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Lentil Meatballs with Lemon Pesto

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.

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