Dragon Lady Lentil Balls with Sweet and Sour Sauce

sweetandsourmeatballDo you remember my Iron Lady Lentil Burgers? These Dragon Lady Lentil Balls are a riff on that recipe with the addition of an amazingly zesty and easy-to-make sweet and sour sauce. Serve with brown rice and sautéed veggies and you’ve got an easy, inexpensive*, delicious, nutritious**, vegan meal!

You will need a food processor for this recipe.

Ingredients 

1 cup of uncooked lentils. I used Du Puys lentils because they cook in just 15 minutes

1 ½ Tbsp prepared yellow mustard

2 Tbsp maple syrup

1/2 tsp dry mustard

1/4 tsp curry powder

1 carrot – cleaned and cut into rough chunks

1/3 cup raisins (any type)

½ cup walnut pieces

2/3 cup rolled oats

1 cup fresh spinach leaves

1 tsp salt

A few grinds of black pepper

1-2 Tbsp water

Directions

Cook the lentils according to package directions – typically 2 cups of water for 1 cup of dry lentils.

Pre-heat your oven to 400F.

Put all the burger ingredients in a food processor and process until you have a very smooth, moist mixture.

Shape the lentil mixture into evenly sized meatballs. I made 15 meatballs of about 2 tablespoons each but you can make bigger or smaller balls. Place the balls on a greased cookie sheet. Bake at 400F for 7 minutes then flip the balls and bake another 5-10 minutes (depending on your oven). The meatballs will have a bit of crunch on the outside but should be moist inside.

I found a simple sweet and sour recipe here and adjusted it slightly. Here is the recipe with my alteration.

Ingredients

2 teaspoon cornstarch

½ cup water

3 Tbsp unseasoned rice vinegar

1/3 cup light brown sugar

1 tablespoon ketchup

1 tablespoon soy sauce

2 Tbsp red pepper jelly (or similar style – I used an apricot and jalapeno jelly)

Meatballs2.jpgDirections

Whisk the cornstarch and 1 Tbsp water in a small bowl or cup. Set aside.

Mix all the other ingredients in a small sauce pan and heat to just before the boiling point (you do not want this mixture bubbling up, but do want everything well blended and hot.

Give the cornstarch mixture another stir and pour into the saucepan contents. Stir to combine for about 15 seconds. Let the sauce sit and thicken for about 10 minutes before serving.

Serve up and enjoy. Rawr!!!

*Inexpensive – these lentil balls are made almost entirely from pantry staples that cost just pennies.

**Nutritious – these meatballs are loaded with protein iron, fibre, B6, magnesium,

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