Recipes For 2011

Lentil Ricotta Balls

Meatballs/images/300/Lentilballs.jpg

Actually, they are meatless!

  • 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. Do not skip this step!

When ready to cook, shape mixture into 1 1/2 inch balls. Heat about 1/2 inch of the canola oil in a nonstick skillet over medium heat. Add the meatballs and cooked until browned on all sides, turning only once. Transfer to a paper towel-lined plate and let any extra oil drain off. Add to simmering marina if serving. Serve immediately, or store the lentil meatballs UN SAUCED in a tightly covered container up to three days.