Ingredients

The following ingredients have 5 Servings
  • 3/4 cup garbanzo beans, cooked
  • juice from 1 lime
  • 2 teaspoons agave nectar
  • 1/2 cup cooked brown rice
  • 1 pound grass-fed ground beef
  • 1 egg, beaten
  • 1/2 cup cooked preferably shortgrain brown rice
  • 1 clove garlic, peeled and smashed
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 tablespoon grated ginger
  • 1/2 teaspoon kosher salt, or to taste
  • pinch freshly milled black pepper
  • 1 tablespoon capers, chopped
  • 4 tablespoons gluten free AP flour seasoned with salt and pepper, or gravy flour of your choice
  • 3 tablespoons agave nectar
  • 3/4 cup dry white wine
  • 3/4 cup Greek yogurt, fage
  • 1 tablespoon AP gluten free flour
  • 2 tablespoons lime juice
  • 2 tablespoons fresh cilantro, chopped
  • 2 tablespoons fresh flat parsley, chopped
  • lime wedges for garnish
  • 2 tablespoons grapeseed oil for browning
  • use tahini dressing as nondairy alternative sauce
  • and serve with a cucumber raita

Instruction

  • Process the cooked garbanzo beans (can be homemade or even canned) coarsely in a blender with the juice of lime and 2 tsp. of agave nectar. Mix in the cooked brown rice.
  • Add the bean mixture to the beef, cooked rice, beaten egg, cumin, coriander, capers, garlic, salt and pepper. Mix gently but thoroughly with very clean hands.
  • Roll these into 1" meatballs and then roll evenly into a mix of the seasoned flour.
  • Brown these in a hot frying pan using grapeseed oil.
  • Add the wine to deglaze. Add 3 tbl. agave nectar. Simmer gently for 5 minutes or so. Stir in the yogurt.
  • Add 1 tbl. dry flour to a 2 tbl. lime juice and stir into pan to thicken. Simmer gently for @ 25 minutes.
  • Add 1 tbl. each of cilantro and parsley just before the meatballs serving. Serve with your favorite pasta. A lemon-parsley couscous would be lovely. Garnish with lime wedges, and the remaining fresh cilantro and parsley.
  • For a nondairy alternative sauce, you could substitute tahini (creamy puree of sesame seeds mixed with equal parts of water, flavored with lime and garlic) as is typical with falafel.
  • Any leftover meatballs can be served in pita pockets with a sesame tahini sauce and/or a cucumber raita.