LENTIL "MEATBALLS" RECIPE BY TASTY
Here's what you need: olive oil, garlic, shallot, green lentil, egg, tomato paste, fresh italian parsley, grated parmesan cheese, whole wheat breadcrumbs, italian seasoning, salt, pepper
Provided by Kahnita Wilkerson
Categories Dinner
Time 30m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 375˚F (190˚C).
- Heat a large skillet over medium heat then add 1 tablespoon of olive oil, shallot and garlic and sauté for 2-3 minutes, or until slightly golden brown then remove from heat.
- To a food processor, add the garlic and shallot, lentils, egg, 1 teaspoon of olive oil, tomato paste, parsley, Parmesan, bread crumbs, Italian seasonings, salt, and pepper and pulse, mixing until just combined.
- Transfer the mixture to a medium-sized bowl.
- Use a cookie dough scoop to scoop out balls of mixture then carefully form into balls.
- Arrange on a parchment paper-lined baking sheet.
- Bake for 10-15 minutes.
- Remove meatballs from oven and allow to cool for 5-10 minutes.
- Serve with spaghetti.
- Enjoy!
Nutrition Facts : Calories 97 calories, Carbohydrate 11 grams, Fat 3 grams, Fiber 1 gram, Protein 5 grams, Sugar 0 grams
EASY LENTIL MEATBALLS
Steps:
- Heat a large skillet over medium heat, preheat oven to 375 degrees F (190 C), and line a baking sheet with parchment paper (or more if increasing batch size).
- Once skillet is hot, add 1 Tbsp olive oil (amount as recipe is written // adjust if altering batch size), shallot and garlic. Sauté for 2-3 minutes, or until slightly golden brown (being careful not to burn), then remove from heat and turn off stove top.
- To a food processor, add flaxseed meal and water and let set for 2-3 minutes.
- Add cooked, cooled lentils, 1 tsp olive oil (as original recipe is written // adjust if altering batch size), sautéed garlic and shallot, Italian seasonings, parsley, tomato paste, vegan parmesan cheese, and a pinch each salt and pepper. Pulse, mixing until combined, but not puréed, leaving a little texture.
- Taste and adjust seasonings as needed, adding more salt and pepper or herbs for flavor, vegan parmesan for cheesiness and to dry out, or more olive oil to moisten. The texture should be dough-like. If the mixture is still too wet, add coconut or oat flour, or panko bread crumbs if not gluten free.
- Use a Tablespoon or cookie dough scoop (like this one), to scoop out rounded Tablespoon amounts of dough and carefully form into balls. The mixture is moldable, but fragile, so the best way to do this is to rest the dough in the palm of one hand, while using two fingers from the other hand to gently mold/form into a meatball. If it cracks, moisten your fingers with a little water to help reform/bind them. Repeat until all meatballs are formed - about 12 or 13.
- Roll/coat in vegan parmesan cheese (optional) and arrange on baking sheet.
- Heat the skillet from earlier over medium heat. Once hot, add 1 Tbsp olive oil and half of the meatballs (amounts as original recipe is written // adjust if altering batch size). Brown for 4-5 minutes, or until golden brown, shaking the pan or using a wooden spoon to roll the balls around to cook evenly on all sides.
- As they are done cooking, transfer to your prepared baking sheet and set in the preheated oven. Repeat process, adding remaining 1 Tbsp olive oil (amount as original recipe is written // adjust if altering batch size) to the skillet and sautéing remaining meatballs, then transfer to oven and bake for 10-15 minutes, while you prepare your carrot noodles, pasta and/or marinara sauce.
- Remove meatballs from oven and let cool slightly - they will firm up the longer they are cooled. Serve over carrot noodles or pasta with marinara sauce.
- Best when fresh, though leftovers keep in the freezer up to 1 month. Reheat in a 350 degree F (176 C) oven until warmed through.
Nutrition Facts : ServingSize 1 meatballs, Calories 87 kcal, Carbohydrate 7.3 g, Protein 3.4 g, Fat 5.3 g, SaturatedFat 0.8 g, Sodium 166 mg, Fiber 2.1 g, Sugar 0.6 g, UnsaturatedFat 4.21 g
LENTIL-MUSHROOM MEATBALLS
These uber savory meatballs are packed with tons of ingredients with glutamate-the compound responsible for umami. Lentils, onions, garlic, tomato paste, soy sauce and nutritional yeast all play their part in making these vegan meatballs taste meaty. Plus they are full of protein and fiber.
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 6 servings
Number Of Ingredients 18
Steps:
- For the sauce: Put the oil and garlic in a medium saucepan over medium heat. Swirl until the garlic is just lightly browned and fragrant, about 4 minutes. Add the tomatoes and 1/2 cup water. Bring to a high simmer, then reduce the heat to medium-low. Add the torn basil leaves and 2 teaspoons salt and simmer, uncovered, until thickened, 20 to 25 minutes.
- For the meatballs: Meanwhile, preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and brush with oil.
- Bring a medium saucepan of water to a boil, then add the wheat berries and boil until plump and tender, about 30 minutes. Drain and set aside.
- Put the lentils in a medium saucepan with 2 1/2 cups water. Bring to a boil, then reduce heat to low and simmer, uncovered, until almost all of the water has evaporated and the lentils are soft, about 15 minutes. Remove from the heat, drain and let cool slightly.
- Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the onion, mushrooms, garlic, 1 teaspoon salt and a few grinds of pepper and cook, stirring until soft and lightly browned, about 6 minutes. Add the tomato paste, soy sauce, vinegar and nutritional yeast and cook, stirring, until the liquid has evaporated and is slightly dry, about 2 more minutes. Let cool slightly. Clean out the skillet.
- Transfer the onion-mushroom mixture to a food processor. Add the cooked lentils, wheat berries and parsley leaves. Pulse until the mixture is combined and crumbly but not mushy.
- Put the torn bread into a large bowl and cover with 1/4 cup of water. Let sit at least 5 minutes to soften. Using a fork, mash the soaked bread into a paste. Add the lentil mixture to the bowl with the mashed bread and mix by hand until fully incorporated. The mixture should hold its shape when squeezed gently.
- Shape the mixture by hand into 18 golf-ball sized meatballs. Place about 1 inch apart on the prepared baking sheet. Bake until the meatballs are golden brown on the outside and don't crumble when gently pressed, 25 to 30 minutes.
- To serve, pour the sauce into a shallow serving bowl. Put the hot meatballs on top of the sauce and garnish with parsley.
MERCIMEK KOFTESI (LENTIL BALLS)
Provided by Joan Nathan
Categories dinner, appetizer
Time 1h
Yield About 40 lentil balls, 8 to 10 appetizer servings
Number Of Ingredients 13
Steps:
- In a small saucepan, combine the lentils, 1/2 teaspoon salt and 4 cups of water. Bring to a boil and then simmer uncovered over low heat, stirring occasionally, until the lentils are soft and have absorbed most of the water, about 10 minutes. Stir in the bulgur and remove from the heat. Cover and set aside until the bulgur is very soft, 15 to 20 minutes.
- In a small skillet over low heat, heat the oil and add the onion, sautéing until soft, about 3 minutes. Add the tomato and pepper pastes and mix well. Remove from the heat and cool. Add cumin, crushed red pepper and black pepper. Season with salt to taste.
- Add the onion mixture to the lentil mixture and toss to mix. Add the scallions and parsley, mixing gently. Line a platter or individual serving plates with lettuce leaves. With dampened hands, form the lentil mixture into oval walnut-size balls, placing them on top of the lettuce. Serve immediately, or cover lightly and refrigerate up to one hour.
Nutrition Facts : @context http, Calories 73, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 3 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 53 milligrams, Sugar 0 grams
VEGETARIAN LENTIL AND MUSHROOM MEATBALLS
Hearty vegetarian "meatballs" with just the right amount of spice. Serve with ample marinara sauce or pesto, on their own or on a bed of pasta. These make great leftovers (they taste even better a few hours later).
Provided by Cookie and Kate
Categories Main
Time 1h20m
Yield 4
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Combine lentils, bay leaf, and vegetable broth/water in a medium saucepan. Bring to a boil, then reduce heat to low and simmer for 10 minutes. (Don't worry, you want the lentils to be a little undercooked.) Remove from heat, drain and let cool for a few minutes. Discard the bay leaf.
- In a food processor, combine the mushrooms, oats, lentils, parsley and spices (oregano, red pepper flakes, thyme and tarragon). Pulse/blend until the mixture is pretty well pulverized but not mush (see photos).
- In a large skillet over medium heat, warm the olive oil, then add the chopped onion and a pinch of salt. Cook, stirring often, until onions are translucent and turning golden at the edges, about 5 minutes. Add the garlic and cook, stirring, for about 30 seconds. Stir in lentil-mushroom mixture and cook until browned, about 5 minutes, stirring constantly.
- Add red wine and soy sauce to skillet. Continue to cook, stirring constantly, until liquid has been absorbed. Remove from heat and, if you're using a pan that retains heat like cast iron, transfer the mixture to a heat-safe bowl. Season with salt and pepper to taste. Allow the mixture to cool until it is comfortable to handle.
- In a small bowl, whisk together two eggs, then thoroughly mix the eggs into the lentil and mushroom mixture. Use your hands to scoop up one small handful of the mixture at a time, shaping it into a golf-ball sized ball (about 1 1/2-inch diameter). Place each "meatball" onto the baking sheet, leaving an inch of space around each one (you should end up with 15 or more meatballs). Bake for 35 minutes, or until golden brown.
Nutrition Facts : Calories 380 calories, Sugar 4 g, Sodium 497 mg, Fat 11.5 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 51.5 g, Fiber 8.6 g, Protein 20.5 g, Cholesterol 93 mg
LENTIL BALLS
This is a delicious appetizer known and loved by all in Turkey. It's also one of my American husband's favorites. It is nutritious too! You can serve them in lettuce leaves.
Provided by aycan
Categories Appetizers and Snacks Beans and Peas
Time 45m
Yield 7
Number Of Ingredients 11
Steps:
- Combine water and red lentils in a saucepan; bring to a boil. Reduce heat and simmer until water is absorbed, about 10 minutes. Stir in bulgur and remove saucepan from heat. Cover and let stand until bulgur absorbs the residual moisture, about 5 minutes.
- Heat olive oil in a skillet over medium heat. Cook and stir spring onions until softened, 3 to 5 minutes. Stir in tomato paste; cook for 2 to 3 minutes.
- Combine red lentil mixture and onion mixture in a large bowl. Add parsley, lemon juice, red pepper flakes, cumin, and salt; knead by hand until evenly distributed.
- Shape mixture into small logs or round balls and arrange on a plate. Cover with plastic wrap to prevent the tops from drying out before serving.
Nutrition Facts : Calories 207.8 calories, Carbohydrate 29.2 g, Fat 6.8 g, Fiber 7.5 g, Protein 9.6 g, SaturatedFat 0.9 g, Sodium 372.4 mg, Sugar 1.5 g
OVEN FRIED LENTIL BALLS
These tasty "meatless meatballs" are great as an appetizer or main dish! From the Meatball Cookbook Bible....
Provided by loof751
Categories Lentil
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Rinse and drain the lentils. Chop the onion and the garlic.
- In a dry skillet, toast the pine nuts for 2-3 minutes or until browned.
- Put the lentils in a large saucepan, cover with the water, and add the salt. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes. Drain.
- Whisk the egg, tomato juice, and tomato paste in a mixing bowl. Add 1/2 cup breadcrumbs and the drained lentils and mix well.
- Heat the olive oil in a small skillet over medium-high heat. Add the chopped onions and garlic and saute for 3 minutes, until onion is soft. Add the coriander and cumin and cook, stirring constantly, for 1 minute. Add the onion mixture to the lentil mixture and stir well.
- Puree 1/2 cup of the toasted pine nuts and 1 cup of the lentil mixture in a food processor until smooth. Scrape the puree back into the remaining lentil mixture and add the remaining pine nuts and the black pepper. Mix well and season with salt if necessary. Refrigerate at least 30 minutes.
- Preheat the oven to 450 degrees. Cover a baking sheet with foil and spray with cooking spray.
- Put the remaining 1/2 cup bread crumbs in a shallow bowl. Form spoonfuls of the lentil mixture into 1 1/2 inch balls and roll in the breadcrumbs. Arrange the balls on the prepared cookie sheet. Spray the tops with cooking spray.
- Bake at 450 degrees for 12-15 minutes, until cooked through. Serve immediately.
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- Rinse the lentils: Measure the lentils into a colander or strainer. Pick over and remove any shriveled lentils or small pieces of rock or other debris. Rinse well under cool water. Drain.
- Cook the lentils: Add the rinsed lentils to a medium saucepan with the vegetable broth. Bring to a rapid simmer over medium high, then reduce the heat to a very low simmer. There should be a few small bubbles, and the lentils should be barely moving. Let gently simmer for 20 to 30 minutes, until the lentils are tender. Keep an eye on them to ensure they do not dry out—you want the lentils to always be just barely covered with liquid. If the lentils are not yet tender but the liquid has been has been absorbed, add more water and continue to cook. Drain off any excess liquid and set aside.
- Meanwhile, heat the olive oil in a medium skillet over medium-low heat. Once hot, add the onion and cook until onion is translucent and lightly brown, 6 to 8 minutes. Stir in the carrots and cook for another 2 minutes, then stir in the garlic and cook until fragrant, about 1 additional minute.
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From turkishfoodie.com
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- First, wash the red lentils in a wire mesh strainer and rinse them well. Put them in a saucepan and add the 3 cups of water. Turn the heat to high and bring to a boil.
- Once the water boils, it will take 10 minutes for the lentils absorb most of the water and get meshed and fall apart. After the lentils are fully cooked, remove the saucepan from the heat. Make sure that there should be about 1/2 inch (1.5 cm) of water remains on top of the lentils. While the saucepan is still hot, add the fine bulgur and let the sauce pan cool aside.
- While the lentil and bulgur mixture is cool aside, heat the olive oil in another pan and add the finely chopped onions. Cook the onions about 3 minutes and then add tomato paste, red pepper paste, red pepper flakes, cumin, black pepper to the pan and cook the mix additional 2 minutes.
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- Take your mixture and add it to a large mixing bowl. Next the other half of your lentils, cooked rice, sea salt, garlic powder, basil, instant oats, breadcrumbs, parsley, cilantro, vegan worcestershire, bbq sauce, and liquid smoke. Mix together until fully combined.
- Start to form your lentil balls placing them in a bowl. (I use an ice cream scooper to scoop out mixture). Grab a large 15 inch cast iron pan (or whatever skillet you have on), add 1 tablespoon of olive oil over medium heat.
LENTIL MEATBALLS IN INDIAN CURRY SAUCE | VEGAN - BIANCA ...
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BAKED LENTIL BALLS WITH ZESTY BASMATI RICE RECIPE - VEGAN ...
From veganinthefreezer.com
5/5 (5)Total Time 40 minsCategory Main DishCalories 582 per serving
- Preheat the oven to 375ºF (190ºC, or gas mark 5), and line a baking sheet with parchment paper or a silicone baking mat.
- In a pot, bring the water and rice to a boil over medium heat. Cover with a lid, and adjust the heat to medium-low. Simmer for 20 minutes, or until the rice is tender.
- Combine lettuce, tomatoes, and red onions in a bowl, then divide it between 4 plates or containers. Then, divide the rice and lentil balls between each plate. Garnish with a lemon wedge and serve.
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- Add 2 garlic cloves and cook them until golden. Add the canned tomatoes, stir, and cook everything until the sauce thickens.
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- Finely chop onion and sweat over medium heat for 6 - 7 minutes until soft, add garlic and fennel seeds and cook for another 2 minutes.
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LENTIL ‘MEATBALLS’ RECIPE | GOOP
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Servings 4Category Beans & Legumes
- Heat the oven to 375 degrees F. Arrange cherry tomatoes in a baking dish and drizzle with olive oil. Season with sea salt and freshly ground pepper and place in oven. Keeping a close eye on them, cook for about 5 minutes until they’ve burst and melted, but not burned or dried out. Keep oven heated for the meatballs.
- Drizzle a pan with olive oil, place over medium high heat and add onion. Sauté for about a minute until translucent. Add the garlic and dried herbs and a pinch of salt and pepper, sautéing for about another minute or two until soft and fragrant. Turn off heat and set aside to cool.
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LENTIL BALLS IN SWEET AND SOUR SAUCE AND THE MAKE AHEAD ...
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Reviews 18Category Appetizer, EntreeCuisine Dairy Free, VeganTotal Time 50 mins
- Bring the 2 cups of water to a boil in a medium-size saucepan. Add the lentils. Bring back to a boil and cook until al dente, about 10 minutes.
CRISPY LENTIL BALLS RECIPE | GOOD FOOD
From goodfood.com.au
Servings 30Total Time 45 minsCategory Finger-Food
- Put the lentils in a saucepan and cover with water. Bring to the boil, then reduce the heat to low. Cover and simmer for 10 minutes, or until the lentils are tender. Drain and rinse well under cold water.
- Put half the lentils in a food processor or blender with the spring onion and garlic. Process for 10 seconds, or until the mixture is pulpy. Transfer to a large bowl and add the remaining lentils, cumin, breadcrumbs, cheese and zucchini. Stir until combined.
- Spread the polenta on a plate. Using your hands, roll level tablespoons of the lentil mixture into balls and toss lightly in the polenta.
- Heat about 5 cm (2 inches) of oil in a heavy-based frying pan. Gently lower the balls into the oil and cook in batches over medium-high heat for 1 minute, or until golden brown and crisp. Remove with tongs or a slotted spoon and drain on paper towels. Keep warm while cooking the remaining lentil balls. Serve hot, with chutney or yoghurt.
LENTIL BALLS SWEET AND SOUR SAUCE RECIPE - VEGAN IN THE ...
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- Cover and lower the heat to medium and cook al dente which is 10 minutes. Drain and cool the lentils.
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5/5 (1)Total Time 1 hr 50 minsCategory Main CourseCalories 372 per serving
- Combine the lentils and 2 quarts water in a medium stockpot and bring to a boil over high heat. Reduce the heat to low and simmer until the lentils are soft (but not falling apart), about 25 minutes. Drain the lentils and allow to cool.
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From somebodyfeedseb.com
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- First, prepare your lentil balls. Place drained and rinsed green lentils in a food processor and pulse to arrive at a rough paste.
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- Whilst the lentil balls are cooking, pre-heat a pot or a frying pan over medium-high heat. Add the olive oil and your garlic. Fry the garlic for about half a minute then add your tinned crushed tomatoes.
RED LENTIL BALLS - MERCIMEKLI KOFTE - TURKISH FOOD CHEF
From turkishfoodchef.com
Cuisine Mediterranean, TurkishTotal Time 50 minsCategory Appetizer, Main Course, Side Dish
- Wash and place your 2 cups of red lentils in a small saucepan. Add 4-5 cups of water (the water should exceed the red lentils height about three fingers) and then bring it to a boil. Take it off from the heat when all the water drawn and add your 1 cup of fine bulgur. Stir lentils and bulgur very well, put a lid on your saucepan and let the mixture rest for about 20 minutes.
- While resting your mixture, warm your 5 tbsp. of olive oil in a pan, add your finely chopped onions and stir frequently until the onions get soft. Add your 1 tbsp. pepper paste and 1 tbsp. tomato paste to your pan and keep frequently stirring for about 5 minutes. Add your seasoning (salt, black pepper, red pepper, cumin, dried mint, dried basil) according to you palate and take it off from the heat. Let it cool for about 15 minutes.
- Bring all the mixtures together in a big bowl and knead them with your hands (like kneading a dough) for about 10 minutes. Finally add your limon juice, green onions and parsley to your mixture and knead 3-5 more minutes.
- Take wallnut size of pieces from your red lentil balls and squeeze them in your and to make your serving plate.
VEGAN LENTIL MEATBALLS - A SAUCY KITCHEN
From asaucykitchen.com
4.5/5 (76)Category MainsCuisine ItalianTotal Time 35 mins
- Add 1 teaspoon olive oil to a large skillet over a medium heat. Once warm add the diced onion and saute about 5 minutes to soften. Add the garlic and cook an additional minute until fragrant. Remove from heat.
- Add the onions and garlic to a food processor along with the remaining ingredients. Pulse until a slightly sticky dough forms.
- Scoop out the mixture, 1 heaping tablespoon at a time and roll into little balls. Place on your lined baking sheet, leaving about 1 inch space in between each ball. You should end up with about 18-20 balls.
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4.4/5 (27)Total Time 1 hrCategory DinnerCalories 387 per serving
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