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Meatless Meatball with Tzatziki

Main Course | July 21, 2014 | By


Meatless Meatball Ingredients:

2 tablespoons olive oil

1 large onion, chopped

2 garlic cloves, finely chopped

1-1/2 cups lightly toasted walnuts

1-1/2 cups cooked brown rice or millet

2 teaspoons chopped fresh parsley

1 teaspoon dried basil

1/2 teaspoon dried oregano

1/4 teaspoon dried sage

1/4 teaspoon chipotle powder

1/2 teaspoon salt

2 tablespoons chickpea flour


Preheat oven to 375 degrees. Prepare a parchment-lined cookie sheet.
In a large frying pan over medium heat, heat oil. Add onion and garlic and sauté until onions are golden, about 10 minutes. In a food processor, combine remaining ingredients and process until almost smooth. Add onion-garlic mixture and process until combined.
Using a small ice cream scoop or tablespoon, scoop out mounds of mixture, roll into balls, and place on cookie sheet. Bake for 30 to 35 minutes until tops are browned.


Tzatziki Ingredients:

1 (32 ounce) container plain low-fat yogurt

1/2 cup mayonnaise

1/2 English cucumber  grated

1 clove garlic, pressed

2 tablespoons fresh lemon juice

2 tablespoons extra-virgin olive oil

2 teaspoons grated lemon zest

3 tablespoons chopped fresh dill

1 tablespoon salt

1 tablespoon groung black pepper

Stir together  mayoannise, yogurt, grated cucumber, garlic, lemon juice, and olive oil in a bowl. Add lemon zest, dill, salt, and pepper; whisk until smooth. Pour into a serving dish, cover tightly, and refrigerate 8 hours before serving.

I served  a meatball on a naan bread with  greens.



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Georgia Bitay