Lentil "Meatball" RECIPE!

LENTIL 'MEAT'BALLS

My sister gave me this recipe she used to make meatballs....only there was no meat involved!  You might be thinking can these really be that good?  YES!  I love them!  You can alter the recipe/seasoning to your taste.  The only thing I'd advise is not to use a blender to try and smash the lentils.  Go with a potato masher instead.  This is a perfect to make at the beginning of the week so you can have them all week :)

Comment below if you try the recipe!

 Ingredients

1⁄2 cup uncooked rice w 3/4 cup water

1 cup uncooked lentils  w 6 cups water

minced garlic

1/2 cup very finely minced onion

2 teaspoons dried oregano 

1⁄2 cup cheese (I use Daiya Mozzarella)

1 teaspoon salt  

1⁄2 teaspoon freshly ground black pepper  

1⁄4 cup unseasoned bread crumbs (I use gluten-free, they work great)

2 eggs, beaten lightly  

NOTE: Both the lentils and rice must be completely cooled before mixing together and shaping into balls; otherwise you’ll have a gooey, unworkable mess on your hands. You’ll need about an hour of advance prep time before the meatball assembly can commence. The balls can be assembled in advance and cooked when ready to serve.The recipe yields 26 to 30 meatballs, which make 6 to 8 ample servings. It is important to note that the balls are more delicate compared to their meaty counterparts, and care should be given when frying. 

Cook the rice: Bring 3⁄4 cup of the water to a boil, then add the rice. Return to a boil, lower the heat to a simmer, cover, and cook until the water is absorbed and the rice is tender, about 40 minutes. Off the heat, keep the rice covered for 5 minutes.  Measure out 1⁄2 cup of the cooked rice and transfer to a baking sheet or plate to cool completely. Refrigerate the remaining rice for another use. 

While the rice is cooking, prepare the lentils: Place the lentils in a large saucepan with 6 cups of the water. Over high heat, bring to a boil, then lower the heat to medium. Cook the lentils until tender, 30 to 35 minutes. Drain thoroughly so that the lentils are dry. Allow to cool completely.

Put the cooled lentils in a large bowl, and with a handheld potato masher, mash until the lentils are pasty and somewhat smooth. (You can also use a food processor, using the “pulse” button.) 

Add the cooled rice, 1⁄2  cup of onion, 2 teaspoons of oregano, cheese, salt, black pepper and bread crumbs. With a wooden spoon or rubber spatula, stir until well mixed. Gradually add the beaten eggs and stir; you've got enough when the mixture is both glossy and holds together.  

Using a 1⁄8-cup measure, shape into balls. They will be slightly sticky to the touch. Refrigerate for 20 minutes. 

Preheat the oven to 325°F. 

Over medium-high heat, heat 1⁄4 cup olive oil in a skillet until the oil shimmers. Gently lower the balls into the hot oil, cooking in batches and making sure not to crowd the pan, as they are somewhat delicate and benefit from space. Lower the heat to medium and pan fry on the first side for about 3 minutes. Turn (or gently nudge) to second side and cook for 2 to 3 minutes. 

Transfer the first batch to a baking sheet. Add more olive oil if necessary to the skillet for subsequent batches and cook in the same manner. Transfer the balls to the oven to finish cooking, about 5 minutes; the balls will still be somewhat soft to the touch but will have dried out a bit and will have a slightly crispy coating. 

ENJOY!