Lentil Meatballs

One of the things I LOVE to do when I’m not writing is creating healthy, delicious, and nutritious recipes, and I’m always looking for ways to invent NEW takes on best-loved dishes.

Several nights a week, I enjoy MEATLESS MEALS, and my LENTIL MEATBALLS make a great meat substitute because they are packed with protein. They go great with pasta, with a salad, or in a sandwich with hummus. There are so many ways to enjoy them!

Lentil Meatballs

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Ingredients Method Notes

Ingredients

  

• 1 c. lentils, cooked to package instructions
• 1 c. onion and pepper mix (fresh or frozen)
• 1/2 c. fresh basil, chopped
• 1/2 c. Italian-seasoned breadcrumbs
• 1 tsp. Italian seasoning blend
• 1/4 tsp. garlic powder
• 1/4 tsp. garlic salt and pepper
• 1/2 c. Cheese blend (for example: shaved Parmesan, Romano, Asiago, Pecorino)
• 2 eggs
• extra virgin olive oil (for frying the lentil meatballs)

Method

 

1. Cook lentils to package instructions and set aside.
2. Sauté the onion and pepper mix in a skillet on the stovetop.
3. In a large bowl, add in cooked lentils.
4. Mix in onion and pepper mix.
5. Add in basil.
6. Add in breadcrumbs.
7. Add in Italian seasoning, garlic powder, and garlic salt and pepper.
8. Add in blend of cheeses.
9. Add in 2 eggs.
10. Mix ingredients together with a spoon or clean hands.
11. Form meatballs for frying.
12. Drizzle olive oil over skillet, add in lentil meatballs, and cook until crispy and golden on the outside.
13. Remove meatballs from heat.
14. Serve immediately or store in the fridge to enjoy later.

Notes

Lentil meatballs go great with a green salad (try it with my Tuscan Farro & Green Salad), with pasta (with a red sauce or just with some lemon-infused olive oil and shaved cheese), or in a pita sandwich with a bit of hummus.

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