Meatless Meatball with Tzatziki
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.
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.