Red lentil meatballs

Helena Radulovic Toffolon

Oct 24, 2021

4 min read

Red lentil meatballs

Delicious and Nutritious Red Lentil Meatballs

Delicious Lentil Meatballs: A Nutritious Delight

Indulge in the scrumptious experience of beautifully crafted meatballs made primarily from lentils, a fantastic source of plant-based protein. These light and airy meatballs are not only delightful in taste but also packed with nutrients, making them an excellent choice for anyone looking to incorporate more wholesome ingredients into their diet. The preparation process is straightforward, ensuring that you can whip up a batch in no time, perfect for a quick weeknight dinner or a satisfying meal prep option.

Ingredients

To create these delectable lentil meatballs, gather the following ingredients:

- **Lentils**: Choose from green, brown, or red lentils, as they all bring a unique flavor and texture to the dish.

- **Breadcrumbs**: Opt for whole grain or gluten-free breadcrumbs to add structure and a delightful crunch.

- **Onion and Garlic**: Finely chopped onion and minced garlic will enhance the flavor profile, adding depth and aroma.

- **Herbs and Spices**: Fresh herbs like parsley or basil, along with spices such as cumin, paprika, or chili powder, can elevate the taste and provide a fragrant aroma.

- **Egg or Flaxseed Meal**: Use an egg for binding, or substitute with flaxseed meal mixed with water for a vegan option.

- **Vegetable Broth**: A splash of vegetable broth can add moisture and enhance the overall flavor of the meatballs.

Preparation

1. **Cook the Lentils**: Start by rinsing the lentils thoroughly. Then, boil them in water or vegetable broth until tender, which typically takes about 15-20 minutes. Drain any excess liquid and let them cool slightly.

2. **Mix Ingredients**: In a large mixing bowl, combine the cooked lentils, breadcrumbs, finely chopped onion, minced garlic, herbs, and spices. If using an egg, beat it lightly and add it to the mixture. For a vegan alternative, combine one tablespoon of flaxseed meal with three tablespoons of water and let it sit until it becomes gelatinous before adding it to the mix.

3. **Form the Meatballs**: With clean hands, take small portions of the mixture and roll them into balls, roughly the size of a golf ball. Place them on a baking sheet lined with parchment paper.

4. **Bake or Pan-Fry**: For a healthier option, bake the meatballs in a preheated oven at 375°F (190°C) for about 20-25 minutes or until golden brown. Alternatively, you can pan-fry them in a skillet with a little olive oil until they are crispy on the outside and heated through.

Serving Suggestions

These lentil meatballs can be served in a variety of ways. Pair them with a rich marinara sauce over whole-grain pasta for a classic Italian dish, or place them in a warm pita with fresh vegetables and tahini sauce for a Mediterranean twist. They also make a great addition to salads or can be enjoyed on their own as a healthy snack.

Conclusion

With their delightful texture and rich flavor, these lentil meatballs are not only easy to prepare but also versatile and satisfying. They offer a fantastic way to explore plant-based cooking without compromising on taste or nutrition. Follow my recipe, and enjoy a meal that is both nourishing and delicious!

Ingredients: simple, total time:45 min, 2 persons

100 g couscous
1 large onion
2 cloves garlic
110 g peeled red lentils
1 tsp salt
250 ml cold water for lentils
4 tbsp EVO oil
1 tsp red ground pepper
3 Tablespoons tomato paste
chili pepper, finely chopped
1 Tbsp fresh parsley
1 tsp dry spice /Vegeta

meatballs-red-lentils-simpke-recipe — **Red lentil meatballs**

Preparation:

Take the lentils and rinse them well in a sieve.
When you have rinsed them well, put them in a pot with water to cook over moderate heat
(Pour water so that it is only 1 finger above the lentils.)
When the water starts to boil, add a little salt, cover the pot, and let it cook for 20 minutes.
When the lentils are cooked, remove the excess water and add the couscous and mix well until you get a combined mixture.
Cover the pot again and let it stand for 15 minutes.
Meanwhile, finely chop the garlic and parsley.
Put one tablespoon of oil in a pan and heat over moderate heat; add the onion and garlic and fry for about 1-2 minutes, then add the tomato paste and cook for about 10 minutes.
When done, add the lentil mixture, season with other spices and parsley, and mix well.
When the mixture is relatively combined, add 4 tablespoons of oil and chopped chili and stir once more.
Shape the meatballs with your hands and place them on a serving plate. Leave to stand in the fridge for 30 minutes.
With these meatballs, if you want, you can roll them in breadcrumbs and make tomato sauce, which goes great! For tomato meatball sauce, see here how to make it!