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Lentil-Turkey Meatballs on Grilled Bread

Rated : 
 by 9 people
Makes: 4 servings Prep 20 mins Total Time 30 mins View Nutrition Facts


  • Nonstick cooking spray
  • 1/2 cup  rinsed and drained canned lentils
  • 1 large egg
  • 1/4 ounce  finely shredded Parmesan (about 3 tablespoons) plus additional for sprinkling (optional)
  • 1 tablespoon  Dijon mustard
  • 1/2 teaspoon  black pepper
  • 3/4 pound  93 percent lean ground turkey
  • 1/2 cup  bread crumbs, preferably whole-wheat
  • 4 tablespoons  prepared pesto
  • 1 tablespoon  seasoned rice wine vinegar
  • 1 tablespoon  water
  • 4 slices rustic whole-grain bread
  • 2 teaspoons  extra-virgin olive oil
  • 2 cups  baby arugula


1. Preheat the oven to 425 degrees . Line a rimmed baking sheet with aluminum foil and coat with cooking spray.

2. In a large bowl, lightly mash lentils with a fork. Add egg, 3 tablespoons Parmesan, mustard and pepper and stir to combine. Add turkey and bread crumbs to lentil mixture and knead gently until just combined.

3. Form turkey mixture into 12 meatballs, about 2 tablespoons each, and place on prepared baking sheet. Bake until no longer pink in the center, 14 to 16 minutes.

4. Meanwhile, combine pesto, vinegar and water in a small bowl. Brush bread with oil on one side and lay oil side down in a large skillet. Toast over medium heat, about 6 minutes. Divide bread among four plates, toasted side up. Top with meatballs, pesto mixture, arugula and, if desired, Parmesan.

Lentil-Turkey Meatballs on Grilled Bread
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