Turkey Lentil Meatballs
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.
