Preheat oven to 350 degrees Fahrenheit.
Makes flax egg - mix together flaxseed meal and water in a small bowl and let sit.
Toast pecans by placing on a baking sheet and bake for 5-8 minutes. Make sure they don't burn.
Heat a sauté pan over medium heat and add coconut oil. Add onions and sauté for 3-5 minutes. Add beets, ginger, and garlic and cook for 5 more minutes.
Add toasted pecans to a food processor and pulse until nuts are ground/in small pieces. Add beet mixture, flax eggs, lentils, coconut aminos, cumin, red pepper flakes, and salt and pepper. Pulse until mixture is evenly combined, but with some texture remaining.
Make meatballs by scooping out a heaping tablespoon and rolling into balls. Wet your hands with water if the mixture is too sticky.
Place meatballs on a parchment lined baking sheet and bake for 20 minutes, flipping once halfway through.
Serve immediately. Store in an air tight container in the refrigerator for 1-3 days.