When I think about meatballs I automatically think about my Grandmother. Days spent in the kitchen making meatballs, peeling potatoes and getting banned from peeling potatoes, because the potato skin would contain most of the potato. Even with my banishment from the kitchen thanks to potatoes, my Grandmother would always invite me back in to help with things that required mixing and forming. Maybe it was all the whining and complaining that made her change her mind or maybe I was just a master at forming things? Guess we will never know.
Her meatballs were one of the most loved things that she made by all and believe me this woman made a lot of great things. When it came to scones she gave fancy bakeries a run for their money.
While making lentil balls I always think about her. The forming of the balls and how she would be so anal about them all being the same size. I’ve definitely gotten my military style of cooking from her, but since having a baby, my kitchen is always in a state after making anything, even tea. I don’t know how she managed to be such a lady, have a clean house and have 7 children. Maybe its her French roots or maybe she’s was just the real wonder woman.
Even with a messy kitchen at the end, these teriyaki lentil balls are amazing. Imagine biting into a flavourful little ball of pure bliss that makes you depressed when your bowl is empty. Yes, they are that good! If you’re short on time, you can even just get store bought teriyaki sauce.
You can serve this as a party appetizer or a main meal like we did on a bed of rice with some stir fried veggies! YUM.
TERIYAKI LENTIL BALLS – serves 4
- 1 cup dried brown lentils, soaked overnight and rinsed
- 2 cups vegetable stock
- 1 cup button mushrooms, diced
- 1/2 cup oats
- 1 flax egg or egg
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 tbsp freshly grated ginger
- 1 tsp sauce sauce
- 1 tsp sesame oil
- 1 tbsp cornstarch
- 1/4 water
- 1/4 – 1/2 cup soy sauce
- 1/4 cup liquid sweetener or sugar
- 1 tbsp rice vinegar or mirin (optional)
- 1/2 tsp ground ginger
- 1/4 tsp garlic powder
If baking the balls. Preheat the oven to 400 degrees F/ 180 degrees C.
Combine lentils and vegetable stock in a pot and bring to a boil. Reduce heat and let simmer for 10-15 minutes until tender. You want the lentil to be a little bit under cooked.
Remove from heat and drain. Let cool for a bit.
In a food processor combine the oats, mushrooms, lentils, ginger and garlic.
Blend until its well pulverised, but still a bit chunky, for texture.
add the green onion , soy sauce, sesame oil and egg. Blend again, until combined.
If the mixture is a little wet add more ground oats. Wet your hands with water and start rolling some balls!
Place each ball on a greased baking sheet. Place in oven and bake for 20 -30 minutes until golden brown. If frying heat oil in pan and fry until golden brown.
I roll my meatballs rather small to get more out. Its up to you what size you want them.
In a small bowl whisk together the cornstarch and water.
In a small saucepan combine the rest of the ingredients with 1 cup of water over medium heat. Bring to a simmer. Stir in cornstarch mixture ; remove from heat when thick enough to coat the back of a spoon.
Cover the meatballs completely in sauce, garnish with sesame seeds and green onions. Serve over rice.