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 1/2 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.