Lentil "Meatballs"

Serves 4 (Makes about 16 balls, 4 balls per serving)
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Ingredients
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3 tbsp olive oil + 1 tbsp for cooking
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3 cloves garlic, minced
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1 shallot, minced or 3 tbsp minced white onion
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1 1/2 cups cooked green lentils, cooked in vegetable stock (about 1/2 cup dried lentils)
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1/4 cup walnuts
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1/2 tbsp oregano
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1/2 tbsp thyme
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1/2 tsp rosemary
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1 large egg
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1 tbsp tomato paste
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Pinch of salt
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Pinch of pepper
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5 tbsp shredded parmesan cheese
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Directions
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In a pan, sauté shallot/onion and garlic in 1 tbsp of olive oil until slightly browned.
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Preheat oven to 375 degrees and line a baking sheet with parchment paper.
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In a food processor, add sautéed shallot/onion, garlic, cooked lentils, walnuts, herbs, egg, tomato past, salt, pepper and parmesan cheese. Pulse frequently until the mixture is dough-like but not pureed. Add olive oil if the mixture is too dry and adjust the herbs to taste.
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Using a tablespoon or melon baller, scoop mixture out and, with your fingers, gently form balls on the baking sheet.
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Cook for about 12- 15 minutes. Take the baking sheet out and cerfully turn balls over with a spoon. Cook for another 11-13 minutes.
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Serve meatballs over zucchini noodles or cauliflower rice and your choice of tomato sauce or pesto. Sprinkle with parmesan cheese.
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Nutrition
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For 4 balls:
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278 Cals, 11g C, 12g P, 18g F
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