Turkey Meatballs with Curried Lentils

For turkey meatballs:

(makes 15 meatballs)

One pound ground turkey, 93/7 mix

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1/3 C grated yellow onion
1/2 C grated zucchini, peel left on, squeezed dry
6 cloves garlic, finely minced
1 egg
1/4 Panko crumbs

2 t ground cumin
2 t ground coriander
2 t turmeric
1 1/2 t salt
2 t black pepper

Combine all ingredients in a mixing bowl. Using impeccably clean hands, mix well. Using a 1/4 C ice cream scoop, scoop out turkey and gently form into balls. Place balls onto a baking rack. Place the baking rack on top of a foil lined baking sheet. Spray each ball with vegetable or canola baking spray. Place into a preheated 425 degree oven for 15 minutes. Rotate pan and cook for an additional 12-15 minutes or until nicely browned. The meatballs can be used right away or refrigerated for later use. Simply rewarm, covered, in a 300 degree oven. They freeze well too.

For curried lentils:

One pound lentils, rinsed


1/4 C olive oil
2 small yellow onions, chopped small
4 celery stalks, diced small
4 carrots, peeled and diced small
8 cloves garlic, finely minced


2 T tomato paste


1/3 C apple cider vinegar

6 C chicken stock

1 t red pepper flakes
1 1/2 t ground coriander
1 1/2 t turmeric
1 T curry

2 t salt


Serve turkey meatballs over curried lentils. Garnish with baby kale and curry yogurt sauce. Grilled Naan makes this dish complete. (Sauce recipe is under “sides” section of recipe index.)

In a preheated soup pot, add olive oil, onions, celery, carrots and garlic. Stir to combine and add a pinch of salt and black pepper. Cook until vegetables soften and begin to stick to the bottom of the pan. Salting the veggies will extract water from the vegetables. You want to cook the vegetables until the water has evaporated. A slight caramelization of the vegetables should occur. Add tomato paste and mix well. Cook over medium heat until a darkening of the paste occurs. Look for sticking bits…always a good sign! You should be able to smell the sweetness of the caramelization. Add the vinegar and reduce until it has evaporated. Add the stock and remaining seasonings, except the salt.
Bring lentils to a boil. Lower heat, cover and simmer until lentils are tender. Add salt, as needed. Great as a soup or as a back drop for meatballs, chicken thighs, pork…

Freezes well too.

Served meatballs with a tomato, Feta, cucumber, parsley and mint salad.

A spritz of salt and cracked pepper and a drizzle of EVOO and white wine vinegar.

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  1. Loved the turkey meatballs very flavorful, I would even use this to make burgers !!! I have never eaten lentils before, found them to be delightful.. I love this site
    Thank You for your Love of Food it shows

    1. Thank you Wesley. Glad you are cooking. I am in the kitchen right now preparing several new recipes. Will post asap. The “highmade meatballs” are also very tasty.

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