Lentil Meatballs in Tahini Turmeric Sauce
Ingredients
- 2 tbspolive oil - This provides a rich base flavor and helps sauté the vegetables properly.
- 1red bell pepper (diced - Adds sweetness and a pop of color to the dish.)
- 1onion (diced - Enhances the savoriness of the dish.)
- 2garlic cloves (minced - Offers aromatic depth and flavor.)
- 1 cupuncooked black lentils - The main protein source (providing fiber and texture.)
- 2 cupscooked quinoa - Adds additional protein and bulk. It's also gluten-free!
- 1 tspgrilling seasoning - Gives the meatballs an earthy flavor.
- ½ tspAleppo pepper - Infuses a gentle heat and unique flavor.
- ½ tspcumin - Complements the lentils with its warm spice.
- ½ tspsalt - Enhances overall flavor.
- ½ cupfresh cilantro (chopped - Freshness that brightens the dish.)
- 1flax egg (or 1 large egg - Acts as a binding agent, helping hold the meatballs together.)
- ½ cupvital wheat gluten - Provides a chewy texture to mimic traditional meatballs.
- ¼ cupgarbanzo bean flour - Adds a nutty flavor and assists with binding.
- 2 tbspolive oil - Used for frying (enhancing flavor and texture.)
- —Oil for frying or Cooking Spray for baking - Depending on your cooking method preference.
- 1 cuptahini - The star ingredient (providing a creamy base for the sauce.)
- ⅓ cuplemon juice - Adds acidity and brightness.
- ¾ tspsalt - Important for flavor balance.
- 1 tspturmeric - Offers vibrant color and is known for its health benefits.
- ⅛ tspblack pepper - Enhances the flavors in the sauce.
- 1garlic clove (grated - Contributes savory depth.)
- 1 cupwater - Used to achieve desired sauce consistency.
Instructions
- 1
Cook the lentils: In a pot, combine 1 cup uncooked black lentils with salted water. Cook for 15-20 minutes or until tender. Drain and set aside.
- 2
Prepare the quinoa: Simultaneously, cook 2 cups of quinoa according to package instructions until fluffy. Set aside.
- 3
Sauté the sofrito: In a skillet, heat 2 tablespoons of olive oil over medium heat. Add diced red bell pepper, diced onion, and minced garlic. Sauté for 5-7 minutes, until softened. Transfer to a bowl.
- 4
Combine ingredients: Add the cooked lentils to the sofrito along with 2 cups of quinoa, 1 teaspoon grilling seasoning, ½ teaspoon Aleppo pepper, ½ teaspoon cumin, ½ teaspoon salt, ½ cup chopped cilantro, 1 flax egg (or 1 large egg), ½ cup vital wheat gluten, and ¼ cup garbanzo bean flour. Mix well and mash into a chunky dough consistency. Chill in the refrigerator for 10 minutes.
- 5
Form the meatballs: Using a scoop, form the mixture into 32 evenly sized meatballs.
- 6
Fry or bake the meatballs: To fry, heat 2 tablespoons of olive oil in a pan over medium heat. Cook the meatballs for 6-8 minutes until golden brown and cooked through. To bake, preheat your oven to 400°F (200°C). Spray a mini muffin tin or baking sheet with cooking spray, then bake meatballs for 30 minutes until firm to the touch.
- 7
Prepare the sauce: In a skillet over medium heat, whisk together 1 cup tahini, ⅓ cup lemon juice, ¾ teaspoon salt, 1 teaspoon turmeric, ⅛ teaspoon black pepper, 1 grated garlic clove, and 1 cup water. Cook for 3 minutes until warmed throughout.
- 8
Combine meatballs and sauce: Toss half of the meatballs in the sauce, heating for 3-4 minutes. Store the remaining meatballs for later enjoyment.
- 9
Garnish: Serve the meatballs with optional garnishes such as diced red bell peppers, chopped parsley or cilantro, and toasted or raw pine nuts.