by Sagegreen
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Sagegreen's Notes:
Expand3/4 cups garbanzo beans, cooked Ask a question about this ingredient
juice from 1 lime Ask a question about this ingredient
2 teaspoons agave nectar Ask a question about this ingredient
1/2 cup cooked brown rice Ask a question about this ingredient
1 pound grass-fed ground beef Ask a question about this ingredient
1 egg, beaten Ask a question about this ingredient
1/2 cup cooked preferably shortgrain brown rice Ask a question about this ingredient
1 clove garlic, peeled and smashed Ask a question about this ingredient
1/2 teaspoon ground cumin Ask a question about this ingredient
1/2 teaspoon ground coriander Ask a question about this ingredient
1 tablespoon grated ginger Ask a question about this ingredient
1/2 teaspoon kosher salt, or to taste Ask a question about this ingredient
pinch freshly milled black pepper Ask a question about this ingredient
1 tablespoon capers, chopped Ask a question about this ingredient
4 tablespoons gluten free AP flour seasoned with salt and pepper, or gravy flour of your choice Ask a question about this ingredient
3 tablespoons agave nectar Ask a question about this ingredient
3/4 cups dry white wine Ask a question about this ingredient
3/4 cups Greek yogurt, fage Ask a question about this ingredient
1 tablespoon AP gluten free flour Ask a question about this ingredient
2 tablespoons lime juice Ask a question about this ingredient
2 tablespoons fresh cilantro, chopped Ask a question about this ingredient
2 tablespoons fresh flat parsley, chopped Ask a question about this ingredient
lime wedges for garnish Ask a question about this ingredient
2 tablespoons grapeseed oil for browning Ask a question about this ingredient
use tahini dressing as nondairy alternative sauce Ask a question about this ingredient
and serve with a cucumber raita Ask a question about this ingredient
Process the cooked garbanzo beans (can be homemade or even canned) coarsely in a blender with the juice of lime and 2 tsp. of agave nectar. Mix in the cooked brown rice.
Ask a question about this stepAdd the bean mixture to the beef, cooked rice, beaten egg, cumin, coriander, capers, garlic, salt and pepper. Mix gently but thoroughly with very clean hands.
Ask a question about this stepRoll these into 1" meatballs and then roll evenly into a mix of the seasoned flour.
Ask a question about this stepBrown these in a hot frying pan using grapeseed oil.
Ask a question about this stepAdd the wine to deglaze. Add 3 tbl. agave nectar. Simmer gently for 5 minutes or so. Stir in the yogurt.
Ask a question about this stepAdd 1 tbl. dry flour to a 2 tbl. lime juice and stir into pan to thicken. Simmer gently for @ 25 minutes.
Ask a question about this stepAdd 1 tbl. each of cilantro and parsley just before the meatballs serving. Serve with your favorite pasta. A lemon-parsley couscous would be lovely. Garnish with lime wedges, and the remaining fresh cilantro and parsley.
Ask a question about this stepFor a nondairy alternative sauce, you could substitute tahini (creamy puree of sesame seeds mixed with equal parts of water, flavored with lime and garlic) as is typical with falafel.
Ask a question about this stepAny leftover meatballs can be served in pita pockets with a sesame tahini sauce and/or a cucumber raita.
Ask a question about this stepI just made a modification adding brown rice to keep these lighter. Yours sound great!
Great to meet you, too. Gosh I learned a lot about meatballs this week! Wish I were starting the week over!
Love your experimental recipe, saved and will be adding this to my "kitchen to do" list.
Thanks! I had a mideastern student who put humus in a meatloaf that was fabulous. I've never used agave nectar before, but I thought I would try that out. The recipe called for some kind of sweetness to balance it out.
Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
These sound delicious. I once made my own interpretation of Hummus Ma Lahma (Hummus with Spicy Beef) and the flavors here remind me of that. Yum.