Moroccan lentil meatballs with curried quinoa and spiced pepitas
Chef
Andrea Barbour
Hospital
Penbay Medical Center
Yield
24 servings
Recipe type
Plant Forward
Image
ingredients
Ingredients
10 cups cooked lentils, drained and rinsed
6 cups panko breadcrumbs
3 cups minced red onion
2 cups chopped parsley
10 large eggs
2 cups tomato paste
2 tablespoons tamari soy sauce
4 tablespoons minced garlic
4 tablespoons dried oregano
4 tablespoons smoked paprika
1 tablespoon kosher salt
1 tablespoon ground black pepper
2 tablespoons ground coriander
2 tablespoons ground cumin
8 cups cooked quinoa
1 cup olive oil
4 red onions, minced
8 tablespoons curry powder
1 tablespoon salt
1 tablespoon pepper
1 cup chopped parsley
3 cups dried cranberries
4 cups toasted pepitas (pumpkin seeds)
4 tablespoons canola oil
1 tablespoon kosher salt
1 tablespoon smoked paprika
1 tablespoon granulated garlic
2 teaspoons ground cumin
6 cups panko breadcrumbs
3 cups minced red onion
2 cups chopped parsley
10 large eggs
2 cups tomato paste
2 tablespoons tamari soy sauce
4 tablespoons minced garlic
4 tablespoons dried oregano
4 tablespoons smoked paprika
1 tablespoon kosher salt
1 tablespoon ground black pepper
2 tablespoons ground coriander
2 tablespoons ground cumin
8 cups cooked quinoa
1 cup olive oil
4 red onions, minced
8 tablespoons curry powder
1 tablespoon salt
1 tablespoon pepper
1 cup chopped parsley
3 cups dried cranberries
4 cups toasted pepitas (pumpkin seeds)
4 tablespoons canola oil
1 tablespoon kosher salt
1 tablespoon smoked paprika
1 tablespoon granulated garlic
2 teaspoons ground cumin
preparation
Instructions
1. In a food processor, pulse lentils 5 to 6 times to a chunky texture, but do not puree. Place lentils in a bowl and add all other ingredients. Mix well. Using an ice cream scoop, scoop out the mixture and roll into balls.
Heat a flat sauté pan over medium heat, coat the bottom of the pan with canola oil, and cook meatballs for 3 minutes on each side or until golden brown. Place meatballs in a hotel pan, cover with foil, and cook in an oven set to 350°F until the internal temperature reaches 165°F.
2. In a saucepot, heat olive oil over medium heat and add red onion.
Sauté until translucent. Turn off the heat, add curry powder, and stir for 5 seconds. Immediately pour the mixture into a large bowl and add quinoa. Add salt, pepper, cranberries, and parsley, and toss together.
3. Toss all ingredients together and spread on a sheet pan lined with parchment paper. Bake at 350°F for 15 to 20 minutes, stirring halfway through.
Heat a flat sauté pan over medium heat, coat the bottom of the pan with canola oil, and cook meatballs for 3 minutes on each side or until golden brown. Place meatballs in a hotel pan, cover with foil, and cook in an oven set to 350°F until the internal temperature reaches 165°F.
2. In a saucepot, heat olive oil over medium heat and add red onion.
Sauté until translucent. Turn off the heat, add curry powder, and stir for 5 seconds. Immediately pour the mixture into a large bowl and add quinoa. Add salt, pepper, cranberries, and parsley, and toss together.
3. Toss all ingredients together and spread on a sheet pan lined with parchment paper. Bake at 350°F for 15 to 20 minutes, stirring halfway through.
