Red Lentil Meatballs2012-12-03
- Yield : 24 Meatballs
- Servings : 4-6
- Prep Time : 40m
- Cook Time : 20m
- Ready In : 60m
Meatballs always make spaghetti better. A lot of the veggie meatballs at the store contain egg or some other type of dairy. These Red Lentil Meatballs contain no dairy, and no oil. They stick together great with bread crumbs. I like to eat them with pasta, or make a meatball sub with them. Either way, they are pretty tasty. Enjoy!
Estimated Cost Per Serving $.45 – .68
- 1 Cup of Red Lentils
- 2 Cloves of Garlic
- 1/2 Small Onion
- 2 Cups of Chopped Mushrooms
- 1 Teaspoon of Dried Basil
- 3 Kale Stalks
- 1 Cup of Bread Crumbs
Rinse red lentils, and bring two cups of water to a boil.
Once water is boiling, add lentils lower heat and cover. Cook lentils for 15 - 20 minutes, or until water is absorbed and lentils are soft.
Remove lentils from heat and let cool.
Add chopped mushrooms and basil to a non stick pan and cook until mushrooms lose their juices.
Let mushrooms cool.
Add kale, onion, garlic, mushrooms and lentils to a food processor. Pulse on low until all items are mixed through.
Transfer mix into a bowl, add bread crumbs slowly. You only need enough to get the mixture sticky enough to form balls.
Place mixture in refrigerator for 10 minutes.
While mixture is cooling, pre heat oven to 425f.
Remove mixture from refrigerator and form meatballs. You want them to be about 1 - 2 inches.
Place on a baking sheet, place in oven and cook for 10 minutes. After 10 minutes, flip and cook for 5 more minutes.
Serve and enjoy!
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