@fleur_de_lean's Maharajah Sweet Potato and Wild Rice Meatless Meatballs
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
- Combine ingredients for the meatballs (minus the flax eggs and panko) into a food processor and pulse until the mixture is well combined.
- Add mixture to a large mixing bowl and mix in flax egg and panko.
- Refrigerate mixture for at least 2 hours.
- Preheat oven to 375 degrees.
- Once the meatball mixture is refrigerated, begin forming meatballs (about 1 inch in size) and place on a lightly oiled sheet pan.
- Baked meatballs for 45-50 minutes or until the are crispy on the outside, flipping halfway through.
- While meatballs are in the oven, begin the sauce by heating olive oil in a large pan over medium heat.
- Add onions and cook until they are translucent.
- Add bell pepper, jalapeno, and garlic and cook another 5-10 minutes.
- Sprinkle arrowroot powder or cornstarch over vegetables and cook for 2 minutes while stirring so arrowroot/cornstarch does not burn.
- Pour in canned tomatoes and vegetable stock and stir, making sure to get all the yummy bits from the bottom of the pan.
- 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.
- Remove meatballs from the oven and add to sauce lightly tossing to coat.
- Serve with your favorite rice (I prefer Basmati) and ENJOY!
Bon Appétit ⚜