@fleur_de_lean's Maharajah Sweet Potato and Wild Rice Meatless Meatballs

by Seasonality Spices

This mouthwatering recipe comes from @fleur_de_lean down in Fort Worth, Texas. She's a mother of two and is passionate about plant-based cooking. Visit her Instagram feed for the gorgeous food shots, stay for the delicious recipes such as the one below. Enjoy!

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Maharajah Sweet Potato and Wild Rice Meatless Meatballs

Yield: 32 Meatballs

 

Ingredients

Meatballs:

1/2 cup Garbanzo beans, drained and rinsed

2 cups Sweet Potatoes, oven roasted

1 cup Wild Rice, cooked

1 cup Red Bell Pepper, course chopped

1/4 cup Cilantro

8 oz Crimini Mushrooms

1 tsp Seasonality(c) Garlic Powder

2 Tbsp Seasonality(c) Maharajah Masala

2 Flax Eggs (2 Tbsp Ground Flax and 5 Tbsp Water)

1 cup Panko

Salt and Pepper, to taste

 

Sauce:

2 tbsp. Olive Oil

1 cups Onion, chopped

1 cup Red Bell Pepper, finely chopped

1 Jalapeño, chopped, seeds and ribs removed

2 cloves Garlic, minced

2 tsp Arrowroot Powder or Cornstarch

1 14oz can Fire Roasted Tomatoes

1 cup Vegetable Stock

1 tbsp Seasonality(c) Coriander

3/4 tsp Seasonality(c) Turmeric

1/4 tsp Seasonality(c) Cayenne Pepper

2 tsp Seasonality(c) Maharajah Masala

Salt and Pepper, to taste

 

Instructions

  1. Combine ingredients for the meatballs (minus the flax eggs and panko) into a food processor and pulse until the mixture is well combined.
  2. Add mixture to a large mixing bowl and mix in flax egg and panko.
  3. Refrigerate mixture for at least 2 hours.
  4. Preheat oven to 375 degrees.
  5. Once the meatball mixture is refrigerated, begin forming meatballs (about 1 inch in size) and place on a lightly oiled sheet pan.
  6. Baked meatballs for 45-50 minutes or until the are crispy on the outside, flipping halfway through.
  7. While meatballs are in the oven, begin the sauce by heating olive oil in a large pan over medium heat.
  8. Add onions and cook until they are translucent.
  9. Add bell pepper, jalapeno, and garlic and cook another 5-10 minutes.
  10. Sprinkle arrowroot powder or cornstarch over vegetables and cook for 2 minutes while stirring so arrowroot/cornstarch does not burn.
  11. Pour in canned tomatoes and vegetable stock and stir, making sure to get all the yummy bits from the bottom of the pan. 
  12. Stir in remaining spices and cook 10 minutes or until sauce starts to thicken. Note: If sauce gets too thick, add in a little more stock.
  13. Remove meatballs from the oven and add to sauce lightly tossing to coat.
  14. Serve with your favorite rice (I prefer Basmati) and ENJOY!
     

Bon Appétit ⚜

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