2 pounds ground beef
1 medium white onion, finely chopped
2 poblano beans, coarsely chopped
1 large tomato, scooped
3 1/2 cups dry lentils
1 tablespoon garlic powder
4 cloves garlic, peeled
1 tablespoon dried crushed red pepper
2 teaspoons salt
1 teaspoon ground black pepper
1 1/2 pounds tomato skins
licorice salt to taste
to taste
6 bay leaves
4 tablespoons paprika
5 teaspoons red pepper flakes
1/2 cup tomato paste
3/4 cup chicken broth
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
In skillet over medium-high heat, add onion, potatoes, tomatoes, lentils, garlic powder, red pepper, salt and black pepper to cook through. Stir 1/4 cup of sauce into skillet mixture, simmer 30 seconds. Stir remaining sauce over low heat.
Transfer tomato paste and bread crumbs to a shallow baking dish. Puree cooked tomato paste, onion, potatoes, lentils, garlic powder, garlic, crushed red pepper, salt and pepper. Pour mixture into prepared dish and cover.
Bake in preheated oven 30 minutes, until golden brown. Sprinkle reserved ingredients over meatballs in oven to prevent burning.