Sweet & Sour Puy Lentil Meatballs

Name: Sweet & Sour Puy Lentil Meatballs
Total time: PT45minutes
Yield: 4
Ingredients: 2 packs Merchant Gourmet Puy Lentils (500g); 4 garlic cloves; 3 spring onions; 1 chilli; 2 tbsp soy sauce; 1 lime, juiced; Pinch of salt; 2 onions, cut into large chunks; 1 red pepper, cut into large chunks; 4 garlic cloves, finely chopped; 400ml pineapple juice; 3 tbsp apple cider vinegar; 180ml ketchup; 100g light brown sugar; 2 tbsp cornflour; 2 tbsp water; 2 tbsp soy sauce; Vegetable oil; Steamed rice; 2 spring onions, finely sliced

These crispy baked lentil meatballs are coated in a classic sticky sweet and sour sauce made with pineapple, peppers and soy. Made with our Puy Lentils, they're a satisfying plant-based twist on a takeaway favourite, perfect served over fluffy rice.

Written by Mob

45 minutes Serves 4 Beginner

Ingredients

Lentil Meatballs
2 packs Merchant Gourmet Puy Lentils (500g)
4 garlic cloves
3 spring onions
1 chilli
2 tbsp soy sauce
1 lime, juiced
Pinch of salt
Sweet & Sour Sauce
2 onions, cut into large chunks
1 red pepper, cut into large chunks
4 garlic cloves, finely chopped
400ml pineapple juice
3 tbsp apple cider vinegar
180ml ketchup
100g light brown sugar
2 tbsp cornflour
2 tbsp water
2 tbsp soy sauce
Vegetable oil
To serve
Steamed rice
2 spring onions, finely sliced

Shop the recipe

Puy Lentils

250G

Preheat the oven to 180°C.
Add the Merchant Gourmet Puy Lentils, garlic, spring onions, chilli, soy sauce and lime juice to a food processor. Blend until smooth.
Transfer to a bowl, stir through the breadcrumbs and season with a pinch of salt if needed.
Shape into golf ball-sized meatballs and place on a lined baking tray.
Bake for 30 minutes until firm and lightly golden.
Meanwhile, heat a drizzle of vegetable oil in a large frying pan or wok. Add the onions and red pepper and cook for 3–4 minutes.
Stir through the garlic and cook for 1 minute.
Add the pineapple juice, apple cider vinegar, ketchup, sugar and remaining soy sauce. Bring to the boil.
Mix the cornflour with the water to form a slurry. Stir into the sauce and simmer for 2–3 minutes until thickened and glossy.
Add the cooked lentil meatballs to the sauce and gently toss to coat.
Serve over steamed rice and finish with the sliced spring onions.