Italian Style Lentil Balls Recipes

LENTIL "MEATBALLS" RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• Heat a large skillet over medium heat then add 1 tablespoon of olive oil, shallot and garlic and sauté for 2-3 minutes, or until slightly golden brown then remove from heat.
• To a food processor, add the garlic and shallot, lentils, egg, 1 teaspoon of olive oil, tomato paste, parsley, Parmesan, bread crumbs, Italian seasonings, salt, and pepper and pulse, mixing until just combined.
• Transfer the mixture to a medium-sized bowl.
• Use a cookie dough scoop to scoop out balls of mixture then carefully form into balls.
• Arrange on a parchment paper-lined baking sheet.
• Bake for 10-15 minutes.
• Remove meatballs from oven and allow to cool for 5-10 minutes.
• Serve with spaghetti.
• Enjoy!

ITALIAN STYLE LENTIL BALLS

Steps:

• Place lentils, bay leaf, rosemary and vegetable broth in a medium sauce pan and bring to a boil before reducing to a simmer and covering for approximately 40 minutes or until lentils are tender and broth is absorbed. Remove the bay leaf and discard and set lentils aside, uncovered.
• Pre-heat oven to 375°F after lentils have been cooking for 20 to 30 minutes.
• Meanwhile, prepare the flax egg using a mixture of 1 tbsp of ground flax and 3 tbsp of water for a single flax egg as per original recipe. Set aside.
• Heat oil in a medium pan and sauté onion with salt on medium for 5 to 7 minutes until onion is translucent, and slightly browned.
• Add carrots and garlic and continue to sauté for an additional 5 to 7 minutes until carrots are tender. If necessary, you may add a tablespoon of water at a time to prevent sticking, but we did not find this necessary in a well-seasoned cast iron pan.
• Add oregano, basil, garlic powder and onion powder and continue to sauté for an additional 1 to 2 minutes until fragrant. Remove from heat.
• Place the rolled oats in a food processor and pulse for about 30 seconds, being sure to maintain some texture to the oats. While a food processor is preferred, you can alternatively use a blender in the same manner.
• Place the lentil and vegetable mixtures in the food processor with the oats, chopped parsley, Worcestershire sauce and tomato paste and pulse a few times until mixture is combined, but not mushy.
• Place the mixture into a large bowl and add the flax egg, mixing to combine.
• Use a soup spoon, collect enough mixture to roll into balls approximately 1 inch in diameter or 30g each. This size should yield about 24 lentil balls.
• Bake on a wire cooling rack set atop a baking sheet (for even heating) at 375°F for 20 minutes.