Lentil Lamb Meatballs and Lemon Rice
Hearty lentils help bind these savory beef or lamb meatballs, seasoned with warm spices they're baked with lemon rice, top with mint pesto!
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb ground beef or lamb ((beef 80/20))
- 1 cup cooked lentils ((See Note 1))
- 1 tsp kosher salt
- 1/2 tsp ground cumin
- 1/4 tsp red pepper flakes
- 1/4 tsp turmeric
- 1 tbsp olive oil
- 1 cup jasmine rice
- 2 cups water
- 1 lemon (zest only)
- 1/4 tsp turmeric
- 3 ounces mint leaves ((about 2 cups))
- 1 small flat leaf parsley (leaves only)
- 1 clove garlic
- 1/4 cup golden raisins
- 1 1/2 tsp kosher salt
- 1/2 cup olive oil
Instructions
- 1
Preheat oven to 400°F.
- 2
Drain and rinse the lentils. Mix with ground beef or lamb, salt, cumin, red pepper flakes and turmeric. Form into 8 large meatballs (I use a ice cream scoop).
- 3
Grease a 9x13" casserole dish with the tablespoon of olive oil. Arrange the meatballs with plenty of room in 2 rows of 4. Roast 20 minutes, uncovered.
- 4
Mix together 2 cups water, lemon zest and turmeric. Sprinkle 1 cup rice around the roasted meatballs, pour liquid mixture over rice. Cover tightly with foil and bake for 40 minutes.
- 5
In a blender or cup with immersion blender, puree the mint leaves, parsley, garlic, golden raisins, salt and olive oil until smooth.
- 6
Remove foil and fluff rice. Serve plated with lemon rice, 2 meatballs and the mint pesto spooned over the meatballs.