Coconut Curry Lentil and Walnut Meatballs
Description
Hearty lentil and walnut meatballs and a simple coconut curry sauce come together for a quick week night dinner. Serve over grains and sautéed vegetables for a complete meal.
Ingredients
Meatballs
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1 tablespoon olive oil
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1/2 medium yellow onion, chopped
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1 large carrot, peeled and coarsely shredded
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1 tablespoon tomato paste
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1/2 teaspoon ground ginger
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1/2 teaspoon salt
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1 clove garlic, minced
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1/2 cup chopped California walnuts
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1/2 cup brown lentils, cooked
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1/4 cup dry breadcrumbs
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1 egg, lightly beaten
Coconut Curry Sauce
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1 can lite or regular coconut milk
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2 tablespoons red curry paste
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2 teaspoons cornstarch dissolved in 1 tablespoon cold water
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Juice of 1 lime (2 tablespoons)
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Salt to taste
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Cilantro leaves, Thai basil leaves, snipped green onion tops, lime zest (optional garnishes)
PREPARATION
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Heat oil in a medium skillet over medium heat. Add onion and carrot and cook for 7 minutes or until very soft, stirring occasionally. Stir in tomato paste, ginger, salt and garlic and cook for 3 minutes more, stirring frequently.
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Transfer to a large bowl and stir in walnuts, lentils, breadcrumbs and egg; mix well. Chill mixture for 15 minutes.
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Preheat oven to 400°F and line a large baking sheet with parchment paper or lightly grease. Roll walnut mixture into 16 equal balls and place on baking sheet. Bake for 20 minutes or until tops are lightly browned.
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While walnuts are baking, bring coconut milk, curry paste and garlic to a gentle boil in a medium saucepan. Whisk in dissolved cornstarch and cook until slightly thickened. Stir in lime juice and salt.
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Add meatballs to sauce and gently stir to coat. Garnish as desired.
NUTRITION
- Calories: 350 cal
- Total Fat: 21 g
- Saturated Fat: 7 g
- Polyunsaturated Fat: 7.975 g
- Monounsaturated Fat: 4.385 g
- Cholesterol: 45 mg
- Sodium: 640 mg
- Carbohydrates: 30 g
- Dietary Fiber: 5 g
- Total Sugars: 4 g
- Protein: 11 g
- Vitamin D: 0 mcg
- Calcium: 60 mg
- Iron: 2 mg
- Potassium: 410 mg