Lentil Meatballs with Indian Basil Sauce

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)

• ​1/2 cup small brown lentils (uncooked)
• 1 teaspoon fennel seeds
• 1/2 cup quinoa uncooked*
• 1 teaspoon salt
• 1 clove garlic, minced
• 1/3 cup chopped basil (or cilantro)
• 1 egg
• ​1-2 tablespoons olive oil
• 1/2 cup almond flour

*I soaked my quinoa in 1-1/2 cups of water with a teaspoon of apple cider vinegar for about an hour ahead of time.

Directions:
​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:

• 4 cloves garlic, minced
• ​1 tablespoon ginger, grated or minced
• 1 medium onion, chopped
• ​1 teaspoon ground turmeric
• 1 teaspoon ground Garam Masala
• ​1-1/2 tablespoons olive oil
• 1 large tomato, diced
• ​3 tablespoons fresh basil chopped
• 8 ounces coconut milk (not light)
• ​2 tablespoons fresh lime juice
• ​1 teaspoon brown sugar
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne
• 1/4 teaspoon black pepper

​In a skillet or medium pot, saute the garlic and ginger in olive oil over medium heat until just golden. Add turmeric and Garam Masala and saute for a minute before adding chopped tomatoes, coconut milk, basil leaves, lime juice, brown sugar, salt, cayenne and pepper. Bring to a simmer for about 5 minutes before pouring over your sauce over the cooked meatballs. I put mine back in the oven for about 20 minutes at 350 degrees so that the balls and sauce would mingle but you could also just serve them immediately if you cannot wait!