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Lebanese meatball with fire-roasted tomato sauce

lebanese meatball

This gluten-free and plant-based dish comes together quickly for an easy appetizer or side. 

Ingredients

Fire-roasted tomato sauce: 

1 pound of Roma tomatoes, halved 

1 shallot, minced

3 cloves of garlic, crushed

5 sprigs of thyme

2 serrano peppers

½ white onion, chopped

1 tbsp. coriander 

2 tsp. anise seed 

 

Meatballs: 

3 pounds of Hormel Happy Little Plants Protein 

8 oz. of mushrooms 

1 tbsp. curry power

1 tsp. salt

1 tsp. pepper

1 clove of garlic 

Steps

For the sauce: 

  1. Char tomatoes and red pepper, and then chop roughly.

 

  1. Combine tomatoes and red pepper with spices, garlic and serrano pepper. 

 

  1. Bring to a boil on stove and reduce to a simmer.

 

For the meatballs: 

  1. Dice mushrooms and garlic; saute until reduced.

 

  1. Mix mushrooms and garlic with Happy Little Plants Protein and spices; form into balls and braise.

 

Top with fire-roasted tomato sauce.

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