Lebanese meatball with fire-roasted tomato sauce

lebanese meatball

This gluten-free and plant-based dish comes together quickly for an easy appetizer or side. 


Fire-roasted tomato sauce: 

1 pound of Roma tomatoes, halved 

1 shallot, minced

3 cloves of garlic, crushed

5 sprigs of thyme

2 serrano peppers

½ white onion, chopped

1 tbsp. coriander 

2 tsp. anise seed 



3 pounds of Hormel Happy Little Plants Protein 

8 oz. of mushrooms 

1 tbsp. curry power

1 tsp. salt

1 tsp. pepper

1 clove of garlic 


For the sauce: 

  1. Char tomatoes and red pepper, and then chop roughly.


  1. Combine tomatoes and red pepper with spices, garlic and serrano pepper. 


  1. Bring to a boil on stove and reduce to a simmer.


For the meatballs: 

  1. Dice mushrooms and garlic; saute until reduced.


  1. Mix mushrooms and garlic with Happy Little Plants Protein and spices; form into balls and braise.


Top with fire-roasted tomato sauce.

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