Home Recipes Crispy Lentil Meatballs

Crispy Lentil Meatballs

Cooked lentils mixed right into the ground meat stretch a pound of beef or turkey into more servings, while Parmesan, garlic and Italian seasoning keep every bite full of flavor. Pan-browned until golden and crispy, these meatballs are great served over pasta or vegetables.

Recipe developed by Grant Geard

Featuring USA Pulses

Ingredients

200 g	dried lentils
450 g	lean ground beef or ground turkey
100 g	Parmesan cheese, grated
1 tbsp	garlic powder
2 tbsp	Italian seasoning
1 tbsp	pepper
1 tsp	salt
1 bunch	fresh parsley, finely chopped (or 2 tbsp dried)
2	eggs
2 tbsp	cooking oil

Step 1
Rinse lentils.
Step 2
Bring to boil in 500 ml water, reduce heat, simmer for 35–40 minutes or until soft.
Step 3
Strain off excess water.
Step 4
Mix ground meat, Parmesan, garlic, Italian seasoning, pepper, and salt.
Step 5
In a separate bowl, mash cooked lentils with a fork.
Step 6
Add eggs, continue mashing until well mixed.
Step 7
Combine lentil and egg puree into beef mixture.
Step 8
Add parsley. Mix well.
Step 9
Form meatballs using 60 ml of mixture and roll into balls.
Step 10
Heat pan over medium heat with 2 tablespoons cooking oil.
Step 11
Add meatballs to hot pan. Allow meatballs to brown, and then rotate and repeat until all sides are golden, crispy brown (71 °C for beef or 74 °C for turkey).
Step 12
Serve over pasta or veggies.

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Lunch, Seafood

Crispy Lentil Meatballs

Ingredients

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