Chicken & Sundried Tomato Meatballs With Warm Lentil Salad
|For the meat balls|
|Garlic||2 Clove (10 gm)|
|Sun dried tomatoes||5 , dipped in olive oil|
|Bread crumbs||1 Cup (16 tbs)|
|Egg||1 , beaten|
|For the vinaigrette|
|Dijon mustard||3 Tablespoon|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Extra virgin olive oil||1⁄3 Cup (5.33 tbs)|
|For the salad|
|Green lentils/Black or orange letils||1 Cup (16 tbs)|
|Water||2 Cup (32 tbs)|
|For the sauce|
|Chopped onions||1 Cup (16 tbs)|
|Garlic powder||1 Tablespoon|
|Dried oregano||1 Tablespoon|
|Olive oil||2 Tablespoon (For frying the meat balls)|
1.Wash and drain the lentils.
2.Cut the onion in half and stick garlic cloves in it.
3.Tie Parsley and bay leaf together with a string.
4.For the vinaigrette - In a bowl add Dijon mustard, pepper, salt, extra virgin olive oil and blend together.
5.Cook the lentils with water and onion with garlic cloves, also add parsley and bay leaf which is tied together, simmer over medium heat for about 15 minutes. Take out the parsley bunch once the lentils are cooked.
6.Add onions and vinaigrette to the drained and cooked lentils and mix it together.
7.In another bowl, blend together Hungarian peppers, garlic cloves, sun dried tomatoes, salt and pepper with bread crumbs.
8.Pour this mixture over chicken with beaten egg and make around 20 meat balls with wet hands.
9.Fry the balls in a pan with olive oil over medium heat.
10.For the sauce- In the same pan add chopped tomatoes ,garlic powder, dried oregano and let it bubble nicely, put the meat balls in the sauce and stir it for 5 minutes.
11.Serve the meat balls with sauce and lentil salad.