1/9 Photos of Moroccan Meatball and Lentil Bake With Company!
French Tart's Note:
A lightly spiced & fruity North African inspired dish with a tasty vegetable accompaniment or company as the title says! Made with easily available ingredients & it is also very adaptable. This recipe is a complete meal, but you could if you wish, serve it alongside steamed rice or couscous. Flatbreads would also be ideal, especially for mopping up all the lentils & spicy juices.
My Private Note
Units: US | Metric
- 907.18 g minced beef
- 1 garlic clove, peeled & crushed
- 4.92 ml ground cumin
- 4.92 ml ground coriander
- 4.92 ml cinnamon
- 1 large white onion, peeled & finely diced
- 1 egg, beaten
- 56.69 g flour
- salt & pepper
- 29.58 ml olive oil
- 14.79 ml olive oil
- 1 garlic clove, peeled & crushed
- 1 white onion, peeled & diced
- 9.85 ml ground cumin
- 9.85 ml ground coriander
- 4.92 ml cayenne pepper
- 113.39 g split red lentils or 113.39 g puy lentils
- 453.59 g chopped tomatoes
- 473.19 ml vegetable stock
- 1 cinnamon stick
- 226.79 g no-soak whole dried apricots
- 453.59 g cherry tomatoes, on the vine
CARAMELISED VEGETABLE ACCOMPANIMENT
- 1Heat oven to 180C/fan 160C/gas 4.
- 3Mix the garlic, cumin, coriander and cinnamon, salt & pepper together.
- 4Break up any lumps in the minced beef and add the spices, finely diced onion and the beaten egg.
- 5Mix together well, using your hands.
- 6Shape into balls the size of a walnut - you should get about 32 to 36 meatballs.
- 7Roll them into the flour and heat up the olive oil in a large frying pan.
- 8Fry them in batches - do not overcrowd the pan - fry until golden brown, are firm & keeping their shape.
- 9Put the meatballs to one side.
- 11Heat up the olive oil in the same frying pan as the meatballs were cooked inches.
- 12Fry the garlic and onion over a low heat until translucent & golden but not brown.
- 13Add the spices and then the lentils and stir them around to get a good coating of the oil.
- 14Add the tinned tomatoes, vegetable stock, cinnamon stick & the dried apricots.
- 15Give them all a good stir and cook over a low heat for about 2 minutes.
- 16Pour the lentils into a large ovenproof dish and place the meatballs on top. Scatter the cherry tomatoes around the meatballs.(They look good if kept on the vine).
- 17Cover and cook for about 1 hr, or until the sauce has thickened.
- 18Take the cover off for the last 10-15 minutes and allow the meatballs & cherry tomatoes to brown.
- 19Remove the cinnamon stick before serving.
- 20Whilst the meatball & lentil bake is cooking, prepare and cook the vegetable accompaniment.
- 21Take a large wok and heat up the olive oil.
- 22Add the fennel bulb, onions & carrots and stir well.
- 23Add the brown sugar, stir well & turn up the heat. Cook the vegetables until they are tinged brown on the edges and the sugar has completely dissolved.
- 24Turn the heat down and add the vegetable stock, cover the wok and cook for about 30 minutes or until the vegetables are tender but still holding their shape.
- 25Add the orange juice and mix well, cook without a lid for a further 5 minutes.
- 26Pour into a serving dish & garnish with grated orange zest, fennel seeds and some of the green fronds from the fennel.
- 27Serve alongside the meatball and lentil bake.
- 28Garnish the meatball & lentil bake with some of the green fronds from the fennel bulbs.
- 29Flatbreads, rice or couscous would also be good accompaniments, if needed, for this meal.
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Nutritional Facts for Moroccan Meatball and Lentil Bake With Company!
Serving Size: 1 (472 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 796.4
- Calories from Fat 327
- Total Fat 36.3 g
- Saturated Fat 10.8 g
- Cholesterol 133.8 mg
- Sodium 202.1 mg
- Total Carbohydrate 81.7 g
- Dietary Fiber 17.6 g
- Sugars 40.2 g
- Protein 40.6 g
The following items or measurements are not included: