Lentil Ricotta Meatballs
Ingredients
The lentils
-
1
cup
green lentils (picked over and rinsed)
-
2
cups
water
The meatballs
-
⅔
cup
whole-wheat bread crumbs
-
⅓
cup
parmesan cheese (freshly grated)
-
¼
cup
fresh basil (chopped)
-
2
cloves
garlic (minced)
-
2
teaspoons
lemon zest (from 1 lemon)
-
½
teaspoon
salt
-
to taste
pepper
-
15
ounces
ricotta cheese
-
2
large
eggs (beaten)
-
olive oil
for cooking
For serving
-
10
ounces
whole-grain pasta (cooked, dry weight listed)
-
1
cup
marinara sauce
Instructions
- Combine the lentils and water in a pot, bring to a boil, then simmer until tender.
- Drain the lentils and puree them in a food processor until smooth.
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a bowl, combine the pureed lentils with bread crumbs, parmesan, basil, garlic, lemon zest, salt, and pepper.
- Mix in the ricotta and beaten eggs until well combined.
- Form the mixture into 1-inch meatballs and place them on the baking sheet.
- Brush or spray the meatballs with olive oil and bake until golden brown, turning halfway through.
- Serve the meatballs over pasta with marinara sauce and extra parmesan if desired.
Nutrition Facts (estimated)
Servings
8
Calories
207
Total fat
3g
Total carbohydrates
50g
Total protein
9g
Sodium
437mg
Cholesterol
44mg
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