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Green Lentil Meatballs
Duration
50 min
Servings
For 4 People
Difficulty
medium
Ingredients
Servings:
4
- 2 cup green lentils
- 1 piece onion
- 2 clove garlic
- 1 piece egg
- 0.3 bunch parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon red pepper flakes
- 1 teaspoon dried mint
- 3 tablespoon vegetable oil
- 0.8 cup breadcrumbs
- 1 teaspoon whole cumin
Step-by-Step Preparation
Speed:1x
1
Wash the green lentils thoroughly with plenty of water and drain. Place them in a deep pot, add cold water until it covers them by 2-3 fingers, and boil over medium heat for approximately 20-25 minutes until soft. Be careful not to let the lentils fall apart. Drain the boiled lentils completely in a colander and set aside to cool.
2
Meanwhile, heat a small pan over medium heat. Add 1 teaspoon of whole cumin to the pan and roast dry for approximately 1 minute until fragrant. Crush the roasted cumin in a mortar or grind it in a spice grinder into a powder. This process will add a deep and aromatic flavor to your meatballs.
3
Finely grate or dice the dry onion into very small cubes. Grate or crush the garlic as well. Add 1 tablespoon of vegetable oil to a wide pan and heat over medium heat. Sauté the onion for approximately 3-4 minutes until it turns pink. Then add the garlic and continue to sauté for 1 more minute. Remove from the heat and let it cool.
4
Finely chop the parsley.
5
Place the cooled green lentils into a large mixing bowl. Mash them into a puree using a potato masher or a fork, but they do not need to be completely smooth; leaving them slightly textured will enhance the consistency. Add the sautéed onion and garlic, finely chopped parsley, egg, salt, black pepper, red pepper flakes, dried mint, and the roasted crushed cumin.
6
Knead all the ingredients together thoroughly. At this stage, continue to knead the meatball mixture by adding breadcrumbs gradually. Stop adding breadcrumbs when the mixture reaches a consistency that is not sticky and is easy to shape. Approximately 0.75 cup of breadcrumbs will be sufficient. Letting the mixture rest in the refrigerator for about 15 minutes will help the consistency set.
7
Break off walnut-sized pieces from the rested mixture and shape them into flat meatballs in your palm. Repeat this process until all the mixture is finished.
8
Add the remaining vegetable oil (approximately 2 tablespoons) to a wide pan and heat over medium heat. Arrange the meatballs in the pan and cook in a controlled manner until golden brown on both sides, about 3-4 minutes per side. Transfer to a plate lined with paper towels to remove excess oil.
9
Serve hot. It will go wonderfully with yogurt, cacık, or a salad with plenty of greens.
Chef's Tips
- Be careful not to overboil the lentils; otherwise, the meatballs may become mushy and fall apart.
- Letting the meatball mixture rest in the refrigerator for at least 15 minutes allows the flavors of the ingredients to blend better and makes shaping them easier.
- Sautéing the onion and garlic will add a deeper and more aromatic flavor to the meatballs instead of a raw taste.
Alternative & Optional Ingredients
- If you do not want to use eggs, you can use 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water as a vegan alternative after letting it sit for 5 minutes.
- Instead of breadcrumbs, you can use whole wheat flour, oat flour, or buckwheat flour as a gluten-free option.
- Instead of frying the meatballs, you can bake them in a preheated 180°C (fan) oven for 20-25 minutes or until the tops are golden brown.
Gourmet Recommendations
- Drizzling a few drops of freshly squeezed lemon juice over the meatballs when serving will refresh their flavor.
- You can offer a different flavor experience by serving them with homemade yogurt with garlic or mint, or with hot sauce.
- Optionally, you can drizzle a little pomegranate molasses over the cooked meatballs before serving.
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Nutrition Facts
Per Serving
Calories540 kcal
Protein28 g
Carbohydrates81 g
Fat13 g
Fiber 12 g
Sugar 4 g
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