Lentil Veggie "Meatballs"
These vegetarian meatballs are made with brown lentils, vegetables, spices, breadcrumbs, egg and parmesan cheese
Servings 6 servings
Calories 191kcal
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
- Preheat oven to 350 degrees F.
- 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.
- Once the lentils are cooked, set them aside to cool.
- 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
- 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.
- 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.
Notes
*These “meatballs” can be frozen with or without sauce. Just pop them in the microwave when ready to eat!
Nutrition
Serving: 2meatballs | Calories: 191kcal | Carbohydrates: 26g | Protein: 13g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 67mg | Sodium: 709mg | Potassium: 354mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1865IU | Vitamin C: 3mg | Calcium: 120mg | Iron: 3mg