Mediterranean Meatballs –

Mediterranean Meatballs

  By lentilsorg  , ,     ,

August 29, 2018

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  • Prep: 30 Minutes
  • Cook: 20 Minutes
  • 30 Minutes

    20 Minutes

    50 Minutes

  • Yields: 30 meatballs


  1. In a large mixing bowl or a Hobart mixer fixed with the paddle attachment, add all ingredients, except the oil and mix well to fully blend the ingredients. Refrigerate for 15-20 minutes to allow the blend to rest.
  2. While the blend is resting, preheat oven to 350°F (180°C). Line and grease a sheet tray.
  3. In a large skillet over medium to high heat, add oil and heat through. In small batches, add the meatballs to the pan to brown on all sides. Once browned, transfer to the prepared sheet tray.
  4. Once all meatballs are browned evenly, place the sheet tray into the oven to cook the meatballs through to an internal temperature of 165°F (75°C), about 5-8 minutes.

> Serve these with either an aromatic red sauce, or floating in an aromatic broth.


1 1/2 cups (375 mL) lentils, split red, cooked

3/4 lb (350 g) ground turkey

1 cup (250 mL) whole wheat bread crumbs

3/4 cup (175 mL) ricotta cheese

1/4 cup (60 mL) shallots, minced

1 Tbsp (15 mL) garlic, minced

3 eggs, lightly whipped

1/4 cup (60 mL) flat leaf Italian parsley, chiffonade

1 tsp (5 mL) oregano, chiffonade

1 tsp (5 mL) marjoram, chiffonade

1 tsp (5 mL) salt

1 tsp (5 mL) pepper

2 Tbsp (30 mL) canola oil, for cooking


Nutrition Facts

Serving Size1 meatball
Sodium105 mg
Potassium60 mg
Protein5 g
Cholesterol25 mg
Sugar0 g
Total Fat2 g
Saturated Fat0.5 g
Total Carbohydrates5 g
Dietary Fiber1 g