Moroccan Lentil Meatballs with Roasted Red Pepper Sauce

Step 1

Start by preparing the Lentil Meatballs: In the bowl of a food processor, combine the lentils, breadcrumbs, onion, parsley, egg, tomato paste, soy sauce, garlic, oregano, paprika, salt and pepper. Pulse, mixing until combined, but not puréed, leaving a little texture. (The texture should be similar to dough. If it feels too wet to roll, mix in extra breadcrumbs.) Transfer mixture to a bowl and wipe the food processor clean.

Step 2

Prepare the Roasted Red Pepper Sauce: Add roasted red peppers, olive oil, harissa, garlic, salt and pepper to the food processor. Blend the mixture until smooth; set aside.

Step 3

Use a medium cookie dough scoop to scoop out Tablespoon amounts of lentil meatball mixture and roll into 18 balls. In a large skillet, heat 2 Tbsp olive oil. Once hot, add the lentil meatballs and cook for 5 to 7 minutes, until golden-brown and slightly crisp. Shake the pan or use a wooden spoon to roll the balls around to cook evenly on all sides. (Note: if you're using a smaller pan, cook the meatballs in two batches.)

Step 4

Pour the roasted red pepper sauce into the skillet with the cooked lentil meatballs. Garnish with fresh chopped parsley, if desired, and serve with your side(s) of choice.