I found this recipe on Food52 - it called for fenugreek leaves in the sauce and unfortunately, I could not find them anywhere. Not to be put off, I forged ahead and decided to substitute with basil. And, of course, me being me, I did make a few other 'ahem' adjustments to suit my tastes. I think they are an absolutely divine color and they tasted rather yummy as well.
So if you're curious for the what and how... do read on!
I started out by making the balls first:
Lentil Meatballs (serves 4-6)
Bring lentils, fennel seeds and 1-1/2 cups of water to a boil over high heat in a small pot. Cover and simmer for about 25 minutes until cooked well. Drain and set aside.
Over high heat, bring drained and rinsed quinoa, fennel seeds and 1 cup of water to a boil in a small pot. Cover and turn heat to low, simmering for 15 minutes before turning heat off and leaving covered.
Turn on oven to 400 degrees. To make the meatballs I pulsed the quinoa and about half of the lentils until the texture was minced. Place in a large bowl, add the remaining lentils, chopped basil, egg, minced garlic, and salt to taste. Add 1/4 cup of almond flour and see if you can shape the mixture into balls. If not, you may need to add another 1/4 cup of almond meal. Make balls about the size of golf balls and place on a baking sheet with parchment paper. Place in hot oven and cook for 20 minutes.
While they are cooking, make your sauce.
Coconut Basil Sauce: