Lentil Ricotta Meatballs

• 2 cups cooked lentils, pureed
• 2 large eggs, lightly beaten
• 2/3 cup plain breadcrumbs
• 1/2 cup fresh ricotta
• 1/4 cup grated parmesan cheese
• 1 1/2 teaspoons chopped parsley
• salt & freshly ground black pepper, to taste
• canola oil (for frying)
• marinara sauce (optional)

1. Add all ingredients to a deep bowl. Mix very well, using hands or a wooden spoon. Cover and refrigerate for two hours or overnight.
2. When ready to cook, shape mixture into 1 1/2-inch balls. Heat about 1/2-inch of oil in a nonstick skillet over medium flame. Add shaped "meatballs" and cook until browned all around, turning only once. Transfer to a paper towel-lined plate and let excess drain off. Add to simmering marinara sauce if serving immediately, or store in a tightly covered container up to three days.

cooked lentils, eggs, breadcrumbs, fresh ricotta, parmesan cheese, parsley, salt, canola oil, marinara sauce

Taken from www.food.com/recipe/lentil-ricotta-meatballs-419641 (may not work)