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🍽️ Meatball and Lentil Balls

297 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 1 garlic clove
• 270 ml classic vegetable broth
• 150 g red lentils
• 300 g small red bell peppers (2 small red bell peppers)
• 300 g small yellow bell peppers (2 small yellow bell peppers)
• 300 g small green bell peppers (2 small green bell peppers)
• 250 g zucchini (1 zucchini)
• 150 g mixed minced meat
• 1 egg
• salt
• pepper
• 1 pinch ground cumin
• paprika powder (rose spicy)
• 2 tbsp ajvar
• 0.5 bunch chives
• 1 tbsp tomato paste

Instructions

1. 1. Peel the onion and cut it in half.
2. 2. Cut the onion halves into small cubes.
3. 3. Peel the garlic clove.
4. 4. Finely chop the garlic.
5. 5. Pour 200 milliliters of vegetable broth into a pot.
6. 6. Bring the broth to a boil.
7. 7. Add the lentils, onion cubes, and chopped garlic to the pot.
8. 8. Let the mixture come to a boil again.
9. 9. Reduce the heat to low and cover the pot.
10. 10. Cook the lentils for 8 to 10 minutes.
11. 11. Remove the lid and continue cooking the mixture.
12. 12. Wait until all the liquid has evaporated.
13. 13. Let the lentil mixture cool down completely.
14. 14. Cut the bell peppers in half lengthwise.
15. 15. Remove the seeds from the bell peppers.
16. 16. Rinse the deseeded bell peppers.
17. 17. Cut the bell peppers into long strips.
18. 18. Wash the zucchini thoroughly.
19. 19. Remove the hard ends of the zucchini.
20. 20. Cut the zucchini into strips about 5 centimeters long.
21. 21. Place the minced meat in a large bowl.
22. 22. Add the egg to the bowl.
23. 23. Add the cooled lentil mixture to the bowl.
24. 24. Use the dough hooks of a hand mixer.
25. 25. Knead the ingredients into a uniform meat dough.
26. 26. Season the dough with salt.
27. 27. Season the dough with pepper.
28. 28. Season the dough with cumin.
29. 29. Season the dough with paprika powder.
30. 30. Wet your hands with water.
31. 31. Form 12 equal-sized balls from the dough.
32. 32. Fill a wide pot with water.
33. 33. Add plenty of salt to the water.
34. 34. Bring the salted water to a boil.
35. 35. Reduce the heat so that the water is simmering gently.
36. 36. Add the meatballs to the gently simmering water.
37. 37. Keep the heat very low.
38. 38. Cook the balls for about 10 minutes.
39. 39. Pour the remaining vegetable broth into a large, deep pan.
40. 40. Bring the broth to a boil in the pan.
41. 41. Add the pepper strips to the boiling broth.
42. 42. Cover the pan.
43. 43. Simmer the vegetables for about 8 minutes.
44. 44. Add the zucchini strips to the pan.
45. 45. Add ajwar (roasted pepper paste) to the pan.
46. 46. Cover the pan again.
47. 47. Simmer the vegetables for another 5 minutes.
48. 48. Rinse the chives under running water.
49. 49. Shake the chives dry.
50. 50. Cut the chives into fine rings.
51. 51. Stir the tomato paste into the pepper vegetables.
52. 52. Season the sauce with salt.
53. 53. Season the sauce with pepper.
54. 54. Season the sauce with paprika powder.
55. 55. Fold the chive rings into the sauce.
56. 56. Place the sauce on a serving plate.
57. 57. Remove the meatballs from the pot using a slotted spoon.
58. 58. Let the balls drain briefly.
59. 59. Place the meatballs on top of the pepper vegetables.
60. 60. Serve the dish immediately.

Nutrition per serving

• kcal: 297
• Protein: 22 g · Fett/Fat: 10 g · Carbs: 28 g