In my constant effort to both feed my kids healthy and have some variety in what I personally eat, there doesn’t seem to be a week I’m not perusing every cookbook and recipe site for inspiration. Do you menu plan? I really should but just always forget. Then it’s mid-week at 3 pm and I realize I have to feed these people again and I don’t have any ideas! We pretty much always have the ingredients to make rice and beans which we eat a little too often, but I get bored. Maybe the kids don’t- Andy definitely doesn’t, but I NEED new flavors on the regular. So- when I stumbled upon this recipe that just sounded SO good, it made this no-meal-plan person into a meal plan person because I knew we needed to eat these.
I’m always looking for new sources of protein, and lentil meatballs sounded too interesting to pass up. I wasn’t sure how the kids would like the texture so I did use half ground turkey, half lentils, but I’m going to experiment with making a fully vegetarian one. These are FULL of some of my favorite ingredients- capers, olives, and feta. (Can you tell I like salty things?) They can be baked, or pan fried, and then are served with a tangy yogurt sauce that is essential, especially for kids who like to dip. We ate all of these the night I made them and the next day, but they could be baked and frozen for easy- reheating for a quick meal or snack. (Which I always like to do with these meatballs.)
I served these will some yellow rice and a quick cucumber tomato salad. You can see the pic of the full meal here.
- 1 cup cooked lentils (I used green)
- ½ pound ground turkey (highest fat percentage the better)
- 2 large eggs, lightly beaten
- ⅔ cup bread crumbs
- ½ cup full fat greek yogurt
- ¼ cup crumbled feta cheese
- 2 tablespoons red onion, minced
- 2 tablespoons chopped kalmata olives
- 1 tablespoon capers- rough chopped
- 1 clove garlic, minced
- Small handful of fresh spinach- chopped small
- ½ teaspoon fresh or dried oregano
- ½ teaspoon fresh or dried rosemary*
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 cup greek yogurt
- juice of 1 lemon
- 1 clove minced garlic
- dried herbs (I used mint & oregano)
- salt and pepper to taste
- In a food processor or blender, puree the lentils until they are mushy.
- In a large bowl, combine the lentils with the rest of the meatball ingredients. Use your hands or a sturdy spoon to mix everything well.
- Preheat oven to 375F. Spray or lightly oil a rimmed baking sheet, and fill with formed meatballs. I like to use a 1.5 inch cookie scoop to form mine, but by hand is Ok too. (These don't spread much when baking so you can place them pretty close together.)
- Bake for 20 minutes or until golden brown. You can serve as is, but I like to crisp them up in a cast iron skillet before serving, with a little olive oil over medium-high heat.
- Combine all ingredients and add salt and pepper as needed.