Lentil Veggie "Meatballs"
These vegetarian meatballs are made with brown lentils, vegetables, spices, breadcrumbs, egg and parmesan cheese
Ingredients
- 1 cup brown lentils dry
- 2 cups water
- 1 carrot peeled, minced
- 1/2 white onion diced
- 2 garlic cloves minced
- 1/3 cup grated Parmesan
- 3/4 cup Italian style bread crumbs
- 2 large eggs
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon fresh basil chopped
- 1 teaspoon salt
Instructions
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Preheat oven to 350 degrees F.
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Combine lentils and 2 cups of water in sauce pan. Bring to a boil. Once boiling, lower heat, cover, and simmer for 30-35 minutes or until all the water is absorbed.
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Once the lentils are cooked, set them aside to cool.
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Place cooked lentils, carrots, onions, garlic, Parmesan, bread crumbs, eggs, parsley, oregano, basil, and salt in a large bowl. Mix well with a large spoon or spatula
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Roll lentil mixture into balls (a little bigger than a golf ball). Spray a baking sheet with cooking spray or cover it with olive oil (either will work). Place meatballs on baking sheet, a few inches apart. Drizzle each meatball with olive oil.
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Place balls in the oven, and cook on one side for 10-12 minutes. Then, turn each ball and cook for another 10-12 minutes. Each side should be golden brown with a delicious crust.
Recipe Notes
*These “meatballs” can be frozen with or without sauce. Just pop them in the microwave when ready to eat!