Lentil-Ricotta Meatballs

  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)

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