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Lentil Meatballs with Pesto

Lentils are mixed with traditional meatball ingredients like salty Parmesan, creamy ricotta and fresh garlic. Fennel adds a flavor punch and works well with the fresh thyme and parsley. Homemade pesto completes this dinner and everything is served over fresh arugula for added freshness.

Lentil Meatballs with Pesto

Print Grocery List Print Recipe
Serves: 4 Total Time: 1 hour

Ingredients

  • 2 cups cooked green or red lentils
  • 2 eggs, lightly beaten
  • ½ medium onion, finely diced
  • 3/4 cup ricotta
  • 1/4 cup fresh grated Parmesan cheese
  • 2 garlic cloves, minced
  • 1/2 teaspoon fennel seed, crushed
  • 2 tablespoons finely chopped fresh Italian-leaf parsley
  • 4 sprigs of fresh thyme, leaves only (or large pinch of dried thyme)
  • Salt and Pepper, to taste
  • 2/3 cup Panko (you can also use breadcrumbs)
  • Lemon Pesto Sauce
  • One clove garlic
  • 1/4 cup pinenuts (you can also use walnuts or almonds)
  • Juice of 1 lemon
  • Pinch of Salt
  • 1 Cup packed Basil leaves
  • 1/4 - 1/3 cup extra-virgin olive oil
  • 2 tablespoons grated Parmesan
  • 1 bag of Arugula

Instructions

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Notes

Recipe slightly adapted from Sprouted Kitchen

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