LENTIL “MEATBALLS”

Absolutely delicious!!! The things I changed are: I didn’t use grated Parmesan. I used 1/2 cup shaved Italian cheese. Cooked lentils in veggie broth. Used Italian seasoned breadcrumbs. Added 4/5 gloves of garlic. And once I made it with vegan egg and it came out good too. Usually use real egg. Didn’t add salt or pepper didn’t need it
Delicious! Even my picky toddler loves them!

Ingredients
for 12 servings

• 2 tablespoons  olive oil, plus 1 tsp, divided
• 3 cloves garlic, minced
• 1 shallot, minced
• 1 ½ cups  green lentil, cooked (300 g)
• 1 egg
• 1 tablespoon  tomato paste
• ¼ cup  fresh italian parsley, chopped (10 g)
• ⅓ cup  grated parmesan cheese (35 g)
• 1 tablespoon  whole wheat breadcrumbs
• 1 ½ tablespoons  italian seasoning
• salt, to taste
• pepper, to taste

Preparation

1. Preheat oven to 375˚F (190˚C).
2. Heat a large skillet over medium heat then add 1 tablespoon of olive oil, shallot and garlic and sauté for 2-3 minutes, or until slightly golden brown then remove from heat.
3. To a food processor, add the garlic and shallot, lentils, egg, 1 teaspoon of olive oil, tomato paste, parsley, Parmesan, bread crumbs, Italian seasonings, salt, and pepper and pulse, mixing until just combined.
4. Transfer the mixture to a medium-sized bowl.
5. Use a cookie dough scoop to scoop out balls of mixture then carefully form into balls.
6. Arrange on a parchment paper-lined baking sheet.
7. Bake for 10-15 minutes.
8. Remove meatballs from oven and allow to cool for 5-10 minutes.

Read more> Lentil “Meatballs”

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