LENTIL "MEATBALLS" RECIPE BY TASTY
Here's what you need: olive oil, garlic, shallot, green lentil, egg, tomato paste, fresh italian parsley, grated parmesan cheese, whole wheat breadcrumbs, italian seasoning, salt, pepper
Provided by Kahnita Wilkerson
Categories Dinner
Time 30m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 375˚F (190˚C).
- Heat a large skillet over medium heat then add 1 tablespoon of olive oil, shallot and garlic and sauté for 2-3 minutes, or until slightly golden brown then remove from heat.
- To a food processor, add the garlic and shallot, lentils, egg, 1 teaspoon of olive oil, tomato paste, parsley, Parmesan, bread crumbs, Italian seasonings, salt, and pepper and pulse, mixing until just combined.
- Transfer the mixture to a medium-sized bowl.
- Use a cookie dough scoop to scoop out balls of mixture then carefully form into balls.
- Arrange on a parchment paper-lined baking sheet.
- Bake for 10-15 minutes.
- Remove meatballs from oven and allow to cool for 5-10 minutes.
- Serve with spaghetti.
- Enjoy!
Nutrition Facts : Calories 97 calories, Carbohydrate 11 grams, Fat 3 grams, Fiber 1 gram, Protein 5 grams, Sugar 0 grams
BEEF AND LENTIL BALLS WITH TOMATO SAUCE
The lentils add a lot of flavour to the meat balls. Very good served with garlic mashed potatoes and a green veggie. from Cooking for Diabetics.
Provided by Derf2440
Categories Lunch/Snacks
Time 1h50m
Yield 24 meatballs, 8 serving(s)
Number Of Ingredients 20
Steps:
- Start by making the tomato sauce.
- Combine the onions, canned plum tomatoes and red wine in a saucepan.
- Bring to a boil, lower the heat, cover and simmer for 30 minutes.
- Puree the mixture in a blender or food processor, then return it to the saucepan and set it aside.
- Make the meatballs.
- Heat the oil in a large heavy saucepan and cook the copped onions, celery and carrots for 5 to 10 minutes, or until the onions and carrots are softened but not browned.
- Add the ground beef and cook over high heat, stirring frequently, until the meat is lightly browned.
- Add the lentils, tomatoes, tomatoe paste, bay leaves, vegetable broth and wine.
- Mix well and bring to a boil, breaking up the tomatoes with a spoon.
- Lower the heat and simmer for 20 to 30 minutes, until the liquid has been completely absorbed.
- Remove the bay leaves, then stir the worcestershire sauce into the lentil mixture.
- Remove the pan from the heat and add the eggs and parsley.
- Season with salt and pepper and mix well, then allow the mixture to cool.
- Meanwhile, preheat the oven to 350f degrees.
- Shape the beef mixture into neat balls, rolling them in your hands.
- Arrange in an ovenproof dish and bake for 25 minutes.
- While the meatballs are baking, reheat the tomato sauce.
- Just before serving, stir in the chopped dill.
- Pour the tomato sauce over the meatballs and serve.
Nutrition Facts : Calories 320.1, Fat 9.4, SaturatedFat 3.1, Cholesterol 90, Sodium 124.2, Carbohydrate 32.8, Fiber 11.4, Sugar 9.8, Protein 21.9
BEEF IN TOMATO SAUCE
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Cut beef into 1 1/2-inch cubes, then rinse in warm water to clean.
- Put beef into a medium sauce pot with 1 tablespoon olive oil. Add salt and pepper, to taste, and bouillon cubes.
- Cover and place pot over low heat. Let it steam for 20 minutes.
- Put 3 tomatoes, 1 red pepper, 1 onion, and 1 garlic clove into a blender and pulse to coarsely chop. Then pour tomato mixture into the pot with the beef and add the remaining 2 tablespoons of olive oil. Cook 15 minutes.
- Stirring it on medium heat, add the remaining 3 tomatoes, cut into wedges, 1 sliced red pepper, 1 sliced onion, and 1 sliced garlic clove. Cook for 15 minutes and it's ready to serve.
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
SPAGHETTI AND DROP MEATBALLS WITH TOMATO SAUCE
This fast version of spaghetti and meatballs with red gravy is ready in less than 30 minutes, but you'll be chopping, stirring and monitoring heat - actively working - from start to finish. You'll be busy, but not frantic, and rewarded not only with the twirling of pasta in half an hour, but with the satisfaction that you made every second count.
Provided by Mark Bittman
Categories dinner, lunch, weekday, weeknight, pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a stockpot of water to a boil and salt it. Put the olive oil in a large skillet over medium heat.
- Put the ground beef in a medium bowl. Grate the cheese, put 1 cup over the meat and reserve the rest, about 1/2 cup. Chop 1/2 cup of parsley and add all but 2 tablespoons to the meat mixture; save the rest of the parsley for another use. Add the bread crumbs, crack in the egg, and sprinkle with salt and pepper. Gently mix until everything is just combined.
- Raise the heat to medium-high; use 2 teaspoons to drop rounds of the meatball mixture into the skillet without touching one another if you can help it. Adjust the heat so the meatballs sizzle but don't burn and cook undisturbed until they're lightly browned on the bottom, 5 to 6 minutes.
- Meanwhile, trim, peel and chop the onion; scatter it around the meatballs. Peel and mince the garlic and put it on top of the onions.
- When the meatballs are browned on the bottom and the aromatics begin to soften, add the tomatoes to the skillet, along with the bay leaves and a sprinkle of salt and pepper. Adjust the heat so the mixture bubbles gently but steadily, then cover the skillet and cook until the meat cooks through, about 8 minutes. Remove the lid and let the sauce bubble vigorously to thicken for another 5 to 10 minutes, essentially while the pasta cooks. Stir only as needed and carefully if you do.
- Add the pasta to the boiling water and stir. Start tasting after 5 minutes. When the pasta is tender but not mushy, drain it, reserving some cooking water. Return the pasta to the pot.
- Move the meatballs to one side of the skillet with a spatula and stir the sauce; taste and adjust the seasoning. Discard the bay leaves and spoon about half the sauce into the pasta pot. Toss the pasta over low heat, adding a splash of cooking water to make it saucier if you like.
- To serve, divide the pasta among 4 plates or bowls; top with the meatballs and the remaining sauce, and sprinkle the remaining Parmesan and parsley over the top.
Nutrition Facts : @context http, Calories 1052, UnsaturatedFat 19 grams, Carbohydrate 124 grams, Fat 39 grams, Fiber 13 grams, Protein 54 grams, SaturatedFat 15 grams, Sodium 1594 milligrams, Sugar 22 grams, TransFat 1 gram
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