Moroccan Lentil Meatballs with Roasted Red Pepper Sauce

Why You’ll Love This Recipe

These Moroccan Lentil Meatballs are packed with bold spices like cumin, coriander, cinnamon, and turmeric, offering a warm, earthy taste. The lentils provide a meaty texture while still being light and nutritious. The roasted red pepper sauce adds a smoky, creamy contrast that complements the spices in the meatballs perfectly. Whether you serve them over couscous, rice, or in a wrap, these lentil meatballs are a delicious and hearty meal that’s easy to make, full of plant-based protein, and bursting with flavor!

Ingredients

For the lentil meatballs:

• 1 cup dry green or brown lentils
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• ½ teaspoon ground turmeric
• 1 teaspoon paprika
• Salt and pepper, to taste
• 1 tablespoon olive oil (for sautéing)
• 1 egg (or flax egg for a vegan version)
• 1 cup breadcrumbs (use gluten-free breadcrumbs if needed)
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh cilantro, chopped (optional)

For the roasted red pepper sauce:

• 2 large red bell peppers
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• ½ cup vegetable broth (or chicken broth)
• 1 tablespoon tomato paste
• Salt and pepper, to taste
• 1 tablespoon lemon juice (optional)
• ½ teaspoon smoked paprika (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the lentils: Rinse the lentils thoroughly and cook them according to package directions, typically simmering for about 20-25 minutes until tender. Drain any excess water and let them cool for a few minutes.
2. Make the meatball mixture: While the lentils are cooling, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened. Add the minced garlic, cumin, coriander, cinnamon, turmeric, paprika, salt, and pepper. Stir well and cook for 1-2 minutes until fragrant. Remove from heat and let it cool slightly.
3. Form the meatballs: In a large mixing bowl, combine the cooked lentils, sautéed onion and spice mixture, egg, breadcrumbs, parsley, and cilantro (if using). Mash the lentils with a fork or potato masher until mostly mashed, leaving some texture. Mix everything together until it forms a cohesive dough. If the mixture is too wet, add a little more breadcrumbs.
4. Shape the meatballs: Using your hands, form the mixture into small meatballs, about 1-2 inches in diameter. Place them on a parchment-lined baking sheet.
5. Bake the meatballs: Preheat the oven to 375°F (190°C). Bake the meatballs for 20-25 minutes, or until they are golden brown and firm to the touch, flipping halfway through.
6. Make the roasted red pepper sauce: While the meatballs are baking, prepare the sauce. Roast the red bell peppers: You can do this by either placing them under the broiler for 8-10 minutes until the skin is charred and blackened, or you can roast them in a hot oven at 400°F (200°C) for 20 minutes, turning them halfway. Once roasted, place the peppers in a bowl and cover with plastic wrap to let them steam for 10 minutes. Peel off the skin, remove the seeds, and set the peppers aside.
7. Cook the sauce: In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the roasted red peppers, vegetable broth, tomato paste, salt, pepper, and smoked paprika (if using). Stir well and bring to a simmer for 5-7 minutes.
8. Blend the sauce: Transfer the sauce mixture to a blender or use an immersion blender to puree the sauce until smooth. Add lemon juice if desired for extra brightness.
9. Serve: Serve the lentil meatballs on a plate or over couscous, rice, or in a wrap, drizzling the roasted red pepper sauce over the top. Garnish with fresh herbs like parsley or cilantro.

Servings and Timing

• Servings: 4 servings
• Prep Time: 15 minutes
• Cook Time: 30 minutes (for the meatballs) + 20 minutes (for the sauce)
• Total Time: 45-50 minutes

Variations

• Vegan Version: To make these meatballs vegan, simply replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). You can also use vegan breadcrumbs.
• Additional Veggies: Add finely chopped spinach, carrots, or zucchini to the meatball mixture for extra nutrition.
• Spicy Version: Add a diced chili pepper or a pinch of cayenne pepper to the meatball mixture or the sauce for a spicy kick.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: These meatballs freeze well! Freeze the cooked meatballs and sauce separately in airtight containers for up to 2 months. To reheat, thaw in the fridge overnight and reheat in the oven at 350°F (175°C) for 15 minutes, or in a saucepan over medium heat.
• Reheating: Reheat the meatballs in a skillet or in the oven. Reheat the sauce in a saucepan over low heat, adding a little water or broth if needed.

FAQs

1. Can I use canned lentils for this recipe?

Yes, you can use canned lentils for convenience. Just be sure to drain and rinse them thoroughly before using them in the meatball mixture.

2. Can I use store-bought red pepper sauce instead of making my own?

Yes, you can use store-bought roasted red pepper sauce if you’re short on time. Just heat it up and serve with the meatballs.

3. Can I use another type of bean for the meatballs?

Yes, you can substitute lentils with chickpeas or black beans for a different flavor and texture. Just be sure to mash them well so they stick together.

4. Can I add cheese to the meatballs?

Yes, you can add grated Parmesan or feta cheese to the meatball mixture for added richness and flavor.

5. Can I serve these meatballs with pasta?

Absolutely! These lentil meatballs pair wonderfully with pasta. Serve them over spaghetti, penne, or any of your favorite pasta shapes for a delicious meal.

6. How can I make these meatballs spicier?

Add red pepper flakes, chopped fresh chili peppers, or a bit of cayenne pepper to the meatball mixture or the sauce for a spicy twist.

7. How do I know when the meatballs are cooked through?

The meatballs should be firm to the touch and lightly golden brown on the outside. If using a thermometer, they should reach an internal temperature of 165°F (74°C).

8. Can I make this dish ahead of time?

Yes, both the meatballs and the sauce can be made ahead of time. Store them separately in the refrigerator for up to 2 days or freeze for longer storage.

9. How do I make the meatballs more flavorful?

You can experiment with different herbs and spices. Try adding cumin, smoked paprika, coriander, or a pinch of cinnamon to enhance the flavor profile of the meatballs.

10. How do I store leftover sauce?

Store leftover sauce in an airtight container in the refrigerator for up to 3 days. You can also freeze the sauce for up to 2 months.

Conclusion

Moroccan Lentil Meatballs with Roasted Red Pepper Sauce are a flavorful, hearty, and satisfying dish that’s both healthy and delicious. Packed with rich spices and textures, these meatballs make a perfect plant-based meal for vegetarians or anyone looking to eat more wholesome dishes. The roasted red pepper sauce adds a smoky sweetness that perfectly complements the savory lentil meatballs, making this dish both unique and comforting. Enjoy this flavorful meal with rice, couscous, or a side of vegetables for a wholesome, satisfying dinner!

Moroccan Lentil Meatballs with Roasted Red Pepper Sauce

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Moroccan Lentil Meatballs with Roasted Red Pepper Sauce is a hearty, aromatic dish with savory lentil meatballs packed with spices, served in a smoky roasted red pepper sauce. This plant-based meal is full of flavor, easy to make, and perfect for any occasion.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 30 minutes (for the meatballs) + 20 minutes (for the sauce)
• Total Time: 45-50 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Baking, Blending
• Cuisine: Moroccan

Ingredients

1. For the lentil meatballs:
   • 1 cup dry green or brown lentils
   • 1 medium onion, finely chopped
   • 2 cloves garlic, minced
   • 1 teaspoon ground cumin
   • 1 teaspoon ground coriander
   • 1 teaspoon ground cinnamon
   • ½ teaspoon ground turmeric
   • 1 teaspoon paprika
   • Salt and pepper, to taste
   • 1 tablespoon olive oil (for sautéing)
   • 1 egg (or flax egg for a vegan version)
   • 1 cup breadcrumbs (use gluten-free breadcrumbs if needed)
   • 2 tablespoons fresh parsley, chopped
   • 1 tablespoon fresh cilantro, chopped (optional)
2. For the roasted red pepper sauce:
   • 2 large red bell peppers
   • 1 tablespoon olive oil
   • 2 cloves garlic, minced
   • ½ cup vegetable broth (or chicken broth)
   • 1 tablespoon tomato paste
   • Salt and pepper, to taste
   • 1 tablespoon lemon juice (optional)
   • ½ teaspoon smoked paprika (optional)

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Instructions

Cook the lentils: Rinse the lentils thoroughly and cook them according to package directions, typically simmering for about 20-25 minutes until tender. Drain any excess water and let them cool for a few minutes.

1. Make the meatball mixture: While the lentils are cooling, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened. Add the minced garlic, cumin, coriander, cinnamon, turmeric, paprika, salt, and pepper. Stir well and cook for 1-2 minutes until fragrant. Remove from heat and let it cool slightly.
2. Form the meatballs: In a large mixing bowl, combine the cooked lentils, sautéed onion and spice mixture, egg, breadcrumbs, parsley, and cilantro (if using). Mash the lentils with a fork or potato masher until mostly mashed, leaving some texture. Mix everything together until it forms a cohesive dough. If the mixture is too wet, add a little more breadcrumbs.
3. Shape the meatballs: Using your hands, form the mixture into small meatballs, about 1-2 inches in diameter. Place them on a parchment-lined baking sheet.
4. Bake the meatballs: Preheat the oven to 375°F (190°C). Bake the meatballs for 20-25 minutes, or until they are golden brown and firm to the touch, flipping halfway through.
5. Make the roasted red pepper sauce: While the meatballs are baking, prepare the sauce. Roast the red bell peppers: You can do this by either placing them under the broiler for 8-10 minutes until the skin is charred and blackened, or you can roast them in a hot oven at 400°F (200°C) for 20 minutes, turning them halfway. Once roasted, place the peppers in a bowl and cover with plastic wrap to let them steam for 10 minutes. Peel off the skin, remove the seeds, and set the peppers aside.
6. Cook the sauce: In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the roasted red peppers, vegetable broth, tomato paste, salt, pepper, and smoked paprika (if using). Stir well and bring to a simmer for 5-7 minutes.
7. Blend the sauce: Transfer the sauce mixture to a blender or use an immersion blender to puree the sauce until smooth. Add lemon juice if desired for extra brightness.
8. Serve: Serve the lentil meatballs on a plate or over couscous, rice, or in a wrap, drizzling the roasted red pepper sauce over the top. Garnish with fresh herbs like parsley or cilantro.

Notes

1. If you prefer a spicier dish, add a diced chili pepper or cayenne pepper to the meatball mixture or sauce.
2. Feel free to swap out lentils with other beans like chickpeas or black beans for a different texture.
3. If you’re making the dish ahead of time, store the meatballs and sauce separately to maintain the texture and freshness.

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 8g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 10g
• Protein: 15g
• Cholesterol: 0mg