Heat a generous glug of olive oil in a large frying pan over a medium heat. Add onion and cook for a good 5 minutes, until clear and starting to brown
Add shredded beetroot and mushrooms and lower the heat to low-medium. Cook for a good 5-10 minutes, until mushroom and beetroot are thoroughly cooked through. Add sherry vinegar and stir through while still on heat, then remove from heat and set aside.
Mash the butterbeans in a medium mixing bowl. Add the salt, oats, walnuts, ground flaxseed and Mama’s Meatball Blend, and stir to combine. Add the cooked veg to the bean mix and stir to combine, then set aside for half an hour. You can also make these ahead and set aside for up to a day (probably two) if you wish.
Roll into approximately 16 balls.
Heat a scant 1 cm oil in a frying pan. Gently drop the balls into the oil, being careful not to splash yourself. If the oil doesn’t sizzle when you add them, pause and let it get a little hotter. Cook for a few minutes and then jostle the pan slightly to roll the balls around. Continue to cook until balls are browned on all sides (you may wish to use a tablespoon to gently roll them over). Transfer to paper towel and allow to sit for 5 minutes.
Enjoy – in soup, in wraps or burgers, in lettuce cups, on a salad, and anywhere you would serve traditional meatballs.