In Jennie’s Kitchen

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www.InJenniesKitchen.com

 

Lentil Ricotta “Meatballs”

makes about 18

 

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 teaspoon chopped parsley

 

Salt and freshly ground pepper, to taste

 

Canola oil for frying

 

Marinara sauce, optional

 

Add all ingredients to a deep bowl. Mix very well, using hands or a wooden spoon. Cover and refrigerate for two hours or overnight.

 

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.

 

Jennie’s Lentil Ricotta “Meatballs” recipe was originally published at www.InJenniesKitchen.com

 

URL to article: http://www.injennieskitchen.com/2010/02/lentil-ricotta-meatballs.html   

 

Questions about this recipe? Email me.