Turkey meatballs and lentils

These were a big hit with everyone. Not only did they cook quickly for a weeknight meal, I felt that the leftovers tasted even better than the original night.

What do I like about this meal? The spice level is perfect. There are very complex flavors in this meal. Also, this is a food that has minimal fat. It is full of vitamins and healthy proteins.

I found the original version at Tasteandsee.com. The real changes I made were to leave out the cinnamon and cloves as recommended. I also changed parsley for cilantro.

Meatballs:

1 pound ground turkey

1/2 sleeve saltine crackers crumbled – about 15

1 egg

3 cloves garlic, minced

3 tablespoons minced fresh cilantro

1 teaspoon paprika

1 teaspoon cumin

1/2 teaspoon turmeric

1/2 teaspoon salt

1/2 teaspoon black pepper

 

Lentils:

2 tablespoons olive oil

3 cloves garlic, minced

1 cup brown lentils

1 can diced tomatoes, undrained – 14.5 oz

1 medium yellow onion, diced

1 cup sliced carrot

1 teaspoon cumin

1 teaspoon paprika

1/2 teaspoon turmeric

1/2 teaspoon salt

1/2 teaspoon black pepper

5 cups chicken broth

1/4 cup chopped fresh cilantro

 

Preheat the oven to 350 degrees. Mix all of the meatball ingredients until fully combined. Make meatballs that are about 2 inches in diameter or 1/3 cup of filling. Lay them on a parchment lined baking sheet. Bake for about 30-45 minutes or until internal temperature reaches 165 degrees.

As the meatballs cook, prepare the lentils.

Cook the onions, garlic, and carrots in the olive oil over medium heat. Cook for about 5-6 minutes or until soft. Add the lentils, chicken broth, tomatoes, and the dry spices. Do not add the cilantro yet. Cover and reduce head to low. Simmer about 20-25 minutes or until lentils are done. Add the meatballs and cilantro. Toss to coat the meatball.. Let sit 5 minutes and then serve.