Description
Moroccan Lentil Meatballs with Roasted Red Pepper Sauce is a flavorful vegetarian dish combining protein-rich lentils and aromatic Moroccan spices. These golden-brown lentil meatballs are cooked in a skillet and served with a smooth, spicy roasted red pepper and harissa sauce. Perfectly paired with pearl couscous and fresh herbs, this dish offers a hearty, healthy, and vibrant meal ideal for a quick weeknight dinner.
Ingredients
Lentil Meatballs
- 1 (14.5-oz.) can lentils, rinsed and drained
- 3/4 cup plain unseasoned breadcrumbs
- 1/2 cup roughly chopped red onion
- 1/4 cup fresh parsley leaves (no need to chop)
- 1 egg (sub flax egg if making vegan)
- 2 Tbsp tomato paste
- 1 tsp soy sauce or tamari (optional)
- 1 1/2 tsp minced fresh garlic
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 Tbsp olive oil for cooking
Roasted Red Pepper Sauce
- 1 (12-oz.) jar roasted red peppers, drained
- 1/4 cup extra-virgin olive oil
- 2 Tbsp harissa (e.g., Mina brand)
- 1/2 Tbsp minced fresh garlic
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
Serving Suggestion
- Pearl couscous cooked in vegetable broth
- Fresh chopped parsley
- Pine nuts
- Squeeze of fresh lemon juice
Instructions
- Prepare Lentil Meatball Mixture: In the bowl of a food processor, combine lentils, breadcrumbs, red onion, parsley, egg, tomato paste, soy sauce, garlic, oregano, smoked paprika, salt, and black pepper. Pulse until the mixture is combined but still textured, resembling dough. If too wet to roll, add additional breadcrumbs. Transfer to a bowl and clean the processor.
- Make Roasted Red Pepper Sauce: Place roasted red peppers, extra-virgin olive oil, harissa, garlic, salt, and pepper in the food processor. Blend until smooth and set the sauce aside.
- Form and Cook Meatballs: Use a medium cookie scoop or spoon to form about 18 heaping tablespoon-sized meatballs. Heat 2 tablespoons olive oil in a large skillet over medium heat. Once hot, add meatballs and cook for 5 to 7 minutes, turning frequently to brown all sides evenly until golden and slightly crisp. Cook in batches if needed.
- Combine Meatballs with Sauce: Pour the roasted red pepper sauce into the skillet with the cooked meatballs. Warm together briefly in the skillet until heated through.
- Serve: Garnish with fresh chopped parsley and serve alongside pearl couscous cooked in vegetable broth, topped with fresh parsley, pine nuts, and a squeeze of lemon juice.
Notes
- For a vegan version, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit until gelatinous).
- If the meatball mixture is too wet, add more breadcrumbs a tablespoon at a time to achieve a firm dough-like consistency.
- Make sure to turn the meatballs carefully and often to ensure even browning and prevent burning.
- Harissa adds a spicy kick; adjust amount according to your heat preference.
- This dish pairs beautifully with pearl couscous, but quinoa or rice are also excellent sides.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Moroccan
