Ingredients
- 2 cups Lentils Cooked
- 2 Eggs Beaten
- ¾ cup Ricotta
- ¼ cup Parmesan Cheese Grated
- ½ tsp Fennel Seed Crushed
- 2 Tbsp Parsley Fresh
- ½ tsp Thyme Dried
- ½ tsp Kosher Salt
- ½ tsp Black Pepper
- ⅔ cup Bread Crumbs
Equipment
- Oven
- Food Processor
- Large Mixing Bowl
- Baking Sheet
Instructions
- Preheat the oven to 400°F.
- In a food processor, pulverize the lentils into mush. Put them in a large mixing bowl.
- Add the beaten eggs, ricotta, Parmesan, garlic, fennel seed, parsley, thyme, salt and pepper and stir to mix well. Stir in the breadcrumbs and let the mixture sit for 20 minutes.
- Check the lentil mix by rolling a 1” round ball between your palms; it should hold together fairly well. If it seems pretty wet and is falling apart, stir in another tablespoon or two of breadcrumbs until the mixture stays together when rolled into a ball.
- Line a baking sheet with parchment paper. Roll the mixture into balls and line them up on a baking sheet (they don’t need a lot of space between, they won’t spread).
- Bake on the middle rack for 15-20 minutes until the tops are golden brown, gently turning them over halfway through baking.
Nutrition
Nutrition Facts
Lentil Meatballs
Amount per Serving
Calories
549
Calories from Fat 108
% Daily Value*
Fat
12
g
18
%
Saturated Fat
6
g
38
%
Trans Fat
0.01
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
3
g
Cholesterol
110
mg
37
%
Sodium
600
mg
26
%
Potassium
1057
mg
30
%
Carbohydrates
73
g
24
%
Fiber
30
g
125
%
Sugar
3
g
3
%
Protein
38
g
76
%
Vitamin A
594
IU
12
%
Vitamin C
7
mg
8
%
Calcium
277
mg
28
%
Iron
9
mg
50
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Black Pepper, Bread Crumbs, Eggs, Fennel Seed, Fresh Parsley, Fresh Thyme, Kosher Salt, Lentils, Parmesan Cheese, Ricotta