Products used in this recipe
Lentil Meatballs with Roast Carrot Sauce
Yield: 10 Servings
Yield: 10 Servings
Spiced lentil meatballs in a creamy coconut and roasted carrot sauce.
Instructions:
MEATBALLS
1. Add all ingredients to a food processor and pulse until bread crumb consistency Do not over process.
2. Roll into balls and bake at 180°C for 30minutes.
SAUCE
1. Toss frozen Edgell Carrots in coconut oil. Roast at 180°C for 20 minutes.
2. Sauté frozen Edgell Onion, add Moroccan spices.
3. Add roasted carrot and all other ingredients, bring to boil then simmer for 15 minutes.
4. Process until smooth.
5. To serve, pour sauce into a shallow dish and arrange meatballs on top and garnish with extra coconut milk and parsley.
