For my Recipe Redux challenge this month, I was asked to “healthify” a recipe on page 16 of an old cookbook. I turned to this page (below) in a classic old cookbook of mine, HP Appetizers by Mable Hoffman, published in 1980. I got this book in college when I was starting my first cookbook library as a young food and nutrition professional. My cookbook library now numbers in the hundreds of books!

Page 16 of my Appetizer cookbook from 1980 gave me inspiration to make a holiday-inspired savory veggie ball creation.

Page 16 of my Appetizer cookbook from 1980 gave me inspiration to make a holiday-inspired savory veggie ball creation.

I was excited when I saw this page, because I’ve been obsessed with veggie “meat” balls as of late. It seems like everyone is coming up with savory, flavorful little vegetarian balls as the perfect go to plant-based meal option. And since the holidays are upon us, how about something truly savory and party worthy, with the flavors of sage, mushrooms, and white beans, served with a gorgeous, ruby-colored sauce, which was inspired by my pomegranate tree!

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Pomegranate Mandarin Sauce is a beautiful accompaniment for savory dishes.

I am so excited about how wonderful this recipe turned out! I plan on serving it at holiday parties throughout the season. Plus it’s a fabulous recipe to make and freeze, so you can pull out these little veggie balls later. Check out my step-by-step photos below. Bon appetit!

Mash white beans until they are smooth with chunks.

Mash white beans until they are smooth with chunks.

Combine all ingredients and refriferate before shaping into balls and frying them.

Combine all ingredients and refrigerate before shaping into balls and frying them.

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Shape into golf-size balls and fry in a small amount of olive oil until browned.

Mix pomegranate juice, freshly squeezed mandarin orange juice and zest with cornstarch to make the sauce.

Mix pomegranate juice, freshly squeezed mandarin orange juice and zest with cornstarch to make the sauce.

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Yields 10 servings

Sage White Bean Veggie Balls with Pomegranate Mandarin Sauce (Vegan, Gluten-Free)
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Ingredients

    Sage White Bean Veggie Balls:
  • 2 15.5-oz cans white (cannellini) beans, rinsed, drained
  • 1 medium sweet potato, shredded
  • 1 red onion, finely diced
  • 2 stalks celery, finely diced
  • 1 ½ cups finely chopped brown mushrooms
  • ½ cup finely chopped hazelnuts
  • 2 garlic cloves, minced
  • 2 tablespoons finely chopped fresh sage
  • 2 tablespoons chopped chives
  • ½ teaspoon ground mustard
  • ½ teaspoon celery salt
  • ½ teaspoon black pepper
  • 1 tablespoon soy sauce
  • 1 teaspoon pure maple syrup
  • 1 lemon, juiced
  • ½ cup breadcrumbs (gluten-free)
  • ½ cup oats
  • 2 tablespoons ground flax seeds
  • ¼ cup olive oil
  • Pomegranate Mandarin Sauce:
  • 1 cup pomegranate juice
  • 1 large mandarin orange, juice and zest
  • 1 ½ teaspoons pure maple syrup
  • ½ teaspoon cardamom
  • 1 ½ tablespoons cornstarch
  • 1 large pomegranate, seeded

Instructions

  1. Place beans in a large mixing bowl and mash with a potato masher until smooth, with chunks.
  2. Stir in sweet potato, onion, celery, mushrooms, hazelnuts, cloves, sage, chives, mustard, celery salt, black pepper, soy sauce, maple syrup, lemon juice, breadcrumbs, oats, and flax seeds. Combine well. Refrigerate for 30 minutes.
  3. Heat half of olive oil in a large skillet.
  4. Shape mixture into about 40 golf ball-sized balls, pressing firmly. Place half of them in the skillet and cook over medium heat for about 15 minutes, turning with tongs to brown all sides. Add remaining olive oil and cook remaining veggie balls, using the same technique.
  5. Place veggie balls in a large baking dish and cook at 350 F for 30 minutes, until tender.
  6. Prepare pomegranate mandarin sauce by whisking together pomegranate juice, mandarin orange juice, maple syrup, cardamom, and cornstarch together in a small saucepan.
  7. Heat over medium until bubbly and thickened. Stir in mandarin orange zest and pomegranate seeds (arils) and chill until serving time.

Notes

Serving size: 4 meatballs + ¼ cup sauce

White Bean Balls Only: Nutrients Per Serving: 343 calories, 12 g protein, 36 g carbohydrates, 18 g fat 2g saturated fat, 3 g sugar, 161 mg sodium

Sauce Only: Nutrients Per Serving: 50 calories, 1 g protein, 12 g carbohydrates, 0 g fat, 0 g saturated fat, 9 g sugar, 3 mg sodium

7.6.5
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https://sharonpalmer.com/sage-white-bean-veggie-balls-with-pomegranate-mandarin-sauce-vegan-gluten-free/

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