Turkish-Spiced Lentil & Walnut Meatballs with Pomegranate-Walnut Sauce & Herbed Bulgur
Prep 20 min · Cook 25 min · Serves 1 · medium
Crispy pan-fried lentil and walnut meatballs infused with warm Turkish spices, bathed in a tart pomegranate-walnut reduction, served over fluffy herbed bulgur with sautéed spinach. A hearty, protein-packed dinner with Middle Eastern warmth and sophistication.
Ingredients
- 0.75 cup cooked brown lentils, drained and cooled
- 0.33 cup walnuts, finely chopped
- 0.25 cup cooked bulgur, cooled
- 2 cloves garlic, minced
- 0.75 tsp ground cumin
- 0.25 tsp ground cinnamon
- 0.5 tsp sumac, optional but recommended
- 2 tbsp pomegranate molasses
- 0.25 cup pomegranate juice, unsweetened
- 1 tbsp tahini
- 3 tbsp fresh parsley, chopped
- 2 tbsp fresh mint, chopped
- 0.5 cup bulgur wheat, dry
- 1 cup vegetable broth
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