Subj : Itsa Meatball - 03
To   : All
From : Dave Drum
Date : Thu Feb 23 2023 04:25:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Jamaican Ital Meatballs (Vegan)
 Categories: Potatoes, Vegetables, Herbs, Chilies
      Yield: 4 servings
 
      1 lb Sweet potatoes
    1/2 c  Red lentils
    1/3 c  Millet
      2 tb Chia seeds
      1 tb Ground flax seeds
      1 lg Onion; fine chopped
      1 sm Bell pepper (green or red);
           - fine chopped
      1 sm Carrot; fine chopped
      1    Celery rib; fine chopped
           - (1/2 c)
    1/4 c  Fine chopped parsley leaves
    1/4 c  Fine chopped scallions;
           - (green only)
      3 cl Garlic; fine chopped
      1 ts Fresh ginger; peeled, fine
           - chopped
      1 ts Fine chopped Scotch bonnet
           - pepper
      1 ts Thyme leaves
    1/2 ts Ground pimento berries
    1/4 c  Coconut oil
 
  Set the oven @ 400ºF/205ºC; line a baking sheet with
  parchment paper. Place the sweet potatoes on the baking
  sheet and roast until tender, about 1 hour. Set aside
  until cool enough to handle.
  
  Peel the sweet potatoes, place in a large bowl, and use
  a potato masher or fork to mash. (You should have about
  2 cups.) Set aside.
  
  Meanwhile, to a medium pot, add the lentils and 2 cups
  of water. Bring to a boil, then cook over medium heat
  until the lentils are tender, 12-15 minutes. Strain the
  lentils through a fine sieve, discarding the cooking
  liquid, then transfer to a food processor. Pulse the
  cooked lentils a few times until you have a slightly
  coarse purée. Set aside until cool to the touch.
  
  In a medium skillet, toast the millet over medium heat,
  stirring continuously, until golden brown, 3-4 minutes.
  Stir 3/4 cup water into the millet, bring to a boil,
  cover, and turn down the heat to maintain a gentle
  simmer. Cook until the seeds are tender and the liquid
  is fully absorbed, about 15 minutes. Remove from the
  heat and set aside, until the millet is cool to the
  touch.
  
  In a small bowl, stir together the chia seeds, ground
  flax, and 1/4 cup cool water. Set aside until thickened
  and "gelled," about 10 minutes.
  
  To the mashed sweet potatoes, add the cooled lentil
  purée and millet. Add the onion, bell pepper, carrot,
  celery, parsley, scallions, garlic, ginger, Scotch
  bonnet chile, thyme, allspice, and the chia-flax
  mixture; stir until well-combined. (If the mixture seems
  dry, stir in an additional tablespoon of water.) Cover
  and refrigerate until the ingredients hold together when
  squeezed in the palm of your hand, about 1 hour.
  
  Divide the meatball mixture into sixteen 1/4 cup
  portions and roll into balls.
  
  Line a plate with paper towels and set it by the stove.
  In a large skillet, melt the coconut oil over medium
  heat. Cook the balls in batches, turning occasionally,
  until brown on all sides, 8-9 minutes per batch.
  Transfer to the lined plate and continue cooking until
  all are finished. Serve hot.
  
  By Vaughn Stafford Gray
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... The only good ideas are the ones I can take credit for.
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