This is that time of the year when people (myself included of course) that love cooking don't mind spending the day in the kitchen, making slow food with no rush... If the day is cloudy, chilly and rainy, even better. To me, it feels therapeutic, relaxing and extremely rewarding.
Christmas is just around the corner so before we activate our sweet mood on, here's a meat-less meatball recipe out of the ordinary, made with azuki beans. The azuki or adzuki beans have Asian origins and are of a sweet taste, therefore they are used in many elaborations, specially for confectionery, ice creams...
It is easier to digest than other legumes and has interesting health benefits such as helping detoxifying our kidneys, a high amount of fiber and minerals and group B vitamins.
The sauce is extremely easy and the key is to caramelize the carrots and onions. That is what makes it so flavourful and intense.
I can assure you this sauce is also perfect for other dishes such as fish, turkey or even pasta.
AZUKI MEATBALLS WITH CARROT AND CUMIN SAUCE RECIPE
INGREDIENTS
For the sauce
- 4 carrots
- 1 leak
- 2 black garlics
- 1 TBSP. ground cumin
- 1/2 Tsp. smoked paprika
- 1 bay leaf
- Extra virgin olive oil
- White pepper and pink Himalayan salt
- Water
For the meatballs (makes 20-25)
- 1 cup dry azuki beans
- 1/2 big onion, chopped
- 1 TBSP. mustard seeds
- 1 TBSP. dill seeds
- Fresh parsley, chopped
- Rice flour
- 2 TBSP ground flax seeds + 4 TBSP. water, soaked a few minutes
- Pink Himalayan salt
ELABORATION
- Fist cook the beans, times will vary depending on the method you will be using.
- Then drain and allow to cool in a bowl, and mash the beans a little with a fork or a spoon.
- Drizzle some olive oil over a pan and sauté the onions along with the mustard and dill seeds (previously mashed using a mortar and a pestle). Remove and allow to cool.
- Now we make the sauce. Cut the carrots and leak into small pieces so they get golden faster.
- Pour some olive oil in a sauce pan, add the carrots and leak, the bay leaf, the cumin, garlic, paprika, salt and pepper. Sauté around 10 minutes and then add some water and keep cooking for another 10 minutes or until the carrots are done.
- Remove the bay leaf, taste and add salt if needed, then blend at high speed until you get a thin and creamy texture.
- Add to the bowl with the azukis the onions, soaked flax seeds and parsley.
- Mix well and form small balls with your hands.
- Coat with flour and fry in a pan with some olive oil until it gets golden.
- Serve the meatballs with the carrot sauce and some chopped parsley.
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