Moroccan lentils with Turkey meatballs
These yummy turkey meatballs with lentils are so comforting and filling, and the flavors are a unique and tasty combination of sweet and savory spices!
Prep time : 5 minutes Cook time : 30 minutes Total time : 35 minutes
Moroccan lentils with Turkey meatballs
Ingredients :
For the turkey meatballs:
- 1 pound ground turkey
- 1 egg
- ½ cup bread crumbs
- 3 tablespoons parsley, chopped
- 3 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon turmeric
- ¼ teaspoon ground cloves
- ¼ teaspoon cayenne
- ½ teaspoon salt
- ½ teaspoon pepper
For the lentils:
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 medium yellow onion, diced
- 3 medium carrots, thinly sliced
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon turmeric
- ¼ teaspoon cayenne, (optional)
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 cup green or brown lentils
- 4 cups chicken stock
- 14.5 ounces petite diced tomatoes (canned)
- 3 tablespoons parsley chopped,, plus more for garnish
Instructions :
- Preheat oven to 350F.
- Combine the turkey, egg, bread crumbs, fresh parsley, minced garlic, and meatball spices in a large bowl. Mix together without overworking.
- Form fifteen 2-inch meatballs and place them on a parchment-lined baking sheet. Bake in a preheated 350 degree oven for 10 minutes.
- Meanwhile, start the lentils: in a large pan saute the garlic, onion and carrots in olive oil for 8-10 minutes over medium heat. Stir in the lentil spices, then add lentils and chicken stock. Bring to a simmer and cook for 18-20 minutes uncovered.
- Add in diced tomatoes, parsley, and baked meatballs, and continue to simmer for 10 more minutes.
- Garnish with more chopped parsley and serve.
Notes :
- An ice cream scoop sprayed with a little cooking spray works well to help form the meatballs.
- Clove can be a very strong spice... it can be replaced by cinnamon if preferred.
