Golden Chicken and Red Lentil Meatballs with Roasted Yogurt Sauce

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Line a baking tray with parchment paper or lightly grease it with some of the olive oil.

2. 2

   Place the red lentils and water in a small saucepan. Cook over medium heat for 10 to 12 minutes, until the lentils are tender and most of the water has been absorbed. Let them cool for 5 minutes.

3. 3

   Meanwhile, in a large bowl, combine the ground chicken, egg, onion, 1 grated garlic clove, ground oats, half of the cumin, half of the smoked paprika, half of the salt, half of the black pepper, and half of the fresh parsley.

4. 4

   Add the cooked, warm lentils to the bowl mixture. Mix well with a spoon or clean hands until evenly combined.

5. 5

   Shape into 16 equal meatballs and place them on the tray. Brush or drizzle them with half of the olive oil. Bake at 220°C / 425°F for 14 to 16 minutes, until golden and fully cooked.

6. 6

   On another section of the same tray, or on a separate tray, toss the red bell pepper strips with the remaining olive oil, remaining cumin, remaining smoked paprika, remaining salt, and remaining black pepper. Roast at 220°C / 425°F for 12 to 15 minutes, until tender with lightly charred edges.

7. 7

   Transfer the roasted pepper to a blender or small processor. Add the Greek yogurt, the remaining garlic clove, lemon juice, and the rest of the fresh parsley. Blend until smooth. If you prefer to serve it warm, heat it gently for 1 to 2 minutes over very low heat without letting it boil.

8. 8

   Serve the meatballs hot with the roasted yogurt sauce spooned over or on the side.