Lentils.org

Recipe by

Lentils.org

View All

Swedish Lentil Meatballs

Prep Time: 30 Minutes

Total time: 50 Minutes

Servings: 6 (36 meatballs)

Lentils.org

Recipe by

Lentils.org

View All

Ingredients

Directions

Nutrition

Ingredients

    4 Tbsp (60 mL) butter, divided

    1 1/2 cups (375 mL) finely chopped onion

    1 cup (250 mL) finely chopped mushrooms

    1 ½ lb (750 g) ground turkey

    1 cup (250 mL) cooked green lentils

    1 Tbsp (15 mL) water

    1 large egg

    1 slice white bread, processed into fresh bread crumbs

    ½ tsp (2 mL) ground black pepper

    2 tsp (10 mL) lemon juice

    ¼ tsp (1 mL) ground nutmeg

    ¾ tsp (3 mL) kosher salt

    2 Tbsp (30 mL) all-purpose flour

    1 3/4 cups (175 mL) chicken broth

    2 Tbsp (30 mL) heavy cream (optional)

    ¼ cup (60 mL) finely sliced green onions (reserve some for garnish)

    ¼ tsp (1 mL) hot paprika

    to taste, salt and ground black pepper


Directions

  1. Preheat oven to 300˚F (150˚C). In a large sauté pan, melt 1 Tbsp (15 mL) of butter. Add onions and garlic and cook until golden. Add mushrooms and cook until golden as well. Season with salt and pepper and set aside to cool.
  2. Using a food processor, pulse lentils with water until they turn into a thick paste. You will need to scrape down the sides when doing this.
  3. In a large bowl, combine the ground turkey, cooled onion mixture, lentil paste, egg, fresh bread crumbs, spices, and salt. Mix for 1-2 minutes making sure everything is incorporated. Cover and set aside in the fridge for 10 minutes. After 10 minutes, roll the meat mixture into 1oz (30g) balls.
  4. Heat the large sauté pan and add 1 Tbsp (15 mL) butter to melt. Add the meatballs in batches browning on all sides. Have a lined baking tray ready on the side to hold the meatballs. Once they are browned, bake in the oven on the tray until fully cooked (165˚F/ 75˚C internal temperature).
  5. While meatballs are cooking, prepare the sauce. Use the sauce pan that was used for the browning of the meatballs and add enough butter to the pan to equal 3 Tbsp (45 mL). Whisk in 2 Tbsp (30 mL) of flour creating a thick roux. Whisk until the roux becomes a rich brown, but not burnt. Slowly add the stock, whisking continuously, and bring to a simmer until it thickens. Add cream and continue to cook. Add lemon juice and season with nutmeg, salt, and pepper. Toss in sliced green onions.
  6. Place hot meatballs on a serving platter and cover with sauce. Garnish with green onions and paprika as desired.

Quick Tip: Serve these meatballs as a main dish, or an appetizer topped with sauce and served on skewers.


Nutritional Information

  • Serving Size: 6 meatballs
  • Per serving:
  • Calories 300
  • Total Fat 12 g
  • Saturated Fat 6 g
  • Cholesterol 105 mg
  • Carbohydrates 16 g
  • Dietary Fibre 4 g
  • Sugar 3 g
  • Protein 34 g
  • Sodium 520 mg
  • Potassium 246 mg
  • Folate 82 mcg