Friday, June 8, 2012

Allergy-Free Lentil Meat Balls

1 cup lentils
olive oil
1/2 large onion - minced
1 carrot - minced
2 celery stalks - minced
2 garlic cloves - minced
1 TBSP fresh Thyme (or 2 tsp dried)
2 tsp salt
3 TBSP tomato paste
1/2 cup veggie or chicken broth
1/4 cup dry Sherry
8 oz button mushrooms - chopped small
3 eggs - or 3 TBSP ground chia seeds mixed with 6 TBSP water
1/2 cup finely shredded coconut flakes
1 TBSP gluten free flour
1/2 cup chopped fresh cilantro or parsley
1/4 cup chopped walnuts

Cook lentils until soft, drain and let cool.

Saute onion, carrots, celery, garlic, thyme and salt in 1/4 cup olive oil over medium-high heat, stirring frequently - about 8-10 minutes. Add tomato paste and continue to cook and stir for 3 minutes. Add mushrooms, broth and sherry and cook - stirring frequently - for 10-15 minutes or until all the liquid is absorbed and mushrooms are soft. Let mixture cool.

Add lentils, chia seeds, coconut, flour, cilantro and walnuts to mixture. Combine by hand until thoroughly incorporated. Refrigerate 20-30 minutes.

Preheat oven to 400.

Roll mixture into golf ball sized balls and place in a baking dish coated with olive oil, allowing 1/4 inch separation between each. Bake 30 minutes or until firm to the touch.

Serve with pesto, spaghetti sauce or sweet and sour sauce!

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