Nutrition balance score
Good
Glycemic Index
50
Low
Nutrition per serving
Calories1755.1 kcal (88%)
Total Fat113.6 g (162%)
Carbs140.9 g (54%)
Sugars28.2 g (31%)
Protein49.2 g (98%)
Sodium4161 mg (208%)
Fiber29.9 g (107%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
1 x 14 ozlentils
can, rinsed and drained
¾ cupplain breadcrumbs
½ cupred onion
¼ cupfresh parsley leaves
1egg
sub flax egg if making vegan
2 Tbsptomato paste
1 tspsoy sauce
or tamari
1 tspdried oregano
1 tspsmoked paprika
½ tspgarlic powder
½ tspsalt
pepper
2 Tbspextra-virgin olive oil
1 Tbspextra-virgin olive oil
⅔ cupred bell pepper
finely chopped
½ cupred onion
minced
2garlic cloves
minced
2 Tbsptomato paste
¾ cupvegetable broth
½ cupheavy cream
¼ tspsalt
¼ tsppepper
2 Tbspfresh parsley
finely chopped
0.5juice of lemon
Instructions
Step 1
1. Combine all lentil meatball (except oil) in the bowl of
Step 2
Core Custom 13-Cup Food Processor. Pulse, mixing until combined, but not pureed, leaving a little texture. Scoop into 14 portions; roll into balls.
Step 3
2. Heat 2 Tbsp. olive oil in a large skillet over medium. Add meatballs; cook 5 to 7 minutes, rotating to brown all sides, until golden brown and crisp. Transfer to a plate.
Step 4
3. Prepare Creamy Red Pepper Sauce by adding 1 more Tbsp. olive oil to pan, along with bell pepper and red onion. Cook 5 to 6 minutes, until soft. Add garlic and tomato paste; cook 2 minutes, until aromatic. Stir in broth, heavy cream, salt and pepper; gently simmer for 5 to 6 minutes, until sauce slightly reduces. Add meatballs to sauce; garnish with parsley and lemon juice. Serve over couscous, if desired.
Notes
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