Moroccan Lentil Meatballs with Roasted Red Pepper Sauce
Moroccan Lentil Meatballs with Roasted Red Pepper Sauce deliver a burst of vibrant flavors and wholesome nutrition. These plant-based meatballs, made from protein-rich red lentils, are baked to perfection and paired with a zesty roasted red pepper sauce. Ideal for impressing guests or enjoying a cozy night in, this dish is both satisfying and easy to prepare. Elevate your dinner experience with this delightful recipe that brings the taste of Morocco right to your kitchen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Moroccan
Ingredients
Scale
- 1 cup red lentils
- 1 cup breadcrumbs
- 1/2 cup fresh parsley, chopped
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1 jar (12 oz) roasted red peppers
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp cumin
- 1 tsp paprika
Instructions
- Rinse red lentils under cold water until clear. Boil in three cups of water until soft, about 20 minutes.
- Sauté diced onion and minced garlic in olive oil over medium heat until translucent, about five minutes.
- In a mixing bowl, combine cooked lentils, sautéed onion and garlic, breadcrumbs, parsley, salt, pepper, cumin, and paprika. Mix well.
- Form the mixture into small meatballs (about two tablespoons each) and place on a parchment-lined baking sheet.
- Preheat oven to 375°F (190°C) and bake for 25 minutes until golden brown.
- Blend roasted red peppers with olive oil until smooth; season with salt and pepper.
- Serve meatballs drizzled with sauce.
Nutrition
- Serving Size: 3 meatballs (150g)
- Calories: 400
- Sugar: 3g
- Sodium: 350mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg