This yummy Middle Eastern inspired dish is a simple way jazz up plant-based meatballs for a special occasion or a weeknight dinner. I served it over farro to keep with the ethnicity of the dish.
INGREDIENTS
1 Tbsp ground flaxseed
12 oz plant-based ground
1/2 cup chopped parsley(or cilantro)
1/4 cup vegan breadcrumbs(or panko)
1/2 tsp salt
3/4 tsp Allspice
1/2 tsp Ground Cinnamon
1 medium onion, chopped
2 carrots chopped
4 garlic cloves, minced
1″ fresh ginger, minced
1/2 tsp turmeric
1 tsp salt
1/8 tsp Black Pepper
1/8 tsp red pepper flakes
14 oz can coconut milk
1 cup vegetable broth
Zest from 1 lime
Juice from 1/2 lime
1/2 cup chopped cilantro
Grain of choice
DIRECTIONS
1. Prepare rice according to package directions. Combine ground flax seeds with 3 Tbsp water Set aside for 10 minutes.
2. In large bowl, combine ground plant-based meat, chopped parsley, breadcrumbs, allspice, cinnamon, 1/2 tsp salt and flaxseed mixture. Form into 16 meatballs. Refrigerate while preparing the sauce.
2. In a large skillet or dutch oven, over medium-high heat with 1 Tbsp olive oil, sauté onions and carrots for 7-8 minutes or until translucent. Add garlic and ginger and cook for another 2 minutes. Add turmeric, salt, black pepper and chili peppers and continue to cook for 2-3 minutes. Add coconut milk and vegetable broth. Bring to boil then lower heat and let it simmer 5-7 minutes.
3. While the coconut tumeric sauce simmers, heat a skillet over medium-high heat. Brown meatballs approximately 2-3 minutes per side.
4. Once meatballs are browned, place the meatballs in the sauce and simmer for 10 minutes (if the sauce has thickened too much, you can add a little water to get the desired consistency)
5. Remove from heat then stir in chopped cilantro, lime juice and lime zest. Serve over grain of choice.
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