Coconut Curry Lentil and Walnut Meatballs

By Le Petit Chef
Total Time
1 Hr, 10 Mins
Serves
4
Serving Size
4 'Meatballs', 1/4 sauce
Meal
Dinner Lunch
Course
Main

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.

Prep Time
25 Mins
Cook Time
45 Mins
Total Time
1 Hr, 10 Mins
Calories
350
Total Fat
21
Saturated Fat
7
Polyunsaturated Fat
7.975
Monounsaturated Fat
4.385
Cholesterol
45
Sodium
640
Carbohydrates
30
Dietary Fiber
5
Total Sugars
4
Protein
11
Vitamin D
0
Calcium
60
Iron
2
Potassium
410

Ingredients

Meatballs

  • 1 tablespoon olive oil
  • 1/2 medium yellow onion, chopped
  • 1 large carrot, peeled and coarsely shredded
  • 1 tablespoon tomato paste
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 clove garlic, minced
  • 1/2 cup chopped California walnuts
  • 1/2 cup brown lentils, cooked
  • 1/4 cup dry breadcrumbs
  • 1 egg, lightly beaten

Coconut Curry Sauce

  • 1 can lite or regular coconut milk
  • 2 tablespoons red curry paste
  • 2 teaspoons cornstarch dissolved in 1 tablespoon cold water
  • Juice of 1 lime (2 tablespoons)
  • Salt to taste
  • Cilantro leaves, Thai basil leaves, snipped green onion tops, lime zest (optional garnishes)

Preparation

  1. 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.
  2. Transfer to a large bowl and stir in walnuts, lentils, breadcrumbs and egg; mix well. Chill mixture for 15 minutes.
  3. 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.
  4. 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.
  5. Add meatballs to sauce and gently stir to coat. Garnish as desired.