The Pioneer Woman Tasty Kitchen
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Lentil Meatballs

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Level: Easy

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Description

Amazing flavoursome spiced lentil meatballs with a simple and fantastic tomato sauce.

Ingredients

  • 1-½ Tablespoon Chia Seeds
  • 4-½ Tablespoons Water
  • 1 Tablespoon Olive Oil
  • 1 whole Red Onion, Peeled And Chopped
  • 2 cloves Garlic, Peeled And Sliced
  • 600 grams Tinned Lentils Drained And Rinsed
  • ¼ cups Flour
  • ¼ cups Breadcrumbs
  • 1 bunch Coriander, Chopped
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Smoked Paprika
  • FOR THE TOMATO SAUCE:
  • 400 grams Tinned Plum Tomatoes
  • 1 Tablespoon Olive Oil
  • 2 cloves Garlic, Peeled And Sliced
  • 1 bunch Fresh Parsley, Roughly Chopped
  • 1 pinch Sugar
  • Salt And Pepper, to taste

Preparation

Lentil meatballs:
Preheat oven to 190ºC (375ºF).

Grind chia seeds and in a pestle mortar until you get a powder. Put chia seeds in a bowl and add the water and mix through. Let it sit for 10 minutes until mixture thickens.

Preheat a frying pan over medium heat. Add olive oil, then add onions. Fry for about 1–2 minutes, then add garlic. Fry onions and garlic for another minute until translucent. Turn heat off and set aside.

Set up a food processor with the blade attachment and add sweated onions and garlic, lentils, flour, breadcrumbs, chia seed mixture, coriander, cumin, paprika and season generously with salt and pepper. Blend until 80% combined—not completely smooth, just a little bit coarse.

Get a bowl of water and lightly wet your hands. Use moist hands to roll lentil mixture into balls. Place lentil meatballs on a tray lined with baking paper (they are quit delicate and soft so be careful). Bake for 20 minutes.

Serve lentil meatballs with tomato sauce (instructions below).

For the tomato sauce:
Put tinned plum tomatoes in a bowl and use your hands to crush and break down the tomatoes.

Preheat a pot or a frying pan over medium-high heat. Add olive oil, then add garlic. Fry garlic for about half a minute, then add tinned crushed tomatoes. Let tomato sauce bubble in the pan for about 1 minute.

Turn heat off, add parsley, a pinch of sugar and then season with salt and pepper.

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