Lentil-Ricotta Meatballs

• 2 cups Prepared Or Canned Lentils, Pureed
• 23 cups Plain Breadcrumbs
• 2 whole Large Eggs, Lightly Beaten
• 1/2 cups Fresh Ricotta, Well-drained
• 1/4 cups Freshly Grated Parmesan Cheese
• 1- 1/2 teaspoon Fresh Chopped Italian (Flat-leaf) Parsley
• Canola Oil, For Frying
• Marinara Sauce, Optional

1. Add all ingredients to a deep bowl.
2. Mix very well, using hands or a wooden spoon.
3. Cover and refrigerate for two hours or overnight.
4. When ready to cook, shape mixture into 1 1/2-inch balls.
5. Heat about 1/2-inch of oil in a nonstick skillet over medium flame.
6. Add shaped meatballs and cook until browned all around, turning only once.
7. Transfer to a paper-towel-lined plate and let the excess drain off.
8. Add to simmering marinara sauce if serving immediately, or store in a tightly covered container for up to three days.
9. Note: if youre pressed for time or simply dont have prepared lentils readily available, youll need to boost the flavor.
10. While this isnt a tested tip, my guess is using seasoned breadcrumbs will help do the job.
11. My Parmesan skillet croutons make excellent seasoned breadcrumbsjust give them a whirl in your food processor or mini-chopper.

breadcrumbs, eggs, fresh ricotta, freshly grated parmesan cheese, italian, canola oil, marinara sauce

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/lentil-ricotta-e2809cmeatballse2809d/ (may not work)