Lentil & Turkey Meatballs with Romesco Sauce over Roasted Butternut Squash

Follow @kitchenonfire on Instagram and Facebook.
Share your cooking adventures with #committocooking

  • RECIPE SOURCE Kitchen on Fire


  • 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 Garlic Cloves, finely minced
  • ¼ cup Carrots, 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

Cooking Instructions

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.