Lentil Meatballs Pan Recipe

Ingredients:

For: 4 People

Prep: 30 Min

Cook: 20 Min

Steps:

1. Soak green lentils in warm water for 15 minutes. Pour it through water, add four glasses of water, a teaspoon of salt, boil it for 10 minutes, strain it and leave it to cool.

   
2. Heat the oil and fry the finely chopped onions and garlic until they soften and add the tomato paste. Fry the tomato paste and onions together for 1-2 more minutes.

   
3. Add the lentils to the pot and mix. After frying with the onions for 1-2 minutes, remove from the fire.
4. Finely chop the parsley and spring onions. Add the greens, breadcrumbs, carbonate, eggs, salt and spices to the thoroughly cooled meatball mortar and knead for 10 minutes until all the ingredients are well combined. If it is runny, you can add a little more breadcrumbs.

   
5. Cover the mortar with cling film and let it rest in the refrigerator for at least 1 hour.

   
6. Add a tea glass of sunflower oil to a wide pan and heat it. Take walnut-sized pieces of the meatball paste and roll them in your palm. Press a little to form a round meatball. You can lubricate the palm of your hand a little for each meatball so that it does not stick to your hands.

   
7. Put your heated oil on medium heat. Gently drop the meatballs into the oil and turn them upside down and fry them until they turn pink. Remove on paper towel, being careful not to scatter.

   
8. While the meatballs are resting, prepare the tahini yogurt sauce. Add salt, crushed garlic (adjust the amount according to your taste) and half a tea glass of tahini (reserve two spoons of tahini for serving) and a spoonful of olive oil to a bowl of yogurt and whisk until homogeneous.

   
9. Place the sauce bowl in the middle of a wide and wide serving plate. Arrange your meatballs around them. If you wish, garnish with finely chopped parsley leaves and serve warm without waiting too long. Enjoy your meal!

Vegetable Meatball Deep Frying Vegetarian