Fennel, Lentils, and Turkey, Oh my!
Spicy Turkey Meatballs with Lentils and Fennel
Description
We adore recipes with fennel. It's such a super veggie. The combo with lentils is just right. There are herbs galore in this recipe. It is nothing, if not flavourful. Make a batch for the week. And if you like your turkey meatballs a bit tender, mix in a bit of oat bran.
Ingredients
Instructions
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Heat the oven to 450 degrees F / 232 C. In a 9-by-13-inch baking pan, toss the fennel with the olive oil to coat and season with salt and pepper. Roast until beginning to brown, about 10 minutes.
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Meanwhile, in a medium bowl, mix the ground turkey with the salt, pepper, sage, thyme, marjoram, red pepper flakes, and egg until combined. Roll the mixture into 12 (1 ½ - inch) meatballs.
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Add the chicken stock, lentils, garlic and rosemary to the roasted fennel. Stir to combine, then season with ¾ teaspoon salt. Place the meatballs in the lentil mixture, spritz the meatballs with olive oil, then roast 25 minutes.
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Transfer the meatballs to a plate. Discard the rosemary sprig, then stir in the vinegar and parsley leaves. Season to taste with salt and pepper. Spoon the lentils and liquid into shallow bowls or plates and top with the meatballs. Garnish with additional parsley leaves and fennel fronds. Eat up!
Servings 4
- Amount Per Serving
- Calories 442kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 5g25%
- Cholesterol 181mg61%
- Sodium 1504mg63%
- Potassium 1081mg31%
- Total Carbohydrate 20g7%
- Dietary Fiber 11g44%
- Sugars 3g
- Protein 46g92%
- Vitamin A 23 IU
- Vitamin C 25 mg
- Calcium 15 mg
- Iron 18 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To make the meatballs less firm, you can add ½ a cup or more of oat bran. Just figure it into your calories.