Here is simple recipe that I’m starting the New Year off with. Lentil Meatball and Feta Flatbread. A great weeknight meal that comes together in under an hour. The meatballs are packed with brown rice parsley, feta, tomato paste and dried herbs. They’re full of protein and flavor, as well as super easy to prepare. Enjoy.
Lentil & Feta Meatball Flatbreads//serves 4
Adapted from Donna Hay’s Lamb & Feta Meatball Flatbreads
4 tablespoons olive oil, divided
1 medium onion (minced)
3 garlic cloves minced
1 ½ cups cooked lentils (I used the black lentils)
1 cup cooked brown rice
1 cup feta, crumbled
1 tablespoon oregano
1 tablespoon basil
¼ cup parsley, chopped
1 tablespoon tomato paste
¼ teaspoon salt and black pepper to taste
Cucumber, thinly sliced
Red onion, thinly sliced
Flat leaf parsley
Cracked black pepper for sprinkling
Heat a large skillet over medium high heat. Once skillet is hot, add 2 tablespoons of olive oil, onion and garlic. Sauté for 2-3 minutes, or until slightly golden brown. Remove from heat.
In a food processor, combine the onion, garlic and remaining 8 ingredients. Pulse, mixing until well combined. Do not puree the mixture. Taste and adjust seasonings as needed.
Roll tablespoons of the mixture into balls. Heat the skillet and add the remaining 2 tablespoons of olive oil. Brown for 4-5 minutes, or until golden brown on all sides. Transfer meatballs to a sheet pan to cool.
Top each flatbread with yogurt, lentil meatballs, cucumbers, red onion, parsley and feta.