These juicy meatballs are made with Merchant Gourmet’s Puy Lentils and tossed in a classic, sticky sweet and sour sauce. Perfect served with steamed rice.
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Serves
4
Cooked Puy Lentils
Garlic
Spring Onions
Chilli
Soy Sauce
Lime
Breadcrumbs
Onions
Bell Pepper
Pineapple Juice
Apple Cider Vinegar
Tomato Ketchup
Light Brown Sugar
Cornflour
Vegetable Oil
Serves
4
Cooked Puy Lentils
Garlic
Spring Onions
Chilli
Soy Sauce
Lime
Breadcrumbs
Onions
Bell Pepper
Pineapple Juice
Apple Cider Vinegar
Tomato Ketchup
Light Brown Sugar
Cornflour
Vegetable Oil
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Step 1.
Preheat the oven to 180°C.
Step 2.
Blend up the Puy Lentils, 4 cloves of garlic, 3 spring onions, and a chilli with 2 tbsp of soy sauce and the juice of a lime to form a smooth paste. Then add in the breadcrumbs and give it a good mix. Taste the mixture and add a pinch of salt if needed.
Step 3.
Roll the mixture into golf ball-sized balls. Pop these onto a baking tray and bake for 30 mins.
Step 4.
Chop the onions and peppers into large chunks.
Step 5.
Finely chop the remaining garlic and finely slice the spring onions.
Step 6.
Add a glug of oil into a pan and then fry the onions and peppers for 3 mins. Add in the garlic and then cook for 1 minute.
Step 7.
Add in the pineapple juice, apple cider vinegar, ketchup and light brown sugar. Give it a good mix and bring it to a boil.
Step 8.
Make a cornflour slurry by mixing 2 tbsp of cornflour with 2 tbsp of water. Add this into the pan and cook for 3 mins.
Step 9.
Add in your now-cooked meatballs and give it a good mix.
Step 10.
Serve with steamed rice and a sprinkle of sliced spring onions.
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