Lentil Meatballs w/ Lemon Pesto
Method:
Preheat the oven to 200°C (400°F). Pulse the cooked lentils in a food processor until they look like couscous. In a large bowl, whisk the eggs, ricotta, parmesan, grated garlic, crushed fennel seeds, parsley, salt and pepper. Stir in the panko and lentils, then chill while you make the pesto. Rinse the processor and pulse the garlic and pine nuts to chop. Add the lemon zest and juice and the basil and blend well. With the motor running, drizzle in the olive oil, a splash of water, the parmesan, salt, pepper and chili flakes. Taste and adjust. Line a rimmed baking sheet with parchment. Form the mixture into 2.5 cm balls, adding a little more panko if too wet. Brush with olive oil and bake 15-20 minutes, flipping halfway, until lightly browned. Serve with the pesto.
Ingredients:
- garlic 2 (cloves)
- pine nuts 0.25 (cups)
- lemon 1 (pieces)
- fresh basil 2 (cups)
- olive oil 80 (ml)
- parmesan cheese 0.25 (cups)
- chili flakes 1 (pinch)
- lentils 2 (cups)
- egg 2 (pieces)
- ricotta 0.75 (cups)
- parmesan cheese 0.25 (cups)
- garlic 2 (cloves)
- fennel seeds 1 (tsp)
- salt 0.5 (tsp)
- fresh parsley 0.25 (cups)
- black pepper 0.5 (tsp)
- bread crumbs 0.67 (cups)
