Lentil Ricotta Meatballs Recipes

LENTIL RICOTTA "MEATBALLS"

Lentil Ricotta

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

Provided by valgal123

Categories Healthy

Time 40m

Yield 18 balls, 18 serving(s)

Number Of Ingredients 9

Ingredients

2 cups cooked lentils, pureed
2 large eggs, lightly beaten
2/3 cup plain breadcrumbs
1/2 cup fresh ricotta
1/4 cup grated parmesan cheese
1 1/2 teaspoons chopped parsley
salt & freshly ground black pepper, to taste
canola oil (for frying)
marinara sauce (optional)

Steps:

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.

LENTIL "MEATBALLS" RECIPE BY TASTY

Lentil

Here's what you need: olive oil, garlic, shallot, green lentil, egg, tomato paste, fresh italian parsley, grated parmesan cheese, whole wheat breadcrumbs, italian seasoning, salt, pepper

Provided by Kahnita Wilkerson

Categories Dinner

Time 30m

Yield 12 servings

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil, plus 1 tsp, divided
3 cloves garlic, minced
1 shallot, minced
1 ½ cups green lentil, cooked
1 egg
1 tablespoon tomato paste
¼ cup fresh italian parsley, chopped
⅓ cup grated parmesan cheese
1 tablespoon whole wheat breadcrumbs
1 ½ tablespoons italian seasoning
salt, to taste
pepper, to taste

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!

Nutrition Facts : Calories 97 calories, Carbohydrate 11 grams, Fat 3 grams, Fiber 1 gram, Protein 5 grams, Sugar 0 grams

CHEF JOHN'S RICOTTA MEATBALLS

Chef John's Ricotta Meatballs image

Ricotta-spiked meatballs are so tender, so flavorful, and so delicious. There are hardly any ingredients. Of course we're going to throw this over some spaghetti, because we're Americans and that's what we do with meatballs.

Provided by Chef John

Categories World Cuisine Recipes European Italian

Time 1h

Yield 8

Number Of Ingredients 14

Ingredients

½ onion, minced
2 tablespoons olive oil
3 cloves garlic, minced
1 pound ground beef
1 cup whole milk ricotta cheese
¼ cup packed chopped Italian parsley
1 egg, beaten
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 pinch cayenne pepper, or to taste
⅓ cup dry bread crumbs
2 tablespoons olive oil
1 (28 ounce) jar marinara sauce
1 cup water

Steps:

Saute onion in 2 tablespoons olive oil in a skillet over medium heat until onion is translucent, about 5 minutes. Stir garlic into onion and turn off heat. Transfer onion mixture to a large mixing bowl.
Stir ground beef, ricotta cheese, parsley, egg, kosher salt, black pepper, and cayenne pepper with onion mixture until almost combined; stir in bread crumbs and continue to mix until thoroughly blended.
Roll about 2 tablespoons of mixture into a 1-inch ball for each meatball. Pour 2 tablespoons olive oil in same skillet used to cook onions. Place skillet over medium heat and brown meatballs on all sides in hot oil, about 5 minutes. Hold a crumpled paper towel in a tongs and use it to remove excess grease from skillet.
Pour marinara sauce and water over meatballs in skillet. Stir to combine and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until meatballs are cooked through and no longer pink in the center, about 30 minutes.

Nutrition Facts : Calories 331.1 calories, Carbohydrate 18.9 g, Cholesterol 75.3 mg, Fat 20.9 g, Fiber 3 g, Protein 16.3 g, SaturatedFat 7 g, Sodium 864.6 mg, Sugar 9.4 g

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