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Vegetarian Lentil Meatballs

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What’s not to like about mini meatballs for dinner? Especially mini meatballs that are made out of lentils – no meat! I love eating anything that comes in a mini size for 2 reasons. One, for most mini things you can have more than one: mini Quiche, mini sliders, mini muffins, mini Dairy Queen blizzards, well that’s the exception. One mini blizzard from DQ is enough. Two, you don’t have to feel bad or guilty about eating something mini. A few bites of something mini won’t hurt you. Remember, everything in moderation! These vegetarian lentil meatballs, I’m sure could be made into regular size but hey once you go mini, you never go back. I have been using my melon scooper for many of my recipes and I don’t want to stop. These mini meatballs were made from none other but a cup and some of the lentils…

 

 

Vegetarian Lentil Meatballs with homemade Spinach Pesto

Serving size: 12 mini meatballs

Ingredients:

  • 1 1/2 cups cooked lentils
  • 1 egg, 1 egg white, whisked
  • 1/4 cup ricotta
  • 1/4 cup parmesan cheese
  • 1/4 tsp garlic powder
  • 1/4 tsp dried basil
  • 1/2 cup panko bread crumbs
  • 1 to 2 Tbsp olive oil for pan

Directions:

  1. In medium-sized bowl, mix together all ingredients.
  2. Place bowl in fridge for 1 hour to firm up.
  3. With melon scooper or Tbsp and hands create small meatballs.
  4. In skillet, on medium heat, warm olive oil.
  5. Place meatballs in pan and brown on all sides, turning every 2 to 3 minutes.
  6. Finally, place meatballs in oven for 15 minutes on 350F to crisp up.
  7. ENJOY with a dousing of pesto!

 

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About Lesley

I am a 29 year old Pennsylvanian who enjoys running, good eats, family and friends!

3 responses »

  1. I made this for dinner tonight. I had trouble keeping some of them together after I rolled them–any suggestions for technique or something to add to keep them together better?
    Anyway, I had them with some tomato sauce with some grated parmesan, and they taste great!

    Reply
    • You could freeze/refrigerate them for 30 minutes or so to harden the mixture up a bit. You could add any additional binding agent: egg white, almond/walnut meal, flour or even parmesan cheese – any of these will thicken up the mixture a bit. Hope those might help! Let me know.

      Reply
  2. Pingback: 10 NYE Appetizer Ideas « be filled up

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