Curried Vegetarian Meatballs

Curried Vegetarian Meatballs
Fat 71%Carbs 22%
Percent Calories

1 serving of curried vegetarian meatballs contains 431 Calories. The macronutrient breakdown is 22% carbs, 71% fat, and 7% protein. This is a good source of fiber (23% of your Daily Value), potassium (10% of your Daily Value), and iron (55% of your Daily Value).

Makes
8 servings
Prep Time
15 minutes
Cook Time
60 minutes

Ingredients

Directions

  1. Combine lentils and water in a medium pot. Bring to a boil, reduce to a simmer, and cook until lentils are tender, about 23 to 25 minutes. If needed, add more water to prevent drying out. Drain any excess water.
  2. Heat 1 tbsp olive oil in a skillet over medium-low heat. Add the scallions, 1 clove minced garlic, and carrots. Cook for 4 to 6 minutes until carrots are tender.
  3. In a food processor, combine the cooked lentils, scallion mixture, nuts, panko, cumin, coriander, salt, and pepper. Pulse to combine. Add the egg and pulse until the mixture is cohesive but the lentils are still visible. Let rest while preheating the oven to 425°F.
  4. Roll the lentil mixture into 12 balls, about the size of a golf ball. Place on a parchment-lined baking tray and brush with olive oil. Bake until browned and crisp, 25 to 30 minutes.
  5. In a large Dutch oven, heat oil over medium heat. Add chopped onions, remaining garlic, and ginger. Cook, stirring, until onions are translucent and starting to brown, about 8–10 minutes.
  6. Add chiles, curry powder, cumin, turmeric, coriander, and peppercorns. Cook, stirring, until fragrant and spices stick to the pot, about 2 minutes. Add tomatoes and bay leaf, stirring and scraping the pot. Bring to a boil, add 2 cups water, and return to a boil. Simmer until flavors meld, 25–30 minutes.
  7. Let the curry sauce cool slightly, then blend until smooth. Return to the pot, stir in lemon juice and cayenne, and adjust salt to taste.
  8. Bring sauce to a gentle simmer over medium heat, add the lentil meatballs, and heat through. Serve garnished with cilantro.

Nutrition Facts

For 1 serving of curried vegetarian meatballs (227g)

NutrientValue%DV
Calories431
Fats36g 46%
Saturated fats5g 24%
Trans fats0g
Cholesterol23mg 8%
Sodium288mg 13%
Carbs25g 9%
Net carbs18g
Fiber7g 23%
Sugar5g
Protein8g
Calcium107mg 11%
Iron4mg 55%
Potassium483mg 10%
Vitamin D0.1μg 1%
Vitamins and Minerals
Alpha carotene241μg
Beta carotene854μg
Caffeine0mg
Choline45mg 8%
Copper0.3mg 38%
Fluoride4μg
Folate (B9)91μg 23%
Lycopene1522μg
Magnesium51mg 12%
Manganese1mg 48%
Niacin1mg 9%
Pantothenic acid1mg 12%
Phosphorus137mg 20%
Retinol10μg
Riboflavin (B2)0.1mg 9%
Selenium6μg 10%
Theobromine0mg
Thiamine1mg 47%
Vitamin A IU1682IU
Vitamin A92μg 10%
Vitamin B120.1μg 3%
Vitamin B60.3mg 21%
Vitamin C17mg 18%
Vitamin D IU5IU
Vitamin D20μg
Vitamin D30.1μg
Vitamin E5mg 34%
Vitamin K35μg 29%
Zinc1mg 12%
Sugars
Sugar5g
Sucrose1g
Glucose2g
Fructose2g
Lactose0g
Maltose0.1g
Galactose0g
Starch8g
Fats
Saturated fats5g 24%
Monounsaturated fats24g
Polyunsaturated fats6g
Trans fats0g
Fatty Acids
Total omega 30.3g
Total omega 61g
Alpha Linolenic Acid (ALA)0g
Docosahexaenoic Acid (DHA)0g
Eicosapentaenoic Acid (EPA)0g
Docosapentaenoic Acid (DPA)0g
Amino Acids
Alanine0.3g
Arginine1g
Aspartic acid1g
Cystine0.1g
Glutamic acid1g
Glycine0.2g
Histidine0.2g
Hydroxyproline0g
Isoleucine0.3g
Leucine0.5g
Lysine0.4g
Methionine0g
Phenylalanine0.3g
Proline0.2g
Serine0.3g
Threonine0.3g
Tryptophan0g
Tyrosine0.1g
Valine0.3g

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