SMOKY LENTIL MEATBALL SLIDERS WITH SWEET POTATO BUNS

December 10, 2018 by Renee Tavoularis

Ingredients

3-4 medium sweet potatoes, cut into 48 ¼” thick slices and toasted

For the LENTIL MEATBALLS:

2 cups cooked green lentils
1 tablespoon olive oil
1 cup diced yellow onion
1 clove garlic, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
½ teaspoon paprika
½ teaspoon sea salt
½ teaspoon ground black pepper
2 tablespoons chopped parsley
1 tablespoon ground flax seed
2 tablespoons warm water
3 tablespoons almond flour

For the SAUCE:

3 tablespoons tomato paste
1 tablespoon maple syrup
1.5 teaspoons smoked paprika
½ teaspoon cumin
½ teaspoon sea salt 

Instructions

• Preheat oven to 400F and lightly grease a baking tray with oil. In a small bowl, whisk together the ground flax seed and warm water. Set aside.
• In a large skillet over medium heat, add the oil. Once the oil is hot, add the onion and cook for 5 minutes or until softened. Add the garlic and cook for one more minute.
• Place the onion and garlic mixture in a food processor along with 1 ½ cups of the cooked lentils, tomato paste, cumin, paprika, sea salt and black pepper. Pulse for 30 seconds until everything is incorporated.
• Transfer the mixture to a large mixing bowl. Add the parsley, ground flax seed and water mixture, almond flour and remaining lentils. Mix well until combined.
• Shape into 24 meatballs and place on the baking tray. Bake in the oven for 20-25 minutes, flipping once about halfway through.
• While the meatballs are cooking, prepare the sauce by whisking all of the ingredients together in a small bowl.
• To serve, place the sauce on half of the sweet potato slices. Top with each slice with a meatball before placing remaining sweet potato slices on top.
• Store leftovers in an airtight container in the fridge for up to 4 days.