Vegetarian Lentil Meatballs in Lemon Pesto

• Vegetarian

• Produce

  • 1 cup Basil, leaves
  • 2 large clove Garlic
  • 1 Lemon, zest and juice
  • 2 cups Lentils, cooked
  • 2 tbsp Parsley
  • 1 pinch Thyme, Fresh Dried

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/2 tsp Fennel seed
  • 1 tsp Pepper
  • 1 1/2 tsp Sea salt

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/4 cup Pinenuts

• Bread & Baked Goods

  • 2/3 cup Breadcrumbs fresh or panko

• Dairy

  • 2 tbsp Parmesan, grated
  • 1/4 cup Parmesan cheese, fresh grated
  • 3/4 cup Ricotta

• Liquids

  • 2 tbsp Water to, thin

Found on ripandtan.jennikayne.com

Description

Ingredients

• 2 cups cooked lentils_kmq.push([trackClickOnOutboundLink,link_58b631066518d,Article link clicked,{Title:cooked lentils,Page:Vegetarian Lentil Meatballs in Lemon Pesto}]);
• 2 eggs_kmq.push([trackClickOnOutboundLink,link_58b631066524d,Article link clicked,{Title:eggs,Page:Vegetarian Lentil Meatballs in Lemon Pesto}]); lightly beaten
• 3/4 cup ricotta_kmq.push([trackClickOnOutboundLink,link_58b631066530b,Article link clicked,{Title:ricotta,Page:Vegetarian Lentil Meatballs in Lemon Pesto}]);
• 1/4 cup fresh grated parmesan cheese_kmq.push([trackClickOnOutboundLink,link_58b63106653ca,Article link clicked,{Title:fresh grated parmesan cheese,Page:Vegetarian Lentil Meatballs in Lemon Pesto}]);
• 1 large clove garlic_kmq.push([trackClickOnOutboundLink,link_58b6310665489,Article link clicked,{Title:garlic,Page:Vegetarian Lentil Meatballs in Lemon Pesto}]); minced
• 1/2 teaspoon fennel seed_kmq.push([trackClickOnOutboundLink,link_58b6310665546,Article link clicked,{Title:fennel seed,Page:Vegetarian Lentil Meatballs in Lemon Pesto}]); crushed
• 2 tablespoons parsley_kmq.push([trackClickOnOutboundLink,link_58b6310665604,Article link clicked,{Title:parsley,Page:Vegetarian Lentil Meatballs in Lemon Pesto}]); finely chopped
• 1 pinch fresh thyme_kmq.push([trackClickOnOutboundLink,link_58b63106656c2,Article link clicked,{Title:fresh thyme,Page:Vegetarian Lentil Meatballs in Lemon Pesto}]); or dried
• 1 teaspoon sea salt_kmq.push([trackClickOnOutboundLink,link_58b6310665787,Article link clicked,{Title:sea salt,Page:Vegetarian Lentil Meatballs in Lemon Pesto}]);
• 1 teaspoon pepper_kmq.push([trackClickOnOutboundLink,link_58b6310665844,Article link clicked,{Title:pepper,Page:Vegetarian Lentil Meatballs in Lemon Pesto}]);
• 2/3 cup breadcrumbs_kmq.push([trackClickOnOutboundLink,link_58b6310665901,Article link clicked,{Title:breadcrumbs,Page:Vegetarian Lentil Meatballs in Lemon Pesto}]); fresh or panko, preferably
• 1 clove garlic_kmq.push([trackClickOnOutboundLink,link_58b63106659bf,Article link clicked,{Title:garlic,Page:Vegetarian Lentil Meatballs in Lemon Pesto}]);
• 1/4 cup pinenuts_kmq.push([trackClickOnOutboundLink,link_58b6310665a7e,Article link clicked,{Title:pinenuts,Page:Vegetarian Lentil Meatballs in Lemon Pesto}]);
• 1 zest and juice lemon_kmq.push([trackClickOnOutboundLink,link_58b6310665b41,Article link clicked,{Title:lemon,Page:Vegetarian Lentil Meatballs in Lemon Pesto}]);
• 1/2 teaspoon sea salt_kmq.push([trackClickOnOutboundLink,link_58b6310665bff,Article link clicked,{Title:sea salt,Page:Vegetarian Lentil Meatballs in Lemon Pesto}]);
• 1 cup basil leaves_kmq.push([trackClickOnOutboundLink,link_58b6310665cbc,Article link clicked,{Title:basil leaves,Page:Vegetarian Lentil Meatballs in Lemon Pesto}]);
• 1/4-1/3 cup extra virgin olive oil_kmq.push([trackClickOnOutboundLink,link_58b6310665d7b,Article link clicked,{Title:extra virgin olive oil,Page:Vegetarian Lentil Meatballs in Lemon Pesto}]);
• 2 tablespoons grated parmesan_kmq.push([trackClickOnOutboundLink,link_58b6310665e3a,Article link clicked,{Title:grated parmesan,Page:Vegetarian Lentil Meatballs in Lemon Pesto}]);
• 2 tablespoons water_kmq.push([trackClickOnOutboundLink,link_58b6310665efe,Article link clicked,{Title:water,Page:Vegetarian Lentil Meatballs in Lemon Pesto}]); to thin

Directions

• In a food processor, pulverize the lentils into mush. Put them in a large mixing bowl.
• Add the beaten eggs, ricotta, parmesan, garlic, fennel seed, parlsey, thyme, salt and pepper and stir to mix well. Stir in the breadcrumbs and let the mix sit for 20 minutes.
• For the pesto sauce, put the garlic, nuts, lemon zest and juice and salt in a food processor or blender and run until smooth. Add in the basil leaves and olive oil until you get a smooth, sauce-like consistency. Add water, oil or lemon juice to thin as desired. Stir in the parmesan and set aside. The sauce will keep covered in the fridge for about a week.
• Preheat the oven to 400. Check the lentil mix by rolling a 1 round ball between your palms, it should hold together fairly well. If it seems pretty wet and it falling apart, stir in another Tbsp. or two of breadcrumbs until the ball with stay together.
• Line a baking sheet with parchment paper. Roll the mix into balls and line them up on a baking sheet (they dont need lots of space between, they wont spread). If you like a bit more of a crust, brush them with olive oil.
• Bake on the middle rack for 15-20 minutes until the tops are golden brown, gently turning the balls over halfway through baking. Remove to cool slightly.
• Serve with your favorite noodles, on a bed of sauteed greens, or simply on their own with a nice drizzle of the pesto sauce.