Lentil Meatballs with Lemon Pesto

🥘 Ingredients

• lentils 2 cups
• eggs 2
• Ricotta ¾ cup
• Parmesan ¼ cup
• garlic 1 clove
• fennel seed ½ tsp
• parsley 2 Tbsp
• thyme 1 pinch
• salt 1 tsp
• pepper 1 tsp
• panko breadcrumbs 0.67 cup
• garlic 1 clove
• pine nuts ¼ cup
• lemon zest 1
• lemon juice 1
• salt ½ tsp
• basil 1 cup
• olive oil 0.33 cup
• water 2 Tbsp
• Parmesan 2 Tbsp

1. 1

   In a food processor , pulverize the cooked lentils into mush.
2. 2

   Put them in a mixing bowl , and add the lightly beaten eggs , Ricotta , grated Parmesan , minced 1 clove of garlic , minced fennel seed , chopped parsley , thyme , salt , and pepper .
3. 3

   Stir in panko breadcrumbs and let sit for 20 minutes .
4. 4

   For the pesto sauce, put 1 clove of garlic , pine nuts , lemon zest and lemon juice and 1/2 tsp of salt in a food processor. Add packed basil leaves and olive oil until you get a smooth, sauce-like consistency.
5. 5

   Add water , oil, or lemon juice to thin as desired.
6. 6

   Stir in 2 Tbsp of grated Parmesan and set aside.
7. 7

   Preheat the oven to 400°F and form lentil mixture into 1-inch balls.
8. 8

   Line a baking sheet with parchment paper and spray with olive oil. Bake for 15 to 20 minutes on the middle rack, turning halfway through.