 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
This recipe comes from I haven't tried it. The recipe requires 2 hr chill time Every step of the way I kept getting pleasantly surprised while making these. The real moment of truth was when I simmered them in some marinara sauce. I was worried they would fall apart, but they stood up to a good soaking to my sheer delight. The recipe requires 2 hr chill time Ingredients:
2 cups cooked lentils, pureed |
2 large eggs, lightly beaten |
2/3 cup plain breadcrumbs |
1/2 cup fresh ricotta |
1/4 cup grated parmesan cheese |
1 1/2 teaspoons chopped parsley |
salt & freshly ground black pepper, to taste |
canola oil (for frying) |
marinara sauce (optional) |
Directions:
1. Add all ingredients to a deep bowl. Mix very well, using hands or a wooden spoon. Cover and refrigerate for two hours or overnight.
2. When ready to cook, shape mixture into 1 1/2-inch balls. Heat about 1/2-inch of oil in a nonstick skillet over medium flame. Add shaped meatballs and cook until browned all around, turning only once. Transfer to a paper towel-lined plate and let excess drain off. Add to simmering marinara sauce if serving immediately, or store in a tightly covered container up to three days.
|
|