Editor-in-Chief & Publisher: MIR JAVED RAHMAN


Fuel For Body


Issue Date 15 - 21 July, 2017 at 2:00 PM

Lentil Meatballs


Lentil Meatballs
Ingredients

· 3tbsp + 1tsp olive oil, divided
· 1 onion, minced
· 3 cloves garlic, minced
· 1½ cups cooked + cooled green lentils (cooked in vegetable stock)
· 1½ tbsp dried Italian seasonings (dried basil + oregano)
· ¼ cup fresh parsley
· 1tbsp tomato paste
· 5-6tbsp parmesan cheese, plus more for coating
· Salt and black pepper to taste
· 1tbsp bread crumbs (optional)

For serving:
· Pasta
· Marinara sauce

Method
Heat a large skillet over medium heat, preheat oven to 190ºC and line a baking sheet with parchment paper. Once skillet is hot, add a tablespoon olive oil, onion and garlic. Sauté for a few minutes, or until slightly golden brown then remove from heat and turn off stove top. Add cooked, cooled lentils, a teaspoon of olive oil, sautéed garlic and onion, Italian seasonings, parsley, tomato paste, cheese and a pinch each of salt and pepper. Pulse, mixing until combined but not purèed, leaving a little texture. Taste and adjust seasonings as needed, adding more salt and pepper or herbs for flavour, parmesan for cheesiness and to dry out, or more olive oil to moisten. The texture should be dough-like. If the mixture is still too wet, add bread crumbs.
Carefully form the mixture into balls, about 12-13. Roll/coat in parmesan cheese (optional) and arrange on baking sheet. Heat the skillet from earlier over medium heat. Once hot, add a tablespoon of olive oil and half of the meatballs. Brown for a few minutes or until golden brown, shaking the pan or using a wooden spoon to roll the balls around to cook evenly on all sides then transfer to your prepared baking sheet and set in the preheated oven. Repeat the process with remaining olive oil meatballs then transfer to oven and bake for 10-15 minutes. Remove meatballs from oven and cool slightly. Serve over pasta with marinara sauce.





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