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Meatless Meatball with Tzatziki

Main Course | July 21, 2014 | By

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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

Method:

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.

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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