Quinoa Lentil Meatballs In Tahini-Turmeric Sauce

We created this recipe to celebrate our Reference commence. This undemanding recipe creates a magnificent provide in both sensation and presentment. Soul yet, you can fix these meatless legume meatballs in either their vegetarian or vegan preparations without losing any of their implausibly lavish flavour.

Preparation of our quinoa lentil meatballs can be made according to any of the preparations below:

Gluten-free – Our Quinoa Lentil Meatballs use vital wheat gluten to bind the quinoa and lentils together. Create gluten-free meatballs by substituting garbanzo bean flour, rice flour, or other non-gluten flour in place of the wheat gluten.
Vegan – While you may use egg in the lentil quinoa mixture, you can make these meatless meatballs completely vegan by using a “Flax Egg” (1 tablespoon of ground flaxseeds mixed with 3 tablespoons of water.). We tested the recipe both ways!
Fried – The meatballs take on a beautiful glazed crust when pan-fried in olive oil.
Baked – You can save time by preparing the Tahini and Tumeric Sauce while baking the meatballs in the oven. Roll into the lentil-quinoa mixture into small balls and bake on a cookie sheet or create mini-patties by baking in a greased mini-muffin pan.
Make and Freeze – This recipe makes 32 lentil meatballs, use half to add to the Tahini and Turmeric sauce, freeze the rest for an even quicker dinner.

INGREDIENTS
For the sofrito

1 tbsp extra virgin olive oil
1 red bell pepper, diced small
1 medium onion, diced small
2 garlic cloves, minced

For the lentil meatballs

2 cups cooked black lentils, or any other type of lentils (See note 1)
2 cups cooked quinoa (for instructions on how to cook quinoa, click here )
1 tsp grilling seasoning (See note 2)
1/2 tsp Aleppo pepper or red pepper flakes (or to taste)
1/2 tsp cumin
1/2 tsp salt (See note 3)
1/2 cup chopped fresh cilantro
1 flax egg ( 1 tablespoon ground flax seeds mixed with 3 tablespoons water) or one regular egg
1/4 cup vital wheat gluten (See Note 4)
1/4 cup garbanzo bean flour (or any other flour you may have in hand)
1/4 olive oil if frying OR Cooking Spray if baking

For the tahini turmeric sauce

1/2 cup tahini
1/4 fresh squeeze lemon juice
1/2 tsp salt
3/4 tsp turmeric
1 garlic clove, grated
Garnish (optional)
Diced red bell pepper
Chopped parsley or cilantro
Toasted or raw pine nuts

INSTRUCTIONS

To prepare the sofrito, heat the olive oil in a large skillet (Use a large one, so you only have to use one pan for this recipe). Add the bell pepper, onion and garlic and sauté for 5-7 minutes, or until the pepper is cooked and tender it. Transfer to a large bowl.
Add the ingredients for the lentil meatless meatballs (EXCEPT the oil for frying) to the sofrito bowl, and mix well until all the ingredients are well incorporated. Place in the refrigerator for 10 minutes
Working with 1 1/2 tablespoons of mixture at a time, form balls (we like using a 1 1/2 tablespoon ice cream scoop to form even size meatballs and to save time). Make sure to press firmly to create a compact ball
If Frying : Heat the olive oil in the large skillet. Add the meatless meatballs in two batches, cooking them for 6-8 minutes, making sure to turn them on all sides. Wipe the skillet clean using paper towel after they are cooked
If baking: Heat the oven to 400F. Generously spray a mini muffing tin. Place one lentil meatless meatballs in each of the muffing tin cavities. Alternatively, you can just place them in a baking sheet lined with parchment paper. Bake for 20 minutes, turn them over and bake for an additional 10 minutes
To prepare the tahini turmeric sauce, place all the sauce ingredients in the large skillet. Whisk them together for 3 minutes over medium heat (the sauce will thicken the longer it cooks, see note 5). Arrange half of the meatless meatballs in the sauce and heat until everything is hot, 3-4 minutes. Store the other half in the freezer, or in the refrigerator for up to 3 days
Garnish with diced bell pepper, cilantro or parsley and pine nuts (optional)