Lentil “Meatballs”

Lentil “Meatballs”

raw material

12 servings

• 2 tablespoons olive oil, plus 1 teaspoon, divided
• 3 cloves garlic, finely chopped
• 1 shallot, chopped
• 1 ½ cup green lentils (300 g), cooked
• 1 egg
• 1 tablespoon tomato paste
• ¼ cup fresh Italian parsley (10 g), chopped
• ⅓ Cup grated Parmesan cheese (35 g)
• 1 tablespoon whole wheat breadcrumbs
• 1 ½ tbsp Italian seasoning
• Salt, to taste
• Pepper to taste

Nutrition information

View information

• Calories 97
• Fat 3g
• Carbohydrate 11g
• Fiber 1g
• Sugar 0g
• Protein 5g

Estimated based on a serving size.

Prepare

1. Preheat the oven to 375˚F (190˚C).
2. Heat a large saucepan over medium heat, then add 1 tablespoon of olive oil, shallots and garlic, and fry for 2-3 minutes, or until slightly golden brown, then remove from the heat.
3. In a food processor, add garlic and shallots, lentils, eggs, 1 teaspoon olive oil, tomato sauce, parsley, parmesan cheese, breadcrumbs, Italian seasoning, salt, pepper and beans, and mix until fully combined.
4. Transfer the mixture to a medium bowl.
5. Use a cookie dough spoon to scoop out the mixture ball, and then carefully form the ball.
6. Arrange on a baking sheet lined with parchment paper.
7. Bake for 10-15 minutes.
8. Remove the meatballs from the oven and let cool for 5-10 minutes.
9. Serve with pasta.
10. enjoy!