Turkey Lentil Meatballs

By Houston Food Bank

Turkey Lentil Meatballs

 

Turkey Lentil Meatballs

Turkey Lentil Meatballs

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Print Recipe
Course Main Course
Cuisine Italian

Ingredients
  

  • 1 cup green lentils
  • 2 cup water
  • 1 lbs turkey lean, ground
  • 2 egg
  • 1 cup parmesan cheese
  • 1 tbsp garlic powder
  • 1/2 tsp salt or more to taste
  • 1 bunch parsley
  • 1 carrot small, grated (about 100 g)
  • 1 onion small, diced (about 70 g)
  • 1/2 tsp paprika
  • 1/4 tsp cayenne
  • 1/2 cup breadcrumbs
  • Italian seasoning to taste

Instructions
 

  • In a sauce pot, bring 2 cups of water to boil and lentils.
  • Reduce heat to a simmer. Cook 35-40 minutes until soft. Stir frequently. Drain.
  • Mash until smooth. Add eggs and mash until blended.
  • In a separate bowl, mix together turkey, parmesan, garlic, seasoning, salt and pepper.
  • Add lentils and parsley. Mix well.
  • Form ¼ cup size meatballs using your hands.
  • Heat oil in pan over medium heat.
  • Brown meatballs on all sides until golden, crispy and cooked through. (beef 160F; turkey 165F)
  • Place meatballs in a ready-made sauce and top with parsley and parmesan.

Video

Notes

  • Lentils soak up water quickly. Watch as they cook and add hot water ¼ cup at a time while stirring to avoid scorching and sticking.
  • Lentils can be pureed in a blender or food processor for a smoother texture.
  • Flour your hands when forming the meatballs.
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Keyword eggs, protein, vegetable
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