Asian Meat(less)balls with Tahini Sauce and Veggies

My winter quarter is officially complete! Yes, it was a long, stressful weekend of studying, but that means I’m done now and I get to relax for the rest of the week! For lunch after my last final, I had these meatless balls, leftover from when I made them last week. I adapted this recipe from Sprouted Kitchen, since I’ve been meaning to try a meatless patty/meatball recipe for a while. I made a few adaptations to it, based on the ingredients I had, and my specific tastes, and I think these turned out really well! The meatballs themselves are pleasantly nutty, with a slight flavor from the lentils and brown rice. They are perfectly complemented by the slightly sweet tahini sauce, and served over vegetables sauteed in my favorite blend of Asian sauces. Here’s my recipe!

Asian Meat(less)balls with Tahini Sauce and Veggies

adapted from Sprouted Kitchen

Ingredients

Meatballs

2 cups uncooked brown rice

1 cup uncooked lentils (I used green)

2 eggs

1/2 yellow onion, chopped

1 tbsp crushed garlic

2 tbsp soy sauce

2 tbsp sesame oil

1/2 cup old fashioned rolled oats

Sesame seeds, for sprinkling

Veggies

Olive oil

4 green onions, chopped

1 head broccoli, chopped into florets

5 oz shiitake mushrooms, sliced

1 tbsp soy sauce

1 tbsp oyster sauce

1 tbsp hoisin sauce

1 tbsp white wine

2 slices fresh ginger

1 tsp ginger powder

Tahini Sauce

1/3 cup tahini

2 tbsp orange juice

1 tsp crushed garlic

1 tbsp maple syrup

1 tbsp sesame oil

1-2 tbsp water, for thinning

Directions

For the meatballs, cook the rice and lentils (I threw them in the rice cooker together and they cooked up perfectly!) and allow to cool completely. This can be done a day or so ahead of time.

Preheat the oven to 375˚F and line baking sheets with parchment paper. In a food processor, pulse the onions, eggs, garlic, soy sauce, and sesame oil until the onions are finely chopped. Add the lentils, rice, oats, and salt and pulse until combined into a grainy paste. Scoop 1 1/2 tbsp sized balls (I used an Oxo medium cookie scoop) and drop them on the baking sheets. Sprinkle with sesame seeds. Bake for about 15 minutes, until the meatballs are dry on the outside.

While the meatballs are baking, prepare the veggies. Over medium heat, saute the green onions in the olive oil, then add the broccoli and mushrooms with a dash of water. Cover and allow to steam-cook until tender. Add the soy sauce, oyster sauce, hoisin sauce, wine, ginger slices, and ginger powder and stir until the flavors are blended.

To make the sauce, combine all sauce ingredients, then thin with water to desired consistency. To assemble your meal, place a bed of vegetables down, then place a few meatballs on top and drizzle with the tahini sauce. Serve warm. Enjoy!

Print

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Multi-purpose cookie scooper!

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Pre-baking

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Post-baking

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Lay down a nice bed of veggies

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Place a few meatballs on top

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Drizzle with tahini sauce, and you’re ready for dinner!

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