Lentil Ricotta "meatballs"

READY IN: 40mins
Recipe by valgal123

This recipe comes from www.injennieskitchen.com I haven't tried it. The recipe requires 2 hr chill time Every step of the way I kept getting pleasantly surprised while making these. The real moment of truth was when I simmered them in some marinara sauce. I was worried they would fall apart, but they stood up to a good soaking to my sheer delight. The recipe requires 2 hr chill time

Top Review by JERSEY FLOURCHILD

Delicious! I have been looking for a lentil meatball recipe for a bit, and I have found one that I can live with happily. Followed the recipe as posted with only the addition of some chopped fresh chives. I served them in a mushroom maderia sauce to keep everything vegetarian. They were a hit! I packaged the left over lentils in 2 cup portions and froze them for future dinners. Thanks Valgal!

Ingredients Nutrition

  • 2 cups cooked lentils, pureed
  • 2 large eggs, lightly beaten
  • 23 cup plain breadcrumbs
  • 12 cup fresh ricotta
  • 14 cup grated parmesan cheese
  • 1 12 teaspoons chopped parsley
  • salt & freshly ground black pepper, to taste
  • canola oil (for frying)
  • marinara sauce (optional)

Directions

  1. Add all ingredients to a deep bowl. Mix very well, using hands or a wooden spoon. Cover and refrigerate for two hours or overnight.
  2. When ready to cook, shape mixture into 1 1/2-inch balls. Heat about 1/2-inch of oil in a nonstick skillet over medium flame. Add shaped "meatballs" and cook until browned all around, turning only once. Transfer to a paper towel-lined plate and let excess drain off. Add to simmering marinara sauce if serving immediately, or store in a tightly covered container up to three days.

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