Meatless Meatballs

Meatballs are a wonderfully versatile creation, the comfort food of a Sunday Supper turned chic appetizer to handy snack, pizza topping or sandwich. Lentils are the base for this meatless meatball. Made with just a few ingredients from your SimplyCooking® Pantry, this simple everyday recipe lends itself to many imaginative uses.  

meatless meatballs

1/3 cup breadcrumbs

3 Tbsp. milk of choice

1/2 cup lentils

1 cup water

1 egg

1/2 cup cottage cheese, or ricotta

1 clove garlic, minced

2 Tbsp. minced parsley

1/2 tsp. dried Italian Seasoning (or oregano or thyme)

1/2 tsp. salt (Celtic Sea Salt preferred)

1/2 tsp. freshly ground black pepper

a little lemon zest

3 Tbsp. oil (grapeseed or olive oil), divided

Preheat oven to 400 °F.  Line a rimmed baking sheet with parchment paper.

Soak the breadcrumbs in milk as the lentils cook.  Rinse the lentils very well.  Place them in a small saucepan with 1 cup water.  Bring to a boil, reduce the heat and cook, uncovered, 15 minutes or until tender, but not mushy.   Remove from heat and cool 5 minutes.  Drain if necessary.

Place the cooked lentils and soaked breadcrumbs in a food processor bowl and process until a paste forms.  Remove this mixture to a medium sized bowl and add the remaining ingredients. Stir and mash with a large spoon until all the cottage cheese is fully incorporated.

Roll into balls no larger than 1" in diameter and place on the lined baking sheet.  Brush with 2 Tbsp. oil.  Bake 12 minutes.  Remove the sheet and turn the meatballs, gently and very quickly reforming to a  ball shape with your fingertips as you turn them to the browned side up.  Brush with the remaining 1 Tbsp. of oil and return to the oven.  Bake 8 minutes more. Serve. Makes 24 - 28 meatless meatballs.