Sticky Sesame Lentil Meatballs
Ingredients
The meatballs
-
2
tbsp
olive oil
-
1
small
white onion, finely chopped
-
4
cloves
garlic, finely chopped
-
1
tsp
sea salt
-
½
tsp
black pepper
-
½
cup
chickpeas, rice, or lentils
-
½
cup
panko
-
1
cup
unsalted peanuts, pulsed
The sauce
-
2
tbsp
sesame oil
-
¼
cup
soy sauce
-
2
large
oranges, juiced (about ½ cup)
-
3
tbsp
hoisin sauce
-
4
tbsp
honey or maple syrup
-
3
tbsp
rice wine vinegar
-
1
tsp
red pepper chili flakes
To serve
-
2
cups
cooked white rice
-
as desired
sesame seeds
-
as desired
finely chopped green onion
Instructions
- Combine all the sauce ingredients in a bowl and set aside.
- Process the peanuts in a food processor until a ground meat-like texture is achieved.
- In a pot, heat olive oil and cook onions and garlic for 5 minutes, stirring frequently.
- Add salt and pepper to the pot, then cook the onions for another 5 minutes before adding the lentils, chickpeas, or rice.
- Pulse the lentil mixture in the food processor until it develops a crumble.
- Transfer the lentil mixture to a bowl, add the peanuts and remaining ingredients, and mix well. Refrigerate for at least 30 minutes.
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Form the mixture into meatballs and place them on the baking sheet. Bake for 35-40 minutes, flipping them twice.
- At the halfway mark, coat the meatballs with ¼ of the sauce, then add another ¼ of the sauce just before they finish cooking.
- Serve with rice, sesame seeds, green onions, and additional sauce as desired.
Nutrition Facts (estimated)
Servings
4
Calories
131
Total fat
6.9g
Total carbohydrates
15.2g
Total protein
3.2g
Sodium
357.3mg
Cholesterol
0mg
You might also like