Whether slathered in marinara or dunked in homemade BBQ sauce, these Ital vegan meatballs are a much-loved meal in many Rastafari homes.
Preheat the oven to 400°F; line a baking sheet with parchment paper. Place the sweet potatoes on the baking sheet and roast until tender, about 1 hour. Set aside until cool enough to handle.Peel the sweet potatoes, place in a large bowl, and use a potato masher or fork to mash. Set aside.Meanwhile, to a medium pot, add the lentils and 2 cups of water. Bring to a boil, then cook over medium heat until the lentils are tender, 12–15 minutes.
Cook until the seeds are tender and the liquid is fully absorbed, about 15 minutes. Remove from the heat and set aside, until the millet is cool to the touch.In a small bowl, stir together the chia seeds, ground flax, and ¼ cup cool water. Set aside until thickened and “gelled,” about 10 minutes.To the mashed sweet potatoes, add the cooled lentil purée and millet.
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