Description

We created this recipes to celebrate our Cookbook launch. This easy recipe creates a magnificent dish in both taste and presentation. Best yet, you can cook these meatless lentil meatballs in either their vegetarian or vegan preparations without losing any of their incredibly rich flavor.

Ingredients

Units Scale

For the sofrito

2 tbsp extra virgin olive oil
1 red bell pepper, diced small
1 medium onion, diced small
2 garlic cloves, minced

For the lentil meatballs

1 cup uncooked black lentils (also called beluga lentils) or any other type of lentils (See note 1)
2 cups cooked quinoa (check out how to cook quinoa )
1 tsp grilling seasoning or hamburger seasoning (See note 2)
1/2 tsp Aleppo pepper or red pepper flakes (or to taste)
1/2 tsp cumin
1/2 tsp salt (See note 3)
1/2 cup chopped fresh cilantro
1 flax egg ( 1 tablespoon ground flax seeds mixed with 3 tablespoons water) or one regular large egg
1/2 cup vital wheat gluten (See Note 4)
1/4 cup garbanzo bean flour (or any other flour you may have in hand)
2 tbsp extra virgin olive oil
1/4 avocado oil if frying OR Cooking Spray if baking

For the tahini turmeric sauce

1 cup tahini
1/3 freshly squeezed lemon juice
3/4 tsp salt
1 tsp turmeric
1/8 tsp ground black pepper
1 garlic clove, grated
1 cup of water

Garnish (optional)

Diced red bell pepper
Chopped parsley or cilantro
Toasted or raw pine nuts

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Instructions

In a medium saucepan place lentils and 5 cups of water and 1 tsp of salt. Bring to a boil and continue boiling until the lentils are tender but not mushy 15-20 minutes. Drain and set aside.
If you don't have cooked quinoa, start cooking it now. How to cook quinoa.
While the lentils and the quinoa are cooking start with the sofrito. To prepare the sofrito, heat the olive oil in a large skillet (Use a large one, so you only have to use one pan for this recipe). Add the bell pepper, onion, and garlic and sauté for 5-7 minutes, or until the pepper is cooked and tender. Transfer to a large bowl.
Take 2 cups of cooked lentils ( save the remaining lentils to add to a salad) and add them to the sofrito. Add the remaining ingredients for the lentil meatless meatballs (EXCEPT the avocado oil for frying) to the sofrito bowl, and mix well until all the ingredients are well incorporated. Using your hands mash the mixture together until it forms a chunky dough. Place in the refrigerator for 10 minutes
Working with 1 1/2 tablespoons of mixture at a time, form balls (we like using a 1 1/2 tablespoon ice cream scoop to form even size meatballs and to save time). Make sure to press firmly to create a compact ball. You should get about 32 meatless meatballs.
If Frying: Heat the olive oil in the large skillet. Add the meatless meatballs in two batches, cooking them for 6-8 minutes, making sure to turn them on all sides. Wipe the skillet clean using a paper towel after they are cooked.
If baking: Heat the oven to 400ºF. Generously spray a mini muffin tin. Place one lentil meatless meatball in each of the muffin tin cavities and spray the top of the meatless meatballs. Alternatively, you can just place them on a baking sheet lined with parchment paper. Bake for 30 minutes.
To prepare the tahini turmeric sauce, place all the sauce ingredients in the large skillet. Whisk them together for 3 minutes over medium heat (the sauce will thicken the longer it cooks, see note 5).
Arrange half of the meatless meatballs in the sauce and heat until everything is hot, 3-4 minutes. Store the other half in the freezer, or in the refrigerator for up to 3 days
Garnish with diced bell pepper, cilantro or parsley and pine nuts (optional)

Notes

We like using black lentils because they hold their shape better. However, you can use any type of lentil for this recipe.
Grilling seasoning is mainly made with onion, garlic, black pepper and salt with added herbs and spices that vary from brand to brand. Use any grilling or everything seasoning you have in hand.
Depending on which seasoning you choose, it may contain more or less salt. Adjust the salt accordingly to your taste. Taste the mixture before adding
If you would like to make the lentil meatless meatballs gluten-free, skip the vital wheat gluten and add as much gluten-free flour or garbanzo bean flour as you need for the meatballs to hold together. Start with 1/4 cup and keep adding one tablespoon at a time for up to 1/2 cup. Take into consideration that the flour will absorb the moisture of the meatball mixture as it sits.
If the sauce thickens too much, add some water to loosen it

Prep Time: 10 mins
Cook Time: 45
Category: Entree
Method: Stove top
Cuisine: Middle Eastern

Nutrition

Serving Size: 4 BAKED Vegan meatballs with tahini turmeric sauce
Calories: 530 Baked / 650 Pan Fried
Sugar: 5
Sodium: 700
Fat: 27 baked / 41 pan fried
Saturated Fat: 4
Unsaturated Fat: 22
Trans Fat: 0
Carbohydrates: 60
Fiber: 12
Protein: 20
Cholesterol: 0