Sweet and Sour Lentil Meatballs with Charred Broccoli
Ingredients
Sauce
- 1/4 cup ketchup
- 1/4 cup tomato sauce
- 2 tablespoons tomato paste
- 2 tablespoons vegan Worcestershire sauce
- 2 tablespoons maple syrup
- 2 tablespoons low sodium soy sauce
- 1/2 inch grated ginger
- black pepper to taste
Meatball mixture
- 1 cup sliced mushrooms
- 1 tablespoon sesame oil
- 1 inch grated ginger
- 2 garlic cloves minced
- 4 green onions finely chopped
- 1 1/2 cups cooked brown or green lentils (reserve 1/2 cup)
- 1/4 cup sunflower seeds
- 2 tablespoons vegan egg replacer
- 2 tablespoons tomato paste
- 1/3 cup panko
Broccoli
- 3/4 pounds broccoli
Preparation
Combine sauce ingredients in a small saucepan on the stovetop and heat over medium heat for 5-7 minutes until the sauce thickens, then set aside.
In a food processor, pulse mushrooms until crumbly, then heat sesame oil in a pan and sauté mushrooms until brown on medium heat for 5-7 minutes, add ginger and garlic, and cook for 1 minute until fragrant.
Add the mushroom mixture and the remaining meatball ingredients (except the reserved lentils and panko) to the food processor, pulse and scrape down the sides, pulse again until the mixture can be formed into a ball, place in a bowl, mix in the reserved lentils, and refrigerate for 30 minutes.
Mix in the panko breadcrumbs and form into 1.5-inch meatballs, place on parchment paper misted with oil on a large sheet pan along with the prepared broccoli florets, brush the meatballs with about a quarter of the sauce mixture, and bake at 375°F for 20-30 minutes, shaking the pan halfway through, until firm and slightly darkened.
Remove from the oven and heat the broiler, brush the meatballs with more sauce, and broil for 2-3 minutes until the broccoli is charred and the meatballs are browned in spots.
