in Middle East

Meatballs with lentils

updated

Spread the love

Ingredients for 4 servings:

  • 400 g minced beef
  • 200 g lentils, red
  • ½ liter vegetable stock
  • 1 large egg(s)
  • 1 clove(s) garlic, finely grated
  • 2 tbsp leaf parsley, finely chopped
  • 2 tbsp coriander greens, finely chopped
  • 1 tbsp, heaped breadcrumbs
  • n. B. Harissa
  • e.g. salt and pepper
  • olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Mezze

Cook the lentils in the vegetable stock, drain, and let cool. Mix the ground beef with the cooled lentils. Add the egg, breadcrumbs, garlic, parsley, and coriander. Knead everything into a dough. Season with pepper, salt, and harissa. Form into golf-ball-sized balls. Heat olive oil in a pan and fry the balls on all sides for about 15 minutes. Serve with a yogurt-based dipping sauce (e.g., tzatziki).

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Sweet potato and white cabbage stew

Radicchio salad with Gorgonzola and croutons