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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.


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


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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