Lentil Meatballs with Lemon Pesto¶
 Total Time |
|---|
| 40 minutes |
Ingredients¶
2 cups lentils
2 eggs
0.75 cup Ricotta- 0.25 cup Parmesan
1 clove garlic
0.5 tsp fennel seed
2 Tbsp parsley- 1 pinch thyme
- 1 tsp salt
- 1 tsp pepper
0.67 cup panko breadcrumbs- 1 clove garlic
0.25 cup pine nuts- 1 lemon zest
- 1 lemon juice
- 0.5 tsp salt
- 1 cup basil
0.33 cup olive oil
2 Tbsp water- 2 Tbsp Parmesan
Cookware¶
- 1 food processor
- 1 mixing bowl
- 1 baking sheet
- 1 parchment paper
Instructions¶
Step 1¶
In a food processor, pulverize the cooked lentils into mush.
Step 2¶
Put them in a mixing bowl, and add the lightly beaten eggs, Ricotta, grated Parmesan, minced 1 clove of garlic, minced fennel seed, chopped parsley, thyme, salt, and pepper.
Step 3¶
Stir in panko breadcrumbs and let sit for 20 minutes.
Step 4¶
For the pesto sauce, put 1 clove of garlic, pine nuts, lemon zest and lemon juice and ½ tsp of salt in a food processor. Add packed basil leaves and olive oil until you get a smooth, sauce-like consistency.
Step 5¶
Add water, oil, or lemon juice to thin as desired.
Step 6¶
Stir in 2 Tbsp of grated Parmesan and set aside.
Step 7¶
Preheat the oven to 400°F and form lentil mixture into 1-inch balls.
Step 8¶
Line a baking sheet with parchment paper and spray with olive oil. Bake for 15 to 20 minutes on the middle rack, turning halfway through.