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I’ve been making a version of these vegetarian meatballs for years. It started out as an Italian flavored meatball, but has since evolved to, well, pretty much whatever I want them to be. They take a little bit of prep — cooking the lentils and rice, then food processing them with tofu — but they are delicious.
I typically try to prepare as much in advance if I can, and if I’m already making lentils or brown rice for something else, I make extra and plan these in the next few days after.
While the meatballs are good, the sauce here is the star of the show. It’s creamy with a hint of sweet, a bit of spice, some turmeric, and lots of garlic and ginger. It has a sweet, nutty flavor from fenugreek leaves, which is used a lot in Indian cooking. You may not be able to find it your local grocery store, but it’s easy to buy online. If you must, you can leave it out, but I highly recommend it.
If you don’t want to go to the trouble with the meatballs, the sauce is just as good with shrimp or whatever your favorite protein may be. Serve with rice if you want — although with the meatballs, I tend to skip that and serve with naan.
Vegetarian Meatballs in Coconut Curry Sauce
Hearty vegetarian meatballs are drenched in a creamy sweet and spicy coconut curry sauce. Comforting, flavorful, and perfect for a weekend meal.