Vegan sweet and sour pineapple meatballs
Based on a classic Jewish dish, this herbal intake is from the Beyond the Chopped Liver: 59 Jewish Recipes Get a Vegan Health Makeover Cookbook offers a brightened alternative. Not a fan of lenses? Swap black beans or kidney beans. Do you want to add some warmth? Replace paprika with 1½ teaspoons of chili powder.
What you need:
1 tablespoon of ground flaxseed
3 tablespoons of water
1 onion, roughly chopped
2 chopped garlic cloves
2 cups of cooked brown lentils
½ cup of coarsely chopped parsley
2 tablespoons of yeast
2 tablespoons of oatmeal
½ teaspoon of salt
¼ teaspoon black pepper
1 teaspoon paprika
½ cup tomato passata
½ cup of ketchup
½ cup of fresh pineapple juice
¼ cup apple cider vinegar
3 tablespoons of brown sugar
1 cup of diced fresh pineapple
What you are doing:
- Preheat the oven to 400 degrees and line a rimmed baking sheet with parchment paper. In a small bowl, whisk the flaxseed with water. Let rest for a few minutes to thicken.
- In a bowl of a food processor, add the onion, garlic, lentils, parsley, yeast, and oatmeal. Pulse until a mostly smooth batter forms, with a few larger pieces for texture. Add in flax mixture and legumes to incorporate.
- Transfer to a large bowl, pour the mixture and add salt, pepper and paprika. Make 18-20 meatballs with an ice cream scoop and drop them on the prepared baking sheet. Roll into balls with wet hands and bake for approx. 20 to 25 minutes until golden brown and crispy. Turn once halfway through the baking time.
- In a large saucepan over medium heat, mix the passata, ketchup, pineapple juice, apple cider vinegar, and brown sugar. Cook, stirring occasionally, until the sauce thickens a little and pulls back a spoon (about 15 minutes). Remove from heat and stir in fresh pineapple pieces.
- As soon as the meatballs are ready, pour them into a sweet and sour sauce. Serve 4 meatballs per serving with a generous serving of sauce.
Photo credit: Kenden Alfond