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Meatless meatballs with coconut milk sauce

Meatless Meatballs in Coconut Turmeric Sauce

sERVES 6

What you need

For the meatballs: 

  • 2 cups cauliflower rice
  • 1 cup cooked quinoa, cold
  • 1 cup fresh chopped cilantro
  • 1/2 cup flour 
  • 2 eggs, beaten (see note below for a vegan option)
  • 2 tsp extra virgin olive oil
  • 1/2 tsp salt
  • 3/4 tsp allspice powder
  • 1/2 tsp ground cinnamon
  • 3 tbsp vegetable oil (to pan fry the meatballs)

For the coconut turmeric sauce: 

  • 2 tbsp extra virgin olive oil
  • 1 medium onion, sliced thin (about 2 cups)
  • 4 garlic cloves, sliced
  • 1″ fresh ginger root, grated (about 2 tablespoons)
  • 1/2 tsp ground turmeric
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1/8 tsp Aleppo Pepper or red pepper flakes (optional)
  • 1 cup Copra coconut milk
  • 1 cup vegetable broth or water
  • 2 tbsp lime or lemon juice
  • 1/2 cup chopped cilantro

 

step by step

  1. Combine all the meatball ingredients (except the vegetable oil for pan frying) in a large bowl and refrigerate for 20-30 minutes.
  2. In the meantime, prepare the sauce. In a large skillet, heat olive oil. Add onions and cook over medium high heat for 7-8 minutes or until translucent. Add garlic and ginger and cook for another 2 minutes. Add turmeric, salt, black and Aleppo pepper and cook for 2-3 minutes.
  3. Add coconut milk, lime juice and vegetable broth and let it simmer for 5-7 minutes.
  4. Add chopped cilantro, remove from heat and set aside.
  5. To prepare the meatballs, heat the vegetable oil in a separate skillet. Working with 1 heaping tablespoon of mixture at a time, form about 22 meatballs. Arrange them in the skillet and cook over medium heat, 2-3 minutes per side. Set aside.
  6. Before serving, place the meatballs in the sauce and simmer for 10 minutes (if the sauce has thickened too much, you can add a little water to get the desired consistency).
  7. Serve warm over rice or quinoa.

 

**To make these meatless meatballs vegan , replace each egg for  1 tbsp ground flax seeds + 3 tbsp water.  Mix ground flax and water well and let sit for 5 minutes before adding to meatless meatball mixture

 

 

 

*From Tahini & Turmeric