Lentil Meatballs

Looking for a delicious and nutritious alternative to traditional meatballs? These lentil meatballs are packed with flavor and are the perfect meatless option for dinner tonight!

Ingredients:

• 1 cup cooked lentils
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1 egg, beaten
• Salt and pepper to taste

Instructions:

• Preheat the oven to 400°F and line a baking sheet with parchment paper.
• In a large mixing bowl, combine the cooked lentils, breadcrumbs, Parmesan cheese, parsley, garlic, egg, salt, and pepper.
• Mix until well combined, then shape the mixture into small meatballs.
• Place the meatballs onto the prepared baking sheet and bake for 20-25 minutes, or until golden brown and cooked through.

Nutrition Information:

• Serving size: 4 meatballs
• Calories: 200
• Protein: 10g
• Carbs: 25g
• Fat: 6g
• Fiber: 5g

Popular questions:

• Q: Can I use canned lentils instead of cooked lentils?
• A: Yes, you can use canned lentils. Just make sure to drain and rinse them before using.
• Q: Can I substitute the Parmesan cheese with another type of cheese?
• A: Yes, you can use any type of cheese you prefer for a different flavor profile.
• Q: Can I freeze these lentil meatballs for later use?
• A: Yes, you can freeze the cooked meatballs and reheat them when ready to eat.

Helpful tips:

• Add some minced onions or bell peppers for extra flavor.
• Try adding Italian seasoning or smoked paprika for a different twist.
• Top the meatballs with marinara sauce and serve over spaghetti for a classic dish.

Expert Secrets:

• Make sure to cook the lentils until they are tender but not mushy.
• Allow the mixture to chill in the fridge for 30 minutes before shaping into meatballs for better texture.
• For a gluten-free option, use gluten-free breadcrumbs or almond flour instead.