MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Jamaican Ital Meatballs (Vegan)
Categories: Potatoes, Vegetables, Herbs, Chilies
Yield: 4 servings

1 lb Sweet potatoes
1/2 c Red lentils
1/3 c Millet
2 tb Chia seeds
1 tb Ground flax seeds
1 lg Onion; fine chopped
1 sm Bell pepper (green or red);
- fine chopped
1 sm Carrot; fine chopped
1 Celery rib; fine chopped
- (1/2 c)
1/4 c Fine chopped parsley leaves
1/4 c Fine chopped scallions;
- (green only)
3 cl Garlic; fine chopped
1 ts Fresh ginger; peeled, fine
- chopped
1 ts Fine chopped Scotch bonnet
- pepper
1 ts Thyme leaves
1/2 ts Ground pimento berries
1/4 c Coconut oil

Set the oven @ 400ºF/205ºC; line a baking sheet with
parchment paper. Place the sweet potatoes on the baking
sheet and roast until tender, about 1 hour. Set aside
until cool enough to handle.

Peel the sweet potatoes, place in a large bowl, and use
a potato masher or fork to mash. (You should have about
2 cups.) Set aside.

Meanwhile, to a medium pot, add the lentils and 2 cups
of water. Bring to a boil, then cook over medium heat
until the lentils are tender, 12-15 minutes. Strain the
lentils through a fine sieve, discarding the cooking
liquid, then transfer to a food processor. Pulse the
cooked lentils a few times until you have a slightly
coarse purée. Set aside until cool to the touch.

In a medium skillet, toast the millet over medium heat,
stirring continuously, until golden brown, 3-4 minutes.
Stir 3/4 cup water into the millet, bring to a boil,
cover, and turn down the heat to maintain a gentle
simmer. Cook until the seeds are tender and the liquid
is fully absorbed, about 15 minutes. Remove from the
heat and set aside, until the millet is cool to the
touch.

In a small bowl, stir together the chia seeds, ground
flax, and 1/4 cup cool water. Set aside until thickened
and "gelled," about 10 minutes.

To the mashed sweet potatoes, add the cooled lentil
purée and millet. Add the onion, bell pepper, carrot,
celery, parsley, scallions, garlic, ginger, Scotch
bonnet chile, thyme, allspice, and the chia-flax
mixture; stir until well-combined. (If the mixture seems
dry, stir in an additional tablespoon of water.) Cover
and refrigerate until the ingredients hold together when
squeezed in the palm of your hand, about 1 hour.

Divide the meatball mixture into sixteen 1/4 cup
portions and roll into balls.

Line a plate with paper towels and set it by the stove.
In a large skillet, melt the coconut oil over medium
heat. Cook the balls in batches, turning occasionally,
until brown on all sides, 8-9 minutes per batch.
Transfer to the lined plate and continue cooking until
all are finished. Serve hot.

By Vaughn Stafford Gray

RECIPE FROM: https://www.saveur.com

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