This is what I call comfort food! Warm, rich, and sticks to your bones…watch out usual comfort food thats over-processed, fried, and fatty. This African Peanut Stew with Lentil Meatballs is bound to speak to you down to your very soul.
Meatballs jazz up any dish. There’s something that’s just so fun and cultured about them. They allow the surrounding flavors to heighten and be more recognized. The meatball is just the side-player to what’s going on around it.
I love playing around with different meatball dishes. I’ve made delicious ethnic dishes with meatballs before, one of our favorites being a moroccan inspired dish. But then, with my roots being from Africa, I figured it was time to try out an African inspired meatball dish.
So then trying to experiment with more meat-less options, I went for a lentil meatball that still packs a meaty texture and taste. Something I’ve discovered with more vegetarian cooking is that there’s a lot more room for flavor with meat-less options. I don’t know if you’d agree or not, but I just feel like I can play around more with spices and flavor combos with items such as beans, lentils, and tofu. Not that we don’t do meat occasionally…Paul’s gotta have meat and would die if I restricted him to anything less. But as for a balanced view of life, including some meat-less recipes is quite enjoyable in my opinion.
This is no light-flavored dish. So if you’re scared of big, bold flavor you best be buckling up for each bite because it’s gonna be a wild party ride in your mouth! P.S. you shouldn’t be afraid of big, bold flavor…friend…because if you are you’re missing out on a whole lot!
I’m talking a creamy richness from peanut butter.
Spicy tang from some good ole Sriracha.
Bright bold color with a smooth tomato sauce.
And “meaty” lentil meatballs that are flavorful just on their own.
So next time you’re in the mood for a warm comfort-food dinner, choose this flavorful and soul-satisfying dish. And be sure to tag #steelnchiffon.
- 1 1/2 cup dried green lentils, cooked
- 1 egg
- 1 white onion, chopped
- 2 cloves garlic, minced
- 1 Tbs all natural creamy peanut butter
- 1 tsp dried ginger
- 1 tsp cinnamon
- 1/2 tsp dried cloves
- 1/2 tsp cayenne pepper
- 1 medium red onion, diced
- 3 cloves of garlic, minced
- 2 Tbs fresh ginger, grated
- 1 can diced tomatoes
- 1/2 cup tomato sauce
- 3 Tbs tomato paste
- 1/4 cup all natural creamy peanut butter
- 4 Tbs sriracha
- 1 can reduced fat coconut milk
- 3 cups kale leaves
- To make the meatballs, start by preheating your oven to 425 degrees.
- Combine all ingredients in a food processor and pulse. Don't pulse too long so as to keep some texture in the meatballs.
- Form mixture into balls.
- Drizzle olive oil in the bottom of a cast iron skillet and place meatballs into skillet.
- Cook for a few minutes before turning to get a nice brown, crispy outside.
- Once browned, place skillet with meatballs in the oven and cook for 10 mins.
- Meanwhile, make the stew.
- Brown onion and garlic in a deep skillet.
- Once brown, add in ginger and stir until fragrant.
- Next, add in diced tomatoes and stir.
- Combine tomato sauce, paste, peanut butter, and sriracha in a small bowl.
- Once combined, add mixture into skillet and stir to coat contents.
- Pour in coconut milk and stir.
- Add kale leaves and stir to combine.
- Lastly, add in meatballs to skillet and coat with sauce.
- Cover with lid and allow to simmer on low for 15 mins.
- Serve with brown rice and garnish with chopped parsley if desired.
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