MINI MEATBALLS OVER LENTILS AND BLACK BEANS

MINI MEATBALLS … an outside-of-the-box dinner.

I know I am fully guilty of falling into a rut of making similar dishes for my family. So, when I set out to make dinner for my kids yesterday, I had this idea and ran with it. It was such a hit, I had to share. That said, FYI, it was met with skepticism and a couple of “I don’t think I’m going to like this”. To which I responded. “Try it”. Fast forward to “I love it”. Empty plates for all. Love this one!

This dish is a textural playground. The lentils are a bit mushy and creamy, but the beans that are mixed in with them are a little less so making for a definitive distinction in mouthfeel in each bite. Finish that creamy bite off with a solid bite of turkey meatball and you’ll see how the textures are playing around—it’s in a good way, I promise!

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MINI TURKEY MEATBALLS OVER LENTILS AND BLACK BEANS

Yield: 4-6 Servings

Author: Michelle Williams

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

• Flat Leaf Parsley Leaves (2 tablespoons when chopped, divided. Plus a few extra whole leaves for topping)
• Celery (4 tablespoons when chopped, divided)
• Shallot (1/2, finely chopped, divided)
• Garlic (1 large clove, finely chopped, divided)
• Salt
• Pepper
• 94% Lean Ground Turkey (1 pound)
• Plain Bread Crumbs (1/2 cup)
• Egg (1 large, beaten)
• Greek Yogurt (1 teaspoon)
• Extra Virgin Olive Oil (about 3 tablespoons, divided)
• Split Red Lentils (1 cup)
• Chicken Stock (3 cups)
• Black Beans (1 15.5 ounce can, strained)
• Garlic Powder (1/2 teaspoon)
• Onion Powder (1/2 teaspoon)
• Dried Oregano (1/2 teaspoon)

Kitchen Items

• Cutting Board
• Chef's Knife
• Stockpot
• Non-Stick 12 Inch Frying Pan With Its Lid
• Large Bowl (just one that can hold your cooked meatballs between steps)
• Rubber Spatula
• Large Mixing Bowl
• Tongs
• Meat Thermometer

Instructions

TO PREP YOUR LENTILS

1. In your stock pot, combine your lentils with your chicken stock. Cover your pot with its lid. Bring it all to a boil and cook for 5-7 minutes. You'll want the liquid to be absorbed.
2. Remove from heat. Set aside.

TO PREP YOUR TURKEY MEATBALLS

1. In your large mixing bowl, combine your ground turkey, bread crumbs, beaten egg, greek yogurt, salt, pepper, half of your parsley, half of your celery, half of your shallot, and half of your garlic. Use your hands (sans rings—don't say I didn't warn you) to mix it all together.
2. Use your hands to portion out bite-sized roughly 1-inch balls. Set them down on your cutting board for now.

TO COOK YOUR TURKEY MEATBALLS

1. Pour 2 tablespoons of oil to your frying pan. Heat over high heat.
2. Add in your turkey balls. (they should sizzle when they touch the frying pan. If they don't, your oil isn't hot enough. Give it a little more time to heat)
3. Let your turkey balls sear until they are golden on the side touching the pan—roughly 2 minutes. Then, toss them in the pan to flip them and allow them to sear for 2 minutes. Then cover your frying pan with its lid. Lower your heat to a simmer. Cook/steam until they have an internal temperature of 165º—about 3 minutes.
4. Transfer meatballs into your extra bowl. DON'T CLEAN YOUR PAN.

TO MAKE YOUR LENTIL AND BLACK BEAN BASE

1. In the frying pan you just used, heat your remaining tablespoon of olive oil over medium-high heat.
2. Add your remaining shallot, garlic, celery, and parsley. Cook it down while moving it all around consistently with your rubber spatula until your shallots are softened and lightly yellowed—about 4 minutes.
3. Add your black beans. Season them with salt and pepper. Mix until all of your ingredients are evenly incorporated.
4. Spoon in your lentils—making sure to leave behind any potential excess liquid.
5. Add garlic powder, onion powder, and dried oregano. Mix until all of your ingredients are evenly incorporated.
6. Season to taste with salt and pepper.

TO PLATE

1. Scoop a serving of your lentil mixture into a wide bowl.
2. Top with a little pile of meatballs.
3. Sprinkle parsley leaves—whole, chopped, or both like I did—over your dish.
4. Serve. Eat. Enjoy!

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