Sweet & Sour Lentil Meatballs
Directions
- Cook lentils according to package
- Mash lentils well with a fork or pulse briefly in a food processor — you want them mostly broken down but with some texture, not a smooth paste. Mix with breadcrumbs, egg, garlic, cumin, smoked paprika, onion powder, salt, and pepper until the mixture holds together when pressed. Form into balls slightly smaller than a golf ball — you should get about 16-18 meatballs. Heat olive oil in a large non-stick or cast iron pan over medium heat. Cook the meatballs in batches, turning every 2 minutes, until browned all over and cooked through, about 8-10 minutes total. Set aside. In the same pan, combine ketchup, pineapple juice, apple cider vinegar, soy sauce, and brown sugar over medium heat. Whisk in the cornstarch slurry and cook 3-4 minutes, stirring, until the sauce thickens and becomes glossy. Add the meatballs back to the pan and toss to coat completely. Serve over jasmine rice with diced red pepper, green onion, and a finish of Parmesan or sesame seeds.
Recipe and images: Speak Healthy To Me
