Spicy Lamb Meatballs and Lentils
Indulge in the comforting warmth of Spicy Lamb Meatballs and Lentils, a hearty dish brimming with bold Mediterranean-inspired flavors. This recipe pairs tender, spiced lamb meatballs—infused with garlic, cumin, and paprika—with a rich, aromatic bed of lentils simmered alongside earthy turmeric, coriander, and a medley of diced vegetables. A finish of fresh spinach and a zesty squeeze of lemon juice adds brightness to this wholesome one-pan meal. Perfect for weeknight dinners or entertaining, this protein-packed dish delivers a spicy kick and satisfying depth of flavor, all in under an hour. Serve it as a standalone meal or with crusty bread to soak up every drop of the savory broth.
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Recipe Information
Ingredients
- 500 grams Ground lamb
- 3 Garlic cloves, minced
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Cayenne pepper
- 50 grams Breadcrumbs
- 1 Egg
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 200 grams Brown lentils, dried
- 500 milliliters Chicken or vegetable stock
- 1 Onion, diced
- 1 Carrot, diced
- 1 Celery stalk, diced
- 2 tablespoons Tomato paste
- 0.5 teaspoon Ground turmeric
- 0.5 teaspoon Ground coriander
- 2 cups Fresh spinach
- 1 Lemon, juiced
Instructions
In a mixing bowl, combine ground lamb, minced garlic, parsley, cumin, paprika, cayenne pepper, breadcrumbs, egg, salt, and black pepper. Mix until evenly incorporated.
Form the mixture into small meatballs, about 1.5 inches in diameter. You should have roughly 16-18 meatballs.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs in batches, cooking for 2-3 minutes per side until browned. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the diced onion, carrot, and celery until softened, about 5 minutes.
Stir in the tomato paste, turmeric, and coriander, cooking for another minute to release the flavors.
Add the lentils and stir to coat them in the vegetable and spice mixture. Pour in the chicken or vegetable stock and bring to a gentle boil.
Reduce the heat and simmer for 20 minutes, stirring occasionally, until the lentils are tender and the liquid has reduced slightly.
Return the meatballs to the skillet, nestling them into the lentils. Cover and cook for an additional 10 minutes, ensuring the meatballs are cooked through.
Stir in the fresh spinach and cook for 2 minutes, until wilted.
Finish with a squeeze of fresh lemon juice for brightness. Adjust seasoning with salt and pepper to taste.
Serve the spicy lamb meatballs over the lentils in shallow bowls and enjoy!
Nutrition Facts
Calories |
701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 44% | |
| Saturated Fat | 11.9 g | 59% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 1578 mg | 69% | |
| Total Carbohydrate | 50.5 g | 18% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 5.9 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 130 mg | 10% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1113 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
