Lentil & quinoa meatballs

By GialloZafferano · 60 min

Ingredients

Instructions

1. Rinse the quinoa under running water, then drain it into a pot.
2. Add salt, cover with about 7/8 cup of water and cook for 15 minutes, until all the water is absorbed.
3. Turn off the heat, keep the lid on and let it rest for 5 minutes. Fluff the quinoa and set it aside.
4. Peel and chop the garlic. Peel and finely chop the onion and the carrot. Chop the parsley with a knife.
5. Heat a drizzle of extra virgin olive oil in a pan and sauté the onion and garlic until translucent. Add the carrot and cook for 5 more minutes, stirring now and then.
6. In a large bowl, combine the quinoa, the drained precooked lentils, the breadcrumbs and the sautéed vegetables.
7. Season with parsley, cumin, sweet paprika, salt and pepper, then mix in one egg.
8. Mix until smooth and even. If the mixture is too wet, add a little more breadcrumbs.
9. With wet hands, shape tablespoon-sized portions into walnut-sized balls, flatten them slightly and place them on a parchment-lined baking sheet.
10. Bake in a preheated static oven at 392°F for about 20–25 minutes.
11. Meanwhile, mix the Greek yogurt with chopped mint, lemon juice, salt and pepper.
12. Take the meatballs out of the oven and serve them with the yogurt and mint sauce.

Summarized from GialloZafferano's video. Watch it for the details.

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