I found this recipe in a book called The Sprouted Kitchen by Sarah and Hugh Forte. They meatballs are really filling and although kind of bland*, they taste great with any sauce you top them with. The recipe in the book suggests serving them with pesto, which I did the first time I made them. That was delicious. Since I have eaten them many times with bbq sauce. I've even tried guacamole, and that's pretty good, too.
1 cup lentils, rinsed
2 cups water
2 eggs, lightly beatened
1 tablespoon olive oil
3/4 cup ricotta
1/4 freshly grated parmesan
2 garlic cloves, minced
1/2 teaspoon fennel seeds
Few pinches thyme
1 teaspoon salt
1 teaspoon pepper
2/3 cup bread crumbs
Put the lentils in a pot with the water and bring to a gentle boil over medium-high heat. Reduce the heat to a simmer and cook, uncovered, until the lentils are tender, 15-20 minutes. Drain and set aside to cool.
Transfer the lentils to a food processor and pulse until it forms a chunky puree. Transfer to a large mixing bowl and add the eggs, olive oil, ricotta, Parmesan, garlic, fennel seeds, thyme, salt and pepper. Stir to combine well. Stir in the bread crumbs and let sit at room temperature for 15 minutes.
Preheat the over to 400. Roll one inch balls together and place on the baking sheet. Bake for about 20 minutes, turning the balls over 1/2 way through.
*Mom couldn't finish when I served her these meatballs.
