Lentilricottameatballs Recipes

MINI LENTIL MEATBALLS

Steps:

• In a food processor, add the garlic and pulse until finely chopped.
• Now add the onion and pulse until minced. You don't want any big pieces or they will ruin the texture of the meatball.
• With a plastic spatula, transfer the onion/garlic mixture to a mixing bowl and set aside. It's okay if some remnants are left, just try to get most of it.
• Now in the food processor, pulse the lentils, nutritional yeast, wheat gluten, soy sauce, tomato paste, olive oil and water.
• Once everything gets mixed well, puree them until totally smooth, scraping down the sides to make sure you get everything.
• Combine this mixture with the onion mixture and add in the breadcrumbs. Mix really well with your hands for about 2 minutes.
• Preheat oven to 350°F.
• Roll the meatballs into cherry sized balls.
• Preheat a large skillet over medium heat and pour in a thin layer of olive oil. You don't want to crowd the pan, so pan fry in two batches. You should be able to tilt the pan and have all the meatballs roll around and get coated in oil, cooking until browned (no more than 5 minutes.).
• Transfer first batch to a baking pan, cook the second batch, and transfer all meatballs to the baking pan.
• Bake for 18 to 20 minutes, shaking the pan every once in awhile to toss the balls so that they cook evenly.

LENTIL RICOTTA "MEATBALLS"

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.