For me Thanksgiving is a way that I can share the good fortune of my garden with my family. This year I wanted to celebrate my first crop of dried beans. A variety that was burgundy with white speckles caught my eye in the seed catalog back in February and that the variety that ended up in our garden. This was an easy plant to grow. In fact, I kind of forgot about it hidden away in a corner until late August. This recipe uses the beans as a way to bind the meatballs without using egg. Oats and oat flour also help out in keeping them form a ball. This is recipe that is more involved than most of the ones I feature in my blog so plan to set aside an hour or more start to finish. The spicy dip makes a wonderful complement to the sweetness of the potatoes. Your vegetarian guests will appreciate having this appetizer as part of your holiday spread.

Sweet Potato Meatlessballs

By Inspired by the Seasons

1 1/4 c whole kidney beans, mashed with a fork, not pureed
1/2 c cooked quinoa
1 1/3 c cooked sweet potato, mashed
1/2 c whole oats
1 c oat flour (whole oats blended in processor until resembles a coarse flour)
1/3 c fresh parsley, finely chopped
1/4 c shallots
Oil for cooking shallots

Preheat oven to 400 degrees

In a small frying pan add oil and heat until just begins to shimmer, add in shallots and cook for 5-6 minutes. Transfer to a medium sized bowl,

To bowl containing shallots, add oats, sweet potatoes, mashed beans and parsley.

Wet hands and form into balls a little smaller than a golf ball. Place on rimmed baking dish that has been lined with slightly crumbled aluminum foil sprayed lightly with olive oil. You should have between 18 and 20 formed balls. Place on middle rack of oven and bake for 30 minutes.

While they are baking, make the sauce by combining, 1/2 c mayonnaise (there is vegan mayo available too) 1/2 tsp smoked horseradish sauce, 1 tsp paprika and 1/2 tsp cayenne pepper. Store in refrigerator until ready to serve.

Remove from oven stick with pretzels or toothpicks and serve immediately.