Lentil Ricotta "meatballs"

Recipe by valgal123
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READY IN: 40mins
SERVES: 18
YIELD: 18 balls
UNITS: US

INGREDIENTS

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

  • Add all ingredients to a deep bowl. Mix very well, using hands or a wooden spoon. Cover and refrigerate for two hours or overnight.
  • 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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