrumbs if you need to make gluten-free vegetarian meatballs.
- Olive oil – Or coconut oil, if you prefer.
- Salt & pepper
- Maple syrup – Date Syrup would also work.
- Garlic
- Crushed red pepper
- Flax egg – Learn more: How To Make A Flax Egg .
How to Make Chickpea and Beet Vegetarian Meatballs
Here’s a step-by-step overview of the process for making these tasty meatless meatballs.
Pulse the beets and chickpeas.
- Prepare . Preheat your oven to 375℉ and line a baking sheet with a silicone mat or parchment paper. Make the flax egg and freeze it for 10 minutes.
- Make the meatball mixtur e. Pulse the beet and chickpeas in your food processor a few times, then add all the remaining ingredients. Pulse to incorporate.
Form the meatballs.
- Form the meatballs . Use about 1 1/2 tablespoons of the chickpea mixture per meatball and set them on the prepared baking sheet.
- Bake . Place the pan in the oven and bake for 15 to 20 minutes, or until crisp and browned on the outside.
- Serve . Let the meatballs cool a bit to set, then serve as desired.
Tips and Variations
- Don’t over-process the mixture . If you blend the meatball mixture until it’s completely smooth, your vegetarian meatballs will have a paste-like texture. Bits and pieces of beet and chickpea are okay!
- Swap in a golden beet . If you want to avoid the mess of red beets, try using a golden beet instead. They have a milder flavour and won’t stain your hands.
- Add in some spices . For extra flavour, add in some dried herbs or spices to the meatball mixture. Italian seasoning, cumin, or thyme are all great options.
Serving Suggestions
Add these chickpea beet meatballs to a bowl of spaghetti with Marinara Sauce for a traditional serving option, or add them to meal bowls like this Nourishing Vegan Buddha Bowl . You can also make them into meatball sandwiches, serve them as an appetizer on toothpicks, pile them atop Creamy Vegan Mushroom Risotto or Vegan Mashed Potatoes . So many options!
How to Store and Reheat Leftovers
- Refrigerator : Store leftover vegetarian meatballs in an airtight container in the refrigerator for up 3 days.
- Freezer : You can freeze these meatballs before or after baking for up to 1 month. To freeze before baking, place the uncooked meatballs on a parchment-lined baking sheet and freeze for 1-2 hours. Once frozen, transfer them to an airtight container or freezer-safe bag. Already cooked meatballs can be popped into an airtight container or freezer bag.
- To reheat : Unbaked meatballs can be baked directly from frozen, just adding a few extra minutes to the cooking time. Otherwise, warm up the vegetarian meatballs in a 350ºF oven, air fryer , toaster oven, or microwave until heated through.
More Vegetarian Meatballs
- Vegan Cranberry Meatballs
- Vegan Swedish Meatballs
- Vegan Spaghetti and Meatballs
- Buffalo Quinoa Cauliflower Vegan Meatballs
- Vegan Meatballs
Ingredients
- 1 medium roasted beet , chopped
- 1 15-ounce can chickpeas , drained, 255 grams
- 2 tablespoons liquid smoke , 30 grams
- 2 teaspoons vegan Worcestershire sauce , 10 grams
- 3/4 cup Panko breadcrumbs , 40 grams
- 2 tablespoons olive oil , or melted coconut oil, 27 grams
- Salt & Pepper to taste
- 1 tablespoon maple syrup , 20 grams
- 5 cloves garlic , minced
- ½ teaspoon crushed red pepper flakes , 1 gram
- 1 Flax egg
Instructions
- Preheat oven to 375℉ and prepare a silicone mat or parchment paper.
- Set up your flax egg in the freezer for 10 minutes and prepare the other ingredients.
- In a food processor, add the chopped beet and chickpeas and pulse until smoother. Add in all the other ingredients including the flax egg. Pulse/blend until incorporated together, but not too much (you don’t want it to turn into a paste).
- Scoop out 1 1/2 tablespoons per ball. I got about 13 meatballs.
- Place on the silicone mat and bake for 15 to 20 minutes, depending on your oven. I baked for 20 minutes.
- Remove and allow the meatballs to cool. They will definitely firm up as they cool.
- Serve over cooked pasta, even risotto. Top with vegan parmesan cheese and fresh parsley to garnish.
- Enjoy!
Notes
- Refrigerator : Store leftover vegetarian meatballs in an airtight container in the refrigerator for up 3 days.
- Freezer : You can freeze these meatballs before or after baking for up to 1 month. To freeze before baking, place the uncooked meatballs on a parchment-lined baking sheet and freeze for 1-2 hours. Once frozen, transfer them to an airtight container or freezer-safe bag. Already cooked meatballs can be popped into an airtight container or freezer bag.
- To reheat : Unbaked meatballs can be baked directly from frozen, just adding a few extra minutes to the cooking time. Otherwise, warm up the vegetarian meatballs in a 350ºF oven, air fryer, toaster oven, or microwave until heated through.
Chickpea and Beet Vegetarian Meatballs
Ingredients
- 1 medium roasted beet chopped
- 1 15-ounce can chickpeas drained, 255 grams
- 2 tablespoons liquid smoke 30 grams
- 2 teaspoons vegan Worcestershire sauce 10 grams
- 3/4 cup Panko breadcrumbs 40 grams
- 2 tablespoons olive oil or melted coconut oil, 27 grams
- Salt & Pepper to taste
- 1 tablespoon maple syrup 20 grams
- 5 cloves garlic minced
- ½ teaspoon crushed red pepper flakes 1 gram
- 1 Flax egg
Instructions
- Preheat oven to 375℉ and prepare a silicone mat or parchment paper.
- Set up your flax egg in the freezer for 10 minutes and prepare the other ingredients.
- In a food processor, add the chopped beet and chickpeas and pulse until smoother. Add in all the other ingredients including the flax egg. Pulse/blend until incorporated together, but not too much (you don’t want it to turn into a paste).
- Scoop out 1 1/2 tablespoons per ball. I got about 13 meatballs.
- Place on the silicone mat and bake for 15 to 20 minutes, depending on your oven. I baked for 20 minutes.
- Remove and allow the meatballs to cool. They will definitely firm up as they cool.
- Serve over cooked pasta, even risotto. Top with vegan parmesan cheese and fresh parsley to garnish.
- Enjoy!
Notes
- Refrigerator : Store leftover vegetarian meatballs in an airtight container in the refrigerator for up 3 days.
- Freezer : You can freeze these meatballs before or after baking for up to 1 month. To freeze before baking, place the uncooked meatballs on a parchment-lined baking sheet and freeze for 1-2 hours. Once frozen, transfer them to an airtight container or freezer-safe bag. Already cooked meatballs can be popped into an airtight container or freezer bag.
- To reheat : Unbaked meatballs can be baked directly from frozen, just adding a few extra minutes to the cooking time. Otherwise, warm up the vegetarian meatballs in a 350ºF oven, air fryer, toaster oven, or microwave until heated through.
Nutrition
Chickpea and Beet Vegetarian Meatballs https://jessicainthekitchen.com/chickpea-beet-vegetarian-meatballs/ May 23, 2025
This sweet potato and kale pizza gives pizza night a different spin, with mashed sweet potato swapping in for sauce, crispy kale, and vegan mozzarella on top, and a sweet-and-tangy balsamic drizzle to bring it all together!
Pizza night is the best night of the week if you ask me, because I can pull out all my favourite Vegan Pizza recipes— Vegan Spicy BBQ Chickpea Pizza , Kale Pesto Pizza , and so many more. This sweet potato and kale pizza is an oldie but a goodie. It’s one of the first pizzas I posted on Jessica in the Kitchen! It’s a completely different pizza experience, with entirely new flavours served up on that fabulous crust.
What Makes This Sweet Potato and Kale Pizza Work
If you’re a traditionalist, you may wonder how this pizza compares to a standard tomato sauce and mozzarella pie. Here’s why I adore this recipe and think you will too!
- Crispy kale . I think kale is the perfect green to add to pizza because it crisps up from the high heat. It’s a lovely textural contrast to the rest of the pizza.
- Creamy sweet potato . Instead of tomato sauce, I spread mashed sweet potato onto the crust. For those who haven’t strayed from traditional tomato sauce, trust me, it’s time to break out! In addition to the creaminess, I love the sweet, earthy flavour this adds.
- Sticky, tangy balsamic drizzle . The generous drizzle of Balsamic Glaze at the end adds a welcoming flavour contrast to the sweet potato, vegan mozzarella, and kale. To me, it cannot be left out—it’s mandatory!
Notes on Ingredients
Here’s a closer look at the key ingredients for this sweet potato and kale pizza. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Pizza crust – I used my own Pizza Dough Recipe , but store-bought would also work.
- Sweet potato – Peeled and cut into chunks.
- Salt and ground black pepper
- Non-dairy milk – Any kind you like, as long as it’s unflavoured and unsweetened.
- Kale – Strip the leaves from the stems; the stems are quite tough!
- Onion
- Vegan mozzarella cheese – If you’re not a fan of vegan cheeses, I have made this sweet potato and kale pizza without it and it still tastes amazing!
- Balsamic vinegar
- Brown sugar – Optional, if you’d like a sweeter glaze.
How to Make Sweet Potato and Kale Pizza
Here’s a step-by-step guide to making this delicious sweet potato and kale pizza!
Boil the sweet potatoes.
- Prepare . Preheat your oven to 375ºF and boil the sweet potato until fork-tender, then drain.
- Make the sweet potato sauce . Mash the sweet potato in a bowl with the vegan milk, salt, and pepper.
Spread sauce onto pizza.
- Assemble . Spread the sweet potato mixture onto the crust and add the kale, onions, and vegan mozzarella.
- Bake . Place the pizza in the oven and bake for 10 minutes, or until the kale gets crispy.
- Make the balsamic drizzle . While the pizza is in the oven, bring the vinegar and sugar to a boil in a pan on the stovetop over high heat. Reduce the heat to low and simmer for 2 minutes, until thickened.
- Serve . Drizzle the balsamic over the pizza and serve.
Tips for Success
- Par-bake the pizza crust . Because the sweet potato sauce is so thick and creamy, it’s important to partially bake the crust first to keep the pizza from being soggy in the middle. If you use a store-bought crust, you can buy one that’s already baked.
- Cut the potatoes to the same size . That way, they’ll all be tender at the same time and easy to mash!
- Keep a close eye on the glaze . It can burn quite quickly and burnt balsamic glaze is a disaster—it’s such a pain to clean out of the pan!
Variations
- Caramelize the onions . Jammy caramelized onions are delicious on this sweet potato and kale pizza! Learn more: How to Caramelize Onions .
- Add roasted garlic . Or omit the onion altogether and add cloves of Roasted Garlic (or Air Fryer Roasted Garlic ) on top.
- Bacon it up . Add Tempeh Bacon or Tofu Bacon for some smoky flavour and extra protein.
Serving Suggestions
I think salad is the perfect pairing for pizza, and this Beet “Feta” Salad would be especially delicious with the earthy flavours in this recipe. My Vegan Apple, Pecan, and Feta Salad would also work well!
How to Store and Reheat Leftovers
- Refrigerator : Store leftover sweet potato and kale pizza in an airtight container or wrapped in foil for up to 3 days in the refrigerator.
- Freezer : To freeze, place the pizza slices in a single layer on a parchment-lined baking sheet and freeze for an hour, or until solid. Then transfer the slices to a freezer-safe bag or container and freeze for up to 2 months.
- To reheat : Reheat the pizza in a 425ºF oven until heated through, or in the microwave. Frozen pizza can be reheated directly from frozen, although it’ll warm up faster if it’s thawed in the fridge first.
More Vegan Pizza Recipes
- Birria Pizza
- Vegan Breakfast Pizza
- Vegan Naan Pizza
- Almond Flour Pizza Crust
Ingredients
- 1 pre-baked gluten free pizza crust , I made mine from a gluten free pizza crust mix or regular pizza crust. If using a homemade or fresh dough, pre-bake according to package instructions before assembling
- 1 large sweet potato , peeled and chopped into large chunks
- ½ teaspoon salt , 3 grams
- ½ teaspoon ground black pepper , 1 gram
- ¼ cup non-dairy milk , 60 grams
- 3 cups kale , washed, dried, stems removed and lightly massaged, 80 grams
- ½ medium onion , sliced thinly
- 1 ½ cups vegan mozzarella cheese , 160 grams
- ½ cup balsamic vinegar , 120 grams
- 2 teaspoons brown sugar , optional, 8 grams
Instructions
- Preheat oven to 375F.
- Bring a pot of water to a boil and add the sweet potato. Allow to boil for 12-15 minutes or until the sweet potato is fork soft. Remove from heat, drain well and mash with non-dairy milk, salt and pepper until spreadable.
- Spread onto the pizza and top with the kale, onions and cheese.
- Bake pizza for 10 minutes or until kale begins to crisp.
- While the pizza is baking, prepare balsamic drizzle. Heat the balsamic vinegar and sugar in a pot over high heat. When it becomes to bubble, reduce heat to low and simmer for about 2 minutes, stirring. The vinegar should get thicker. Remove from heat and watch carefully so it doesn’t get hardened.
- Remove pizza from oven and drizzle with balsamic drizzle. Enjoy!
Notes
- Refrigerator : Store leftover pizza in an airtight container or wrapped in foil for up to 3 days in the refrigerator.
- Freezer : To freeze, place the pizza slices in a single layer on a parchment-lined baking sheet and freeze for an hour, or until solid. Then transfer the slices to a freezer-safe bag or container and freeze for up to 2 months.
- To reheat : Reheat the pizza in a 425ºF oven until heated through or in the microwave. Frozen pizza can be reheated directly from frozen, although it’ll warm up faster if it’s thawed in the fridge first.
