Thai Pumpkin Lentil Meatballs with Curry Sauce
These Thai Pumpkin Lentil Meatballs with Curry Sauce are a delicious vegetarian dinner recipe for fall.
Equipment
Ingredients
Meatballs
- 1 ½ cups cooked brown, green or black lentils don't use red they are too mushy
- 1 egg use a flax egg if vegan
- ½ onion finely chopped
- ¾ cup breadcrumbs use gluten free if needed
- ¼ cup fresh chopped cilantro
- 2 tablespoons pumpkin puree
- ½-1 teaspoon salt
- pinch black pepper
- 1 teaspoon red curry paste
- 1 teaspoon soy sauce
- 1 garlic clove
- juice from ½ lime
Curry Sauce
- 1 can coconut milk (full fat or light works)
- 2 cloves garlic - minced
- ½ onion - finely chopped
- 3 tablespoons curry paste
- juice from ½ lime
- ¼ cup finely chopped cilantro
- 1 tablespoon soy sauce
- 1 tablespoon vinegar
Other ingredients
- cooked grain of choice
Instructions
- Preheat oven to 425 degrees.
- Add all meatball ingredients to a food processor. Pulse a few times until partially blended. You want the dough to be rollable but still have some texture.
- Roll out meatballs onto a sheet pan lined with parchment paper. Bake for 30-35 minutes.
- While your meatballs are cooking, make your curry sauce. Heat oil in a pan over medium heat. Add onions and garlic and cook for 5 minutes. Add all remaining ingredients to the pan. Bring to a simmer and cook for 10-20 more minutes. Add additional salt or pepper if desired.
- Add rice to bowls (if using). Divide out meatballs among the two bowls and top with the curry sauce. Dig in.
Notes
This makes about 3 servings of meatballs depending on how hungry you are.
Nutrition
Serving: 3gCalories: 612kcalCarbohydrates: 56gProtein: 21gFat: 36gSaturated Fat: 30gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 55mgSodium: 1079mgPotassium: 951mgFiber: 15gSugar: 11gVitamin A: 4451IUVitamin C: 10mgCalcium: 141mgIron: 9mg
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