These aren’t exactly meatballs since they are lacking any kind of beef or poultry, but they are a delicious vegetarian alternative to the traditional comfort food.
During my month of being strictly pescetarian, I had some interesting cravings. The forbidden is always so desirable.
Red Lentil and Kale Meatballs
- 1/2 cup kale
- 1/2 small yellow onion
- 1 clove garlic, roughly chopped
- 1 Tbsp parmesan cheese
- 1 tsp olive oil
- preferred seasonings (I used red pepper flakes, curry, chili powder. You could go all Italian with basil, oregano, garlic powder, etc.)
- 1/2 cup panko
- 1 egg
- 1 cup cooked lentils (1/2 cup uncooked)
- palm full of flour* (optional)
- Preheat the oven to 375 degrees and begin by cooking 1/2 cup dry lentils according to package instructions.
- Chop kale, onion, garlic, cheese and olive oil in a food processor, and then add the mixture to mixing bowl.
- Add egg, panko, seasonings and cooked lentils (once slightly cooled) to the same mixing bowl and combine. Test time: If you can’t form compact balls, add a palm full of flour to the mixture.
- Form lentil balls from the mixture (makes about 9 golf ball-sized lentil balls). Arrange on a parchment-lined baking sheet. Bake for 15-20 minutes, turning half way through.
Serve with pasta, rice, tomato sauce… get creative!