Meatball stew from La Cuisine de Jean-Philippe

Meatball stew from La Cuisine de Jean-Philippe

This recipe and the photo are from La Cuisine de Jean-Philippe, which you can find here. He recommends serving the meatballs with his vegan gravy, which you can find here.

Ingredients

  • 4 tbsp. vegetable oil
  • 2 onions, chopped
  • 227 g (1 tray) mushrooms, chopped
  • 3 stalks celery, chopped
  • 1 tsp. salt
  • 1 tin 540 ml green lentils, rinsed and drained
  • 2 tbsp. miso
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 2 tsp. tsp. baking spices (or 1/4 tsp. cloves)
  • 2 tbsp. maple syrup
  • 1/2 cup cheap white wine
  • 3 cups cooked brown rice (650 g)
  • 1 cup breadcrumbs (200 g)
  • 1/2 cup all-purpose flour (65 g)
  • Salt, pepper
  • Oil for cooking dumplings

Preparation

  1. In a heavy-bottomed frying pan over medium heat, sauté the onions, mushrooms and celery in the oil for 15 to 20 minutes, stirring frequently. Add the salt at the start of cooking to draw out the water from the vegetables.
  2. Add the lentils, miso, oregano, basil, maple syrup, tourtière spices and white wine. Cook for a further 15 minutes over a medium heat, stirring constantly, or until the mixture is completely dry. Taste and add salt and pepper to taste.
  3. Add the brown rice, breadcrumbs and flour and mix well.
  4. Refrigerate for 45 minutes.
  5. Shape into balls using an ice cream scoop.
  6. Fry the meatballs for 2 minutes on each side. Finish cooking in the oven at 375˚F (190˚C) for 10 to 15 minutes. Alternatively, place the dumplings on a well-oiled baking tray and bake directly in the oven for 15 to 20 minutes.
  7. Serve with gravy.
Preparation
25 minutes
Cooking
45 minutes
Servings
20 meatballs
Category
Side dishes
Main dishes
Vegetarian
Recipe by
La Cuisine de Jean-Philippe