Lentil-Turkey Meatballs are delicious, healthy, and filling. They are perfect to eat on their own or to add to pasta, sandwiches, or soups. Full of fiber, protein, and vegetables, they will keep you satisfied for hours. Bake them in the oven and use throughout the week. Great for meal prep or batch cooking and freezing. Jump to Recipe
Once again, I have partnered with Lentils.org and they sponsored this wonderful and delicious recipe for the #GetPrepped campaign. Although I have been compensated, all the delicious opinions are my own.
Oh, lentils, how do I love thee? Lentils are a staple in my kitchen. My husband considers having less than three pounds of various lentils in our pantry to be a lentils shortage. I recently purchased a 10-pound bag of lentils and it’s disappearing dangerously fast. Of course, I love adding lentils to stews to add some bulk to the meal. But I also use lentils to make Vegan Lentil Pot Pie and easy and healthy Lentils and Brussels Sprouts Skillet. Lentils are a wonderful source of fibre and protein and they go well with a variety of dishes other than traditional soups.
Recently I’ve been adding lentils to the meatballs. My Lentil-Turkey Meatballs are really delicious and healthy. Adding lentils means that the meatballs are also much more affordable as this humble addition stretches expensive meat further. Lentils make the meatballs very filling as they add extra fibre, proteins, and minerals. I love making a big batch of these Lentil-Turkey Meatballs then freezing some and using the rest throughout the week in various recipes. You get to spend a little bit of time on the weekend making the meatballs and then enjoy delicious flavours all week long. These Lentil-Turkey meatballs freeze beautifully and are great for batch cooking or meal prep.
It took me quite a few tries to develop this recipe as I kept tweaking ingredients and amounts here and there. I tried making the meatballs gluten-free without any addition of breadcrumbs, and although the recipe worked, the texture was a bit too crumbly for my liking. Actually, it was ok but my daughter didn’t appreciate it. She prefers the meatballs that could be easily cut into pieces and fit into her small hands. I think the recipe could be made with gluten-free breadcrumbs but I haven’t tried. This particular recipe for Lentil-Turkey Meatballs is made with green lentils but I tried red lentils as well. I thought that red lentils would work great since they are cooked to a mush and would incorporate into the meat without any issues. However, the flavour was a bit too dry. Baby did not appreciate those meatballs at all.
My other few tries included different amounts of lentils and textures of vegetables. I tried adding finely chopped onion but the quick cooking time for the Lentil-Turkey Meatballs (just 20 minutes in the oven) meant that the onion didn’t get cooked through and was still a bit crunchy. In the end, I liked the vegetables chopped in the food processor until almost paste-like consistency. As for the lentils, one pound of cooked lentils worked perfectly with one pound of ground turkey, making the meatballs taste meaty but still textured and also juicy.
Lentils are very easy to make, there’s no need to spend time soaking them. For this recipe I combine 3/4 cup of green lentils with 2 cups of water in a pot, cover with a lid, bring to boil, and then simmer for about 15-20 minutes or until all the water is absorbed and the lentils are fully cooked and soft. You may have one or two teaspoons of liquid left and if that is the case then just strain the lentils.
Making the Lentil-Turkey Meatballs requires a little bit of planning as the lentils need to be cooked and cooled first. But once that is complete the meatballs come together very fast. You could even make the lentils a dew days in advance as they keep in the fridge for up to a week. Alternatively, you could even cook a big batch of lentils and freeze them for up to 3 months. However, they are so easy and quick to cook that I’ve never tried it.
The actual meatballs are baked in the oven, making them perfect for batch cooking. I love making mine really small and then freezing half of them on a tray at first before transferring to a container. Once the meatballs are cooked, you have tons of ways of using them. Eat them straight out of the oven with some mashed potatoes, gravy, and vegetables. Add them as a topping to your favourite dinner salad with some sliced eggs, green beans, and a few shavings of parmesan cheese. Make a simple tomato sauce (I actually use store-bought jarred tomato sauce), add Lentil-Turkey Meatballs and serve over pasta. Spread your favourite bread bun with mustard, add some arugula, blue cheese, and meatballs. My husband like meatball subs made with these little meatballs and tomato sauce. And I love using the frozen meatballs to make meatball and pasta soup, it’s very convenient, easy, and fast. If you like meatballs, try my Dill Meatballs as well. They are also baked in the oven and full of delicious dilly flavour.
Whatever you decide to do with the Lentil-Turkey Meatballs will be easy, delicious, and healthy! Spend a little bit of time on a Sunday making them and you’ll enjoy healthy and wholesome meals all week long!
Lentil-Turkey Meatballs are delicious, healthy, and filling. They are perfect to eat on their own or to add to pasta, sandwiches, or soups. Full of fiber, protein, and vegetables, they will keep you satisfied for hours. Bake them in the oven and use throughout the week. Great for meal prep or batch cooking and freezing | imagelicious.com #sponsored #GetPrepped #Lentils #Meatballs #MealPrep #BatchCooking
(makes 70 mini meatballs)
- 3/4 cup green lentils (or 1 pound cooked green lentils)
- 2 cups water
- 1 small carrot (about 100 g)
- 1 small onion (about 70 g)
- 1 large egg
- 1 teaspoon Mrs Dash Original no-salt
- 1/2 teaspoon salt (or more to taste)
- 1/2 teaspoon paprika
- 1/2 teaspoon dry thyme
- 1/4 teaspoon cayenne (optional)
- 1/2 cup breadcrumbs
- 1 pound ground turkey
In a small pot, combine the lentils and water.
Bring to boil, cover with a lid, reduce the heat and let simmer for about 15-20 minutes or until all the water evaporated and the lentils are soft and cooked through.
Let the lentils cool.
Preheat the oven to 400F.
Roughly chop the onion and the carrot and add to a small food processor.
Process until the vegetables become almost a paste and are very smooth.
Transfer the vegetable mixture to a big bowl, add the egg, all the spices, breadcrumbs, and mix to combine.
Add the ground turkey and the cooled lentils to the bowl and mix thoroughly until everything is well incorporated.
Line a large sheet pan with parchment paper.
Using a small ice cream scoop, take a small amount of the lentil-turkey mixture and roll between your hands to make small round meatballs.
Place onto a baking sheet without touching.
Bake for 20 minutes.
If you'd like to freeze the meatballs, then cool them to room temperature, place without touching on a baking sheet covered with parchment paper, transfer to the freezer for at least an hour. After an hour, once each meatball is frozen individually, transfer to a freezer safe container and keep in the freezer for up to 3 months.