Lentil Ricotta Meatballs
 
 
Vegetarian meatballs that have amazing flavor and actually hold up!
Yield: About 14-15 meatballs
Ingredients
  • 2 cups cooked lentils, pureed
  • 1 large egg, lightly beaten
  • ⅔ cup plain breadcrumbs
  • ½ cup part-skim ricotta
  • ¼ cup grated Parmesan cheese
  • 1 clove garlic, minced
  • 1½ teaspoon chopped fresh parsley
  • ½ tsp dried basil
  • ½ tsp dried oregano
  • Salt and freshly ground pepper, to taste
  • Vegetable oil for frying
Instructions
  1. Combine lentils, eggs, breadcrumbs, ricotta, parmesan, garlic, parsley, basil and oregano in a large bowl. Use your hands (or a spoon, but come on, keep it real) to mash them all together. Refrigerate the mixture for at least two hours.
  2. Shape mixture into golf-ball size balls. In a large, heavy, shallow skillet, heat about ½ inch of vegetable oil. Add meatballs and cook for about 3-4 minutes per side, until browned. Drain on paper towels.
  3. If making spaghetti and meatballs, you can simmer these in your favorite marinara sauce immediately after frying. Otherwise, store in the refrigerator until ready to use.
Recipe by Baked In at https://www.baked-in.com/2013/05/31/lentil-ricotta-meatballs/