Beet & Lentil Meatballs – Lentils.org

Beet & Lentil Meatballs

  By lentilsorg  , ,   

December 7, 2021

.0 0
  • Prep: 20 Minutes
  • Cook: 25 Minutes

  • 20 Minutes

    25 Minutes

    45 Minutes

  • Yields: 20 meatballs
Full-screen

Directions

  1. Heat a medium frying pan over medium-high heat add a drizzle of oil. Add onion and sauté for 5-6 minutes, or until onions are browned. Add garlic and cook for 30 seconds. Stir in apple cider vinegar and scrape up all of the brown bits from the bottom of the pan. Remove from heat.
  2. In the bowl of a food processor, add shredded beets, lentils, and rice. Pulse just until the mixture is the consistency of ground beef. Be sure to leave some chunky bits for texture.
  3. Add lentil mixture to a large bowl and stir in cooked onion mixture, breadcrumbs, mustard, paprika, cumin, coriander, salt, and pepper. Mix well in order to fully incorporate. Cover and chill for at least 3 hours or overnight.
  4. While mix is resting, take a separate small mixing bowl and blend ketchup, mayo, and pickles to create a dipping sauce.
  5. Preheat oven to 400⁰F (200⁰C)
  6. Prior to service, shape the mixture into evenly sized balls and bake on a parchment lined sheet tray for 15-20 minutes.
  7. Serve warm with dipping sauce.

Ingredients

canola oil, for frying as needed

1 cups (250 mL) onion, small dice

2 Tbsp (30 mL) garlic, minced

1 Tbsp (15 mL) apple cider vinegar

3 cups (750 mL) beets, roasted and grated

2 cups (500 mL) whole red lentils, cooked

1 cup (250 mL) brown rice, cooked

1 cup (250 mL) panko breadcrumbs

2 tsp (10 mL) Dijon mustard

2 tsp (10 mL) smoked paprika

1 tsp (5 mL) cumin

1 tsp (5 mL) ground coriander

½ tsp (2 mL) salt

½ tsp (2 mL) pepper

1 cup (250 mL) ketchup

1 cup (250 mL) low-fat mayonnaise

¼ cup (60 mL) dill pickles, minced

close full screen
00:00

Nutrition Facts

Serving Size1 meatball
Calories100
Sodium470 mg
Potassium187 mg
Protein3 g
Cholesterol0 mg
Sugar6 g
Total Fat2 g
Saturated Fat0 g
Total Carbohydrates19 g
Dietary Fiber3 g