top of page

PLANT-MEATBALLS in Coconut Tumeric Sauce.

Updated: Mar 8, 2021


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.

180 views0 comments

Recent Posts

See All

Comments


bottom of page