Cranberry Lentil Meatballs
Cranberry Lentil Meatballs
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
- ⅓ 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.
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