Another attempt at doing something healthy, these meatballs actually come out tasty. (Shocking, I know!) I was expecting them to be a bit crumbly, with all the lentils, but they actually are just as sturdy as ‘normal’ meatballs!

• 1 cup dry green lentils, cooked according to package directions
• 1 pound ground turkey
• 1 tablespoon minced garlic
• 1 teaspoon salt
• 1 1/2 – 2 teaspoons crushed red pepper (one teaspoon was entirely unnoticeable, 2 was the max I’d want, so it’s sort of up to if you like a tiny bit of heat)
• 1 teaspoon parsley
• 1 teaspoon oregano
• 1 egg
• 1/2 cup bread crumbs
• 1 cup shredded Parmesan cheese

Lightly grease a baking sheet. Preheat oven to 375.

Mix all the ingredients together by hand, then shape into balls.

This picture’s actually from my boring first batch, so yours should have more flecks of colors up in there.

Place on the prepared baking sheets, and bake 23-35 minutes, until browned.

Serve with your preferred pasta and sauce.

Turkey and Lentil Meatballs

• 1 cup dry green lentils, cooked according to package directions
• 1 pound ground turkey
• 1 tablespoon minced garlic
• 1 teaspoon salt
• 1 1/2 – 2 teaspoons crushed red pepper
• 1 teaspoon parsley
• 1 teaspoon oregano
• 1 egg
• 1/2 cup bread crumbs
• 1 cup shredded Parmesan cheese

Lightly grease a baking sheet. Preheat oven to 375.

Mix all the ingredients together by hand, then shape into balls. Place on the prepared baking sheets, and bake 23-35 minutes, until browned. Serve with your preferred pasta and sauce.