Potato and Lentil Meatballs Recipe

A glass of buttermilk with lots of foam. Fresh lettuce, fragrant mint and parsley... Topped with pomegranate syrup or lemon. It's that easy to paint a picture of happiness with lentil meatballs and side dishes. The consistency of lentil meatballs, one of our most economical and traditional pleasures, has always been an important issue. If there is too much water, it will be runny; if there is too little, it will be too dry. The oil you use in it also causes its taste to be light or heavy. If you add the greens at the first stage, they will wilt and their flavor may be lost. Therefore, it is necessary to put them later.

This time, we are here with a recipe that will not cause you to have any consistency or taste problems when making lentil meatballs. We put potatoes in it and make it have a wonderful taste and consistency. We are making a delicious and very economical recipe for dinner. Won't you please?

How to Make Potato and Lentil Meatballs Recipe?

• Take the washed red lentils in a pot. After peeling the potatoes, slice them into large pieces and add them to the lentils. Add enough water to cover it and let it boil.
• Once the lentils are crushed and the potatoes are boiled, remove them from the stove.
• Add bulgur to the remaining watery mixture, mix well and close the lid. Let it brew for about 10 minutes. Mash the potatoes well and mix all the ingredients together.
• Transfer tomato paste, olive oil and onion into a pan. Roast well. Add it to bulgur, potatoes and lentils and mix.
• After the initial heat has passed, add finely chopped parsley and spring onions.
• Finally, add all the spices, pomegranate syrup, 2 tablespoons of olive oil and salt and mix well.
• Shape it with your hand. Serve on a bed of lettuce with lemon slices. Bon appetit!