Go Back Email Link
–+ servings

Lentil Meatballs

Nicole Spiridakis
These hearty, vegetarian lentil meatballs puree cooked lentils with ricotta cheese, Italian herbs, pine nuts, and plenty of garlic.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner
Cuisine American
Servings 20 meatballs
Calories 67 kcal

Ingredients
  

  • 2 cups cooked lentils
  • ¼ cup pine nuts, lightly toasted
  • 1 tablespoon tomato paste
  • 2 eggs, lightly beaten
  • ¾ cup ricotta cheese
  • ¼ cup grated Parmesan cheese
  • 3 cloves garlic minced
  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
  • 1 teaspoon fine sea salt
  • 1 teaspoon black pepper
  • ⅔ cup breadcrumbs

Instructions
 

  • In a food processor, puree the lentils, pine nuts and tomato paste into mush. Put mixture in a large mixing bowl.
  • Add the beaten eggs, ricotta, parmesan, garlic, thyme, oregano, salt and pepper and stir to mix well. Stir in the breadcrumbs and let the mix sit for 20 minutes or more.
  • Preheat the oven to 400℉. Check the lentil mix by rolling a 1″ round ball between your palms; it should hold together fairly well but if not, stir in another tbsp. or two of breadcrumbs until the ball sticks together.
  • Line a baking sheet with parchment paper. Roll the mix into balls and line them up on a baking sheet (they don’t need lots of space between, they won’t spread). If you like a bit more of a crust, brush with olive oil.
  • Bake on the middle rack for 15-20 minutes until the tops are golden brown, gently turning the balls over halfway through baking.

Nutrition

Calories: 67kcalCarbohydrates: 8gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 22mgSodium: 185mgPotassium: 111mgFiber: 2gSugar: 1gVitamin A: 98IUVitamin C: 1mgCalcium: 49mgIron: 1mg
Did you make this recipe?Let me know in the comments how it went!