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Cranberry Lentil Meatballs

Cranberry Lentil Meatballs

Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 8 people

Ingredients

Meatballs

  • 1 lb lean ground beef
  • 1 lb cooked brown or green lentils prepared according to package directions*
  • 3 cloves garlic minced
  • 1 cup parmesan cheese grated
  • 1 cup fine breadcrumbs
  • 3 eggs
  • cup parsley minced
  • ½ tsp salt and pepper
  • 1 tsp onion powder
  • 2 tbsp milk
  • 1 tbsp extra virgin olive oil

Cranberry Sauce

  • 12 oz package fresh cranberries
  • ½ cup orange juice from 2 oranges
  • ½ cup granulated sugar
  • ½ cup water
  • ¼ tsp orange zest

Instructions

  • Preheat oven to 400° F. Line a baking sheet with aluminum foil and coat with olive oil.
  • Make the meatballs. Add the ground beef, lentils, garlic, parmesan cheese, breadcrumbs, eggs, parsley, salt, pepper, onion powder, and milk to a large mixing bowl. Mix with hands until well combined.
  • Using a spoon or your hands, scoop out the mixture and roll into 1½-inch balls. Place on the lined baking sheet. This should yield roughly 32 meatballs.
  • Bake meatballs uncovered for 15-17 minutes, turning halfway through.
  • Make the cranberry sauce. While the meatballs are cooking, combine the orange juice, granulated sugar, and water in a pot or saucepan. Heat over medium-high, stirring occasionally, until boiling and the sugar has dissolved.
  • Add the cranberries and reduce to a simmer, stirring frequently and mashing the softened berries on the side of the pan. Cook for an additional 10 minutes until the cranberries have burst and fully broken down.
  • Take the sauce off the heat and add the orange zest, stirring until incorporated. Add in the cooked meatballs, mixing gently until they are fully coated in the sauce.
  • Serve as an appetizer with toothpicks or on a bed of greens.

Notes

  • Yields 32 meatballs.
  • To make 1 lb of cooked lentils, soak ½ cup of dry lentils for 6 to 8 hours or overnight, then cook in water or broth according to package directions, until tender. Drain off excess water.
  • *1 lb dry lentils = approximately 2 cups cooked lentils.