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lentil meatballs with fresh herbs
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Lentil Meatballs

Course Main Course
Keyword Black Pepper, Bread Crumbs, Eggs, Fennel Seed, Fresh Parsley, Fresh Thyme, Kosher Salt, Lentils, Parmesan Cheese, Ricotta
Cooking Method Food Processor, Oven
Prep Time 9 minutes
Cook Time 20 minutes
Resting Time 20 minutes
Total Time 49 minutes
Servings 4
Calories 549kcal
Author Recipe Adapted From: Boston University Sargent Choice Nutrition Center

Equipment

  • Oven
  • Food Processor
  • Large Mixing Bowl
  • Baking Sheet

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

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

Calories: 549kcal | Carbohydrates: 73g | Protein: 38g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 110mg | Sodium: 600mg | Potassium: 1057mg | Fiber: 30g | Sugar: 3g | Vitamin A: 594IU | Vitamin C: 7mg | Calcium: 277mg | Iron: 9mg