Growing Chefs! Ontario Chicken and Lentil Meatballs

Chicken and Lentil Meatballs

Lentils are a great way of stretching ground meats without missing out on protein. When used in a 6040 ratio of meat to lentils you won’t even know they’re there, so you can almost double your recipe’s yield!
Serves 4 to 6
1/2 kilogram ground chicken1 egg3/4 cup dried red lentils2 tablespoons dijon mustard2 teaspoons dried oregano2 teaspoons dried basil1 teaspoon dried thyme2 cloves garlic, minced1/2 cup panko breadcrumbs Grapeseed oil for frying Salt Pepper
Measuring cupsMeasuring spoonsBowls of various sizesLarge frying panBaking sheet with parchment paperTongsRaspMedium pot with lidStrainerDish towel

Get Organized!

Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Mince the garlic using the rasp.

Measure out the lentils, mustard, oregano, basil, thyme, and breadcrumbs.

Get Cooking!

Preheat the oven to 375°F.

Put the lentils into the pot, add water to the pot until the lentil are covered by approximately 4 centimeters of water. Place the pot on high heat and bring to a boil, then reduce the heat, cover, and simmer until the lentils are tender, about 10 minutes.

Once the lentils are cooked, strain them over a sink and allow to cool enough to be handled.

In a large bowl, combine the chicken, egg, breadcrumbs, oregano, basil, thyme, mustard, and cooled lentils. Season with salt and pepper and mix thoroughly.

To check seasoning, take a small piece of the mixture and place it in the pan over medium high heat. Cook for a couple of minutes on each side until it is cooked through, or reached an internal temperature of 165°F. Allow to cool, taste, and adjust seasoning if necessary.

Form the chicken mixture into golf ball sized meatballs.

With the frying pan over medium high heat, add a drizzle of grapeseed oil and place the meatballs in the pan. If there isn’t a sizzling sound when the meatballs touch the pan, take them out and allow the pan to get hotter.

Sear the meatballs in batches for 2 – 3 minutes on both the top and bottom, until a golden brown colour forms, transferring the seared meatballs to the baking sheet when they are seared.

Place the baking sheet in the oven and bake for 10 – 15 minutes, until the chicken is cooked through and the internal temperature of the meatballs is 165°F.

Serve with pasta and sauce, or as a meatball sub! This recipe can also be used to make amazing chicken and lentil burgers!