Lentil Meatballs

These Lentil Meatballs are a flavorful, plant-based alternative to traditional meatballs, combining cooked lentils, herbs, and cheese. They're easy to make, can be baked or pan-fried, and work well in pasta dishes. A nutritious and satisfying option for everyone!

Course Main Course

Cuisine Italian

Keyword Black Pepper, Bread Crumbs, Eggs, Fennel Seed, Fresh Parsley, Fresh Thyme, Kosher Salt, Lentils, Parmesan Cheese, Ricotta

Dietary Need Vegetarian

Cooking Method Food Processor, Oven

Prep Time 9

Cook Time 20

Resting Time 20

Total Time 49

Servings

Calories 549kcal

Author Recipe Adapted From: Boston University Sargent Choice Nutrition Center

Equipment

Oven
Food Processor
Large Mixing Bowl
Baking Sheet

Ingredients

2 cups Lentils Cooked
2 Eggs Beaten
¾ cup Ricotta
¼ cup Parmesan Cheese Grated
½ teaspoon Fennel Seed Crushed
2 Tablespoon Fresh Parsley
½ teaspoon Thyme Dried
½ teaspoon Kosher Salt
½ teaspoon Black Pepper
⅔ cup Bread Crumbs

Instructions

Preheat the oven to 400℉.
In a food processor, pulverize the lentils into mush. Put them in a large mixing bowl.
Add the beaten eggs, ricotta, parmesan, garlic, fennel seed, parsley, thyme, salt and pepper and stir to mix well. Stir in the breadcrumbs and let the mixture sit for 20 minutes.
Check the lentil mix by rolling a 1” round ball between your palms; it should hold together fairly well. If it seems pretty wet and is falling apart, stir in another tablespoon or two of breadcrumbs until the mixture stays together when rolled into a ball.
Line a baking sheet with parchment paper. Roll the mixture into balls and line them up on a baking sheet (they don’t need a lot of space between, they won’t spread).
Bake on the middle rack for 15-20 minutes until the tops are golden brown, gently turning them over halfway through baking.

Nutrition