Lamb-lentil-3355

Lentil and Turkey Meatballs with Romesco Sauce over Roasted Butternut Squash

Kitchen on Fire

SERVINGS 7
  • RECIPE SOURCE Kitchen on Fire
  • PREP TIME 30 min
  • COOKING TIME 1 hrs
  • TOTAL TIME 1 hrs 30 min

Ingredients

  • For the Squash
  • 1 medium Butternut Squash, cut in half length-wise & seeded
  • 2 tsp Turmeric
  • To taste Salt and pepper
  • For the Meatballs
  • 1 ½ cups Water
  • ½ cup Lentils, any kind, sorted & rinsed
  • 1 tsp each Chili Powder, Basil, Oregano and Cinnamon
  • 1 tsp Red Pepper Flakes
  • 2 cloves garlic, minced
  • 1/4 cup carrot,, finely chopped
  • 1 cup onion, minced
  • ½ cup Parsley, Cilantro, or Arugula or mixture of each, minced
  • 1 lb. Turkey, ground
  • ½ cup Parmesan Cheese, finely grated
  • 1 Egg
  • To taste Salt and pepper
  • For the Romesco
  • ½ cup Hazelnuts, toasted
  • 2 cloves Garlic, peeled & trimmed
  • 2 large Red Bell Peppers, sliced, roasted & peeled
  • ½ cup Fire roasted diced Tomatoes
  • ½ Tbsp Chili Powder
  • 1 tsp Smoked Paprika
  • 1 Tbsp Oregano
  • 2 Tbsp Red Wine Vinegar
  • ¾ cup Olive Oil
  • To taste Salt and pepper

Cooking Instructions

For the Squash

Preheat the oven to 400° F.

Place squash on a parchment-lined baking sheet, skin side up.

Bake in oven for about 30-45 minutes until cooked through and tender. Let cool slightly and remove flesh from the skins.

Add turmeric, mash, and season with salt and pepper.

For the Meatballs

In a stockpot, combine water, lentils, spices, herbs, chili flakes and garlic. Bring to a boil, cover and reduce heat. Let simmer over medium-low heat for 20 minutes.

After lentils have cooked for 20 minutes, uncover, add salt, carrots and onion and continue to cook until lentils are tender and all liquid is gone.

Mix ground turkey into a large bowl with Parmesan cheese, egg, and black pepper.

When lentils are done, add to ground turkey and mix together thoroughly. Shape lentil and turkey mixture into balls and spoon onto a parchment-lined baking sheet

Bake for about 15-20 minutes or until lightly browned and crispy on the outside.

For the Romesco

Place hazelnuts and the next seven ingredients into a food processor and pulse until ingredients are well incorporated. Turn on food processor and slowly pour in the olive oil until sauce is smooth. Season with salt and pepper to taste.

Notes

Equipment
• Chef’s Knife
• Sheet Trays
• Stockpot
• Food Processor
• Measuring Cup
• Spatulas
• Wooden Spoon
• Mixing Bowls
• Potato Masher
• Parchment Paper