1 (14-oz.) can lentils, rinsed and drained
3/4 cup plain breadcrumbs
1/2 cup red onion
1/4 cup fresh parsley leaves
1 egg *sub flax egg if making vegan
2 Tbsp. tomato paste
1 tsp. soy sauce or tamari
1 tsp. dried oregano
1 tsp. smoked paprika
1/2 tsp. garlic powder
1/2 tsp. each salt and pepper
2 Tbsp. extra-virgin olive oil
Creamy Red Pepper Sauce
1 Tbsp. extra-virgin olive oil
2/3 cup finely chopped red bell pepper
1/2 cup minced red onion
2 garlic cloves, minced
2 Tbsp. tomato paste
3/4 cup vegetable broth
1/2 cup heavy cream
1/4 tsp. each salt and pepper
2 Tbsp. finely chopped fresh parsley
Juice of 1/2 lemon
1. Combine all lentil meatball ingredients (except oil) in the bowl of @cuisinart Core Custom 13-Cup Food Processor. Pulse, mixing until combined, but not pureed, leaving a little texture. Scoop into 14 portions; roll into balls.
2. Heat 2 Tbsp. olive oil in a large skillet over medium. Add meatballs; cook 5 to 7 minutes, rotating to brown all sides, until golden brown and crisp. Transfer to a plate.
3. Prepare Creamy Red Pepper Sauce by adding 1 more Tbsp. olive oil to pan, along with bell pepper and red onion. Cook 5 to 6 minutes, until soft. Add garlic and tomato paste; cook 2 minutes, until aromatic. Stir in broth, heavy cream, salt and pepper; gently simmer for 5 to 6 minutes, until sauce slightly reduces. Add meatballs to sauce; garnish with parsley and lemon juice. Serve over couscous, if desired.