LENTIL "MEATBALLS" RECIPE BY TASTY
Here's what you need: olive oil, garlic, shallot, green lentil, egg, tomato paste, fresh italian parsley, grated parmesan cheese, whole wheat breadcrumbs, italian seasoning, salt, pepper
Provided by Kahnita Wilkerson
Categories Dinner
Time 30m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 375˚F (190˚C).
- Heat a large skillet over medium heat then add 1 tablespoon of olive oil, shallot and garlic and sauté for 2-3 minutes, or until slightly golden brown then remove from heat.
- To a food processor, add the garlic and shallot, lentils, egg, 1 teaspoon of olive oil, tomato paste, parsley, Parmesan, bread crumbs, Italian seasonings, salt, and pepper and pulse, mixing until just combined.
- Transfer the mixture to a medium-sized bowl.
- Use a cookie dough scoop to scoop out balls of mixture then carefully form into balls.
- Arrange on a parchment paper-lined baking sheet.
- Bake for 10-15 minutes.
- Remove meatballs from oven and allow to cool for 5-10 minutes.
- Serve with spaghetti.
- Enjoy!
Nutrition Facts : Calories 97 calories, Carbohydrate 11 grams, Fat 3 grams, Fiber 1 gram, Protein 5 grams, Sugar 0 grams
EASY LENTIL MEATBALLS
Steps:
- Heat a large skillet over medium heat, preheat oven to 375 degrees F (190 C), and line a baking sheet with parchment paper (or more if increasing batch size).
- Once skillet is hot, add 1 Tbsp olive oil (amount as recipe is written // adjust if altering batch size), shallot and garlic. Sauté for 2-3 minutes, or until slightly golden brown (being careful not to burn), then remove from heat and turn off stove top.
- To a food processor, add flaxseed meal and water and let set for 2-3 minutes.
- Add cooked, cooled lentils, 1 tsp olive oil (as original recipe is written // adjust if altering batch size), sautéed garlic and shallot, Italian seasonings, parsley, tomato paste, vegan parmesan cheese, and a pinch each salt and pepper. Pulse, mixing until combined, but not puréed, leaving a little texture.
- Taste and adjust seasonings as needed, adding more salt and pepper or herbs for flavor, vegan 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 coconut or oat flour, or panko bread crumbs if not gluten free.
- Use a Tablespoon or cookie dough scoop (like this one), to scoop out rounded Tablespoon amounts of dough and carefully form into balls. The mixture is moldable, but fragile, so the best way to do this is to rest the dough in the palm of one hand, while using two fingers from the other hand to gently mold/form into a meatball. If it cracks, moisten your fingers with a little water to help reform/bind them. Repeat until all meatballs are formed - about 12 or 13.
- Roll/coat in vegan parmesan cheese (optional) and arrange on baking sheet.
- Heat the skillet from earlier over medium heat. Once hot, add 1 Tbsp olive oil and half of the meatballs (amounts as original recipe is written // adjust if altering batch size). Brown for 4-5 minutes, or until golden brown, shaking the pan or using a wooden spoon to roll the balls around to cook evenly on all sides.
- As they are done cooking, transfer to your prepared baking sheet and set in the preheated oven. Repeat process, adding remaining 1 Tbsp olive oil (amount as original recipe is written // adjust if altering batch size) to the skillet and sautéing remaining meatballs, then transfer to oven and bake for 10-15 minutes, while you prepare your carrot noodles, pasta and/or marinara sauce.
- Remove meatballs from oven and let cool slightly - they will firm up the longer they are cooled. Serve over carrot noodles or pasta with marinara sauce.
- Best when fresh, though leftovers keep in the freezer up to 1 month. Reheat in a 350 degree F (176 C) oven until warmed through.
Nutrition Facts : ServingSize 1 meatballs, Calories 87 kcal, Carbohydrate 7.3 g, Protein 3.4 g, Fat 5.3 g, SaturatedFat 0.8 g, Sodium 166 mg, Fiber 2.1 g, Sugar 0.6 g, UnsaturatedFat 4.21 g
OVEN FRIED LENTIL BALLS
These tasty "meatless meatballs" are great as an appetizer or main dish! From the Meatball Cookbook Bible....
Provided by loof751
Categories Lentil
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Rinse and drain the lentils. Chop the onion and the garlic.
- In a dry skillet, toast the pine nuts for 2-3 minutes or until browned.
- Put the lentils in a large saucepan, cover with the water, and add the salt. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes. Drain.
- Whisk the egg, tomato juice, and tomato paste in a mixing bowl. Add 1/2 cup breadcrumbs and the drained lentils and mix well.
- Heat the olive oil in a small skillet over medium-high heat. Add the chopped onions and garlic and saute for 3 minutes, until onion is soft. Add the coriander and cumin and cook, stirring constantly, for 1 minute. Add the onion mixture to the lentil mixture and stir well.
- Puree 1/2 cup of the toasted pine nuts and 1 cup of the lentil mixture in a food processor until smooth. Scrape the puree back into the remaining lentil mixture and add the remaining pine nuts and the black pepper. Mix well and season with salt if necessary. Refrigerate at least 30 minutes.
- Preheat the oven to 450 degrees. Cover a baking sheet with foil and spray with cooking spray.
- Put the remaining 1/2 cup bread crumbs in a shallow bowl. Form spoonfuls of the lentil mixture into 1 1/2 inch balls and roll in the breadcrumbs. Arrange the balls on the prepared cookie sheet. Spray the tops with cooking spray.
- Bake at 450 degrees for 12-15 minutes, until cooked through. Serve immediately.
OVEN-BRAISED LENTILS
Umbrian lentils are well-suited to absorb the earthy and salty flavors of this dish. Any type of small dried lentil can be substituted.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees. Heat oil in a Dutch oven or medium ovenproof pot over medium heat. Add vegetables and bacon, and cook until onion is soft and translucent, about 10 minutes. Add lentils, and cook, stirring, for 1 minute. Pour in stock to cover lentils. Bring to a boil. Cover, and transfer to oven. Braise until tender and thickened, about 1 hour. Season with salt and pepper, and drizzle with olive oil.
OVEN-FRIED VEGETABLES
Make and share this Oven-Fried Vegetables recipe from Food.com.
Provided by mielhollinger
Categories Vegetable
Time 31m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Spray a baking sheet with nonstick coating.
- Set aside.
- In a 9-inch pie plate stir together bread crumbs, Parmesan cheese, and paprika until well mixed.
- In a medium mixing bowl place the vegetable slices.
- Drizzle vegetables with salad dressing; toss until coated.
- Place the coated vegetables in a single layer on the prepared baking sheet.
- Bake vegetables in a 450 degree oven for 9-11 minutes or until golden brown.
DAAL PAKODA (FRIED LENTIL BALLS)
Make and share this Daal Pakoda (Fried Lentil Balls) recipe from Food.com.
Provided by Simple_cuisine
Categories Grains
Time 25m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Soak lentils for 2 hours in enough water and then grind to a paste.
- Mix in lentils,chopped cilantro ,onions,salt,green chillies,and chaat masala.
- Chaat Masala is a salty and sour mixed spices. This is optional.
- Dissolve chick pea flour in about 1/2 water making a thick paste.
- Mix the chick pea flour in the bowl along with the other ingredients.
- This batter should not be too think but thick enough to roll out small balls.
- If its too thin you can add more chick pea flour.
- Heat cooking oil in a pan and shallow fry or deep fry them until golden brown.
- Serve hot with any ketchup or Indian chutny.
Nutrition Facts : Calories 308.8, Fat 1.8, SaturatedFat 0.2, Sodium 17.2, Carbohydrate 52.9, Fiber 22, Sugar 5.7, Protein 20.8
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- Rinse the red lentils in a sieve under running water to remove any debris. Transfer them to a pot or pan along with 1 cup of vegetable broth. If using water add a little salt. Bring to a boil and let the lentils simmer with a lid for about 15 minutes or until they are soft and partially falling apart. There should be no broth or water being left after cooking!If too much water evaporates during cooking, you can add a little bit more.
- Meanwhile, heat a little oil in a skillet and add the onion, pepper, and garlic. Fry over medium heat for a few minutes, until the onion is translucent (not browned).
- Once the lentils are cooked, add them to a food processor together with the cooked veggies, spices, parsley, ground chia seeds, and flour. Pulse a couple of times until the mixture is combined. You want to leave some texture, so do not over-process it.
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