Lentil Lamb Meatballs and Lemon Rice
My lamb meatballs recipe makes an easy Mediterranean-inspired dish that will knock your socks off. You get lentil lamb meatballs, vibrant lemon rice, and mint pesto all in one recipe. Have this complete meal on your table within an hour!
Today’s lamb meatballs recipe is made with simple, accessible ingredients and comes together in a breeze. To bulk up the meatball filling I added cooked lentils and the result was a tender and flavorful surprise!
These intoxicatingly savory roasted meatballs are cooked together with lemony, herbed jasmine rice to create a fabulous one-pan meal. And then, when it doesn’t seem like it can get any better, these smoky citrusy flavors are complimented with a sweet, cooling, and zingy mint pesto. This is a flavor combination like no other!
Table of Contents
For more luscious lamb recipes from the Silk Road, check out this Lamb Tagine with Apricots and Dates, Lamb Vindaloo Curry, and this Lamb Stew (Dal Gosht ).
- Ground Meat – I prefer the robust, distinctive flavor of lamb for this recipe. If needed, you can substitute with 80/20 ground beef.
- Lentils – You can usually find cooked/steamed lentils in a can or vacuum-sealed package at the supermarket. They are often located with the tofu in the vegetarian section. Alternatively, check out my post on How to Cook Lentils (or refer to my quick tip below) if working with dried.
- Salt – Kosher salt does the best job of enhancing flavor without being overpowering.
- Cumin – Adds a smoky warmth to the meatballs.
- Red Pepper – Brings just a little kick of fiery heat to the mix.
- Turmeric – Emboldens the dish with its pungent, earthy flavor.
- Olive Oil – Use your favorite vegetable oil if needed.
- Jasmine Rice – Fragrant, delicate jasmine rice is the ideal choice, but basmati can work also. Avoid long-cooking rice like brown or wild.
- Mint Leaves – Infuses the mint pesto with a sweetly cooling and aromatic flavor.
- Parsley Leaves – Offers a dazzling dash of deep green along with a fresh, peppery taste.
- Garlic – Enhances the pesto with a sharp, pungent heat.
- Golden Raisins – Add an element of fruity sweetness. Regular raisins will work too.
Use Pre-Cooked Lentils!
You can either use 1 cup from a 15-ounce can of lentils (use the remainder in a soup) or you can also find cooked/steamed lentils in vacuum-packed bags in the vegetable department of most markets now, typically in the vegetarian section with the tofu, etc. The brand I use is Melissas Lentils Steamed (9 Oz). Use the entire package.
- Prepare the Oven. Preheat your oven to 400 degrees F.
- Make the Meatballs. Drain, rinse, and transfer the cooked lentils to a large bowl. Add in the ground beef or lamb, salt, cumin, red pepper flakes, and turmeric and mix to combine. Divide the mixture into 8 equal portions, then shape them into meatballs. I like to use an ice cream scoop for this step.
- Roast the Meatballs. Use a tablespoon of olive oil to grease a 9×13” baking dish. Arrange the meatballs in 2 rows of 4, leaving plenty of room between them. Transfer to the oven and roast, uncovered for 20 minutes.
- Add Spice & Rice. Mix the lemon zest and turmeric with 2 cups of warm water. Sprinkle 1 cup of rice around the meatballs, then pour the liquid over the rice. Tightly cover the casserole dish with foil and return it to the oven. Bake for 40 minutes.
- Make the Mint Pesto. Use a blender or immersion blender to puree together the mint leaves, parsley, garlic, golden raisins, olive oil, and salt until smooth.
- Fluff & Serve. Carefully remove the foil and use a fork to fluff the rice. Serve your lamb meatballs over a bed of lemon rice with mint pesto drizzled over the top.
In this recipe, we use a simple combination of ground lamb, cooked lentils, and spices. These lamb meatballs are seasoned with a simple, potent combination of cumin, red pepper, turmeric, black pepper, and salt, giving them a bit of a kick. Not a ground lamb lover? No worries, this can easily be made using ground beef, too.
Unlike many meatball recipes, lentil lamb meatballs require no eggs and no breadcrumbs as binders. They are easy to make and naturally gluten-free.
This recipe for lentil lamb meatballs with lemon rice and mint pesto makes a complete meal all by itself. However, if you want to mix it up a bit, you have plenty of options. Here are a couple of ideas for inspiration.
– Start your meal with a fresh salad like Lebanese Fattoush or Chilled Moroccan Carrot Salad.
– Instead of lemon rice, try Persian Saffron Rice, Lebanese Rice Pilaf, or plain Jasmine Rice.
– Pair this dish with a vegetable dish like Steamed Carrots with Yogurt Dressing or Aloo Masala (Spicy Potatoes).
– Serve with condiments like Muhamara (Red Pepper Dip), Skordalia Recipe (Potato and Garlic Dip), and Pudina Chutney (Indian Mint Chutney).
Some sources will tell you yes, and some will say no. Lamb chops and similar cuts are commonly eaten medium rare, but ground meat is more debated.
To keep you and your family safe, I recommend using a thermometer to test your lamb meatballs. Regardless of the color, if they have reached an internal temperature of 160 degrees F or higher, the harmful bacteria have been destroyed and are safe to eat.
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Lentil Lamb Meatballs and Lemon Rice
Ingredients
- 1 lb ground beef or lamb (beef 80/20)
- 1 cup cooked lentils (See Note 1)
- 1 tsp kosher salt
- 1/2 tsp ground cumin
- 1/4 tsp red pepper flakes
- 1/4 tsp turmeric
- 1 tbsp olive oil
Mint Pesto
- 3 ounces mint leaves (about 2 cups)
- 1 small flat leaf parsley leaves only
- 1 clove garlic
- 1/4 cup golden raisins
- 1 1/2 tsp kosher salt
- 1/2 cup olive oil
Instructions
- Preheat oven to 400°F.
- Drain and rinse the lentils. Mix with ground beef or lamb, salt, cumin, red pepper flakes and turmeric. Form into 8 large meatballs (I use a ice cream scoop).
- Grease a 9×13″ casserole dish with the tablespoon of olive oil. Arrange the meatballs with plenty of room in 2 rows of 4. Roast 20 minutes, uncovered.
- Mix together 2 cups water, lemon zest and turmeric. Sprinkle 1 cup rice around the roasted meatballs, pour liquid mixture over rice. Cover tightly with foil and bake for 40 minutes.
- In a blender or cup with immersion blender, puree the mint leaves, parsley, garlic, golden raisins, salt and olive oil until smooth.
- Remove foil and fluff rice. Serve plated with lemon rice, 2 meatballs and the mint pesto spooned over the meatballs.
Notes
- You can either use 1 cup from a 15 ounce can of lentils (use remainder in a soup) or you can also find cooked/steamed lentils in vacuum packed bags in the the vegetable department of most markets now, typically in the vegetarian section with the tofu, etc. The brand I use is Melissas Lentils Steamed – 9 Oz. Use the entire package.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
