Lentil Meatballs in Tahini Turmeric Sauce

Directions

1. 1
   To prepare the sofrito, heat the olive oil in a large skillet (Use a large one, so you only have to use one pan for this recipe).
2. 2
   Heat the olive oil in the large skillet.
3. 3
   Heat the oven to 400F. Generously spray a mini muffing tin.
4. 4
   Add the bell pepper, onion and garlic and saut for 5-7 minutes, or until the pepper is cooked and tender it.
5. 5
   Add the meatless meatballs in two batches, cooking them for 6-8 minutes, making sure to turn them on all sides. Wipe the skillet clean using paper towel after they are cooked
6. 6
   Place one lentil meatless meatballs in each of the muffing tin cavities. Alternatively, you can just place them in a baking sheet lined with parchment paper.
7. 7
   Transfer to a large bowl.
8. 8
   Bake for 20 minutes, turn them over and bake for an additional 10 minutes
9. 9
   Add the ingredients for the lentil meatless meatballs (EXCEPT the oil for frying) to the sofrito bowl, and mix well until all the ingredients are well incorporated.
10. 10
    To prepare the tahini turmeric sauce, place all the sauce ingredients in the large skillet.
11. 11
    Place in the refrigerator for 10 minutes
12. 12
    Whisk them together for 3 minutes over medium heat (the sauce will thicken the longer it cooks, see note 5). Arrange half of the meatless meatballs in the sauce and heat until everything is hot, 3-4 minutes. Store the other half in the freezer, or in the refrigerator for up to 3 days
13. 13
    Working with 1 1/2 tablespoons of mixture at a time, form balls (we like using a 1 1/2 tablespoon ice cream scoop to form even size meatballs and to save time). Make sure to press firmly to create a compact ball
14. 14
    Garnish with diced bell pepper, cilantro or parsley and pine nuts (optional)