Coconut Curry Meatless Meatballs

Meatless Meatballs

2 cups cooked lentils

2 eggs, lightly beaten

¾ cup ricotta

¼ cup grated parmesan cheese

2 garlic cloves, minced

½ tsp fennel seed, crushed

2 tbsp fresh paresly, finely chopped

pinch of dried thyme

1 tsp each, salt & pepper

⅔ cup breadcrumbs

Curry Sauce

2 tbsp sesame oil or olive oil

2 medium shallots, finely chopped

2 bell peppers, sliced

1 inch of fresh ginger, grated

3 tbsp Thai red curry paste

1 can (14 oz) full-fat coconut milk

2 tbsp low-sodium soy sauce

1 tbsp fish sauce

¼ cup fresh cilantro or basil, chopped

2 tbsp corn starch

Meatless Meatballs

In a food processor pulse lentils into small pieces.

In a mixing bowl, combine eggs, ricotta, parmesan cheese, garlic, fennel, parsley, thyme, salt and pepper, mix well. Mix in breadcrumbs and lentils.

Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Roll the mix into balls and line them up on the baking sheet.

Bake 20 minutes until meatballs are golden. Turn halfway through baking.

Curry Sauce

In a large skillet add oil over medium heat. Once hot add shallots, bell peppers and ginger. Cook until fragrant and peppers softened, 5 minutes. Season with salt and pepper.

Stir in curry paste, cook 1 minute. Add the coconut milk, soy sauce and fish sauce. Stir and bring to a boil.

In a small bowl combine 2 tbsp or so cool water and corn starch, whisk until blended and no lumps, set aside.

Add the meatballs to the sauce and corn starch, stirring and cooking until sauce has thickened.

Once sauce is thickened to your desire, remove from heat and stir in cilantro or basil.

Serve over rice, noodle or spaghetti squash, Enjoy!

TIPS:
- double meatball recipe and freeze to remake this meal super fast
- save time by buying precooked lentils and prepared meatballs

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Coconut Curry Meatless Meatballs