Description
Healthy and flavorful saucy beef and lentil meatballs simmered in a creamy coconut tomato sauce, perfect for a nutritious dinner.
Ingredients
- For the Meatballs:
- 1 lb ground beef
- 0.75 cup cooked lentils
- 0.5 medium yellow onion, finely diced
- 1 egg
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp dried ginger
- 0.5 tsp chili powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 tbsp avocado oil or olive oil (for browning)
- For the Sauce:
- 1 (15 oz) can tomato sauce
- 1 (13.5 oz) can full-fat coconut milk
- 1 tsp ground cumin
- 1 tsp dried ginger
- 0.5 tsp chili powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- Optional for thickening: 1 tbsp cornstarch mixed with 1 tbsp water
Instructions
- In a large bowl, combine the ground beef, cooked lentils, finely diced yellow onion, egg, minced garlic, 1 teaspoon ground cumin, 1 teaspoon dried ginger, 1/2 teaspoon chili powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Use your hands to mix until all ingredients are well incorporated.
- Form the mixture into approximately 20 meatballs, each about 1.5 to 2 tablespoons in size. Place them on a plate.
- Heat 1 tablespoon of avocado or olive oil in a large skillet or saucepan over medium-high heat. Once hot, add the meatballs to the pan in a single layer, ensuring not to overcrowd. Cook until nicely browned on one side, about 5-6 minutes.
- While the meatballs are browning, prepare the sauce: In a separate bowl, whisk together the tomato sauce, full-fat coconut milk, 1 teaspoon ground cumin, 1 teaspoon dried ginger, 1/2 teaspoon chili powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Gently turn the meatballs in the skillet to brown the other side. Once lightly browned on both sides, pour the prepared sauce over the meatballs. Reduce the heat to low or medium-low to maintain a gentle simmer.
- Cover the pan and let the meatballs simmer in the sauce for 15 minutes, allowing the flavors to meld and the meatballs to cook through.
- If you desire a thicker sauce, whisk together 1 tablespoon of cornstarch with 1 tablespoon of liquid from the pan to create a slurry. Stir this slurry back into the sauce in the pan and allow it to simmer for a few minutes until it thickens.
- Remove from heat and let the sauce sit for a few minutes; it will continue to thicken slightly as it cools. Serve these saucy meatballs hot, perhaps over rice or with a side of vegetables.
Notes
- This recipe is gluten-free as it contains no wheat-based ingredients.
- For a spicier version, increase the chili powder to taste.
- Lentils add protein and fiber, making this a healthier alternative to traditional meatballs.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.