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Ricotta Lentil "Meatballs" (with lemon and basil)

Inspired by The Sprouted Kitchen Cookbook, these Ricotta Lentil "Meatballs" with lemon and basil are the perfect solution if you're looking for a Meatless Monday meal. I love that this recipe makes a ton of meatballs from just a small amount of lentils, which means it's inexpensive to make. Add a side salad to complete this delicious meal!

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 8 (Serving Size = 3 meatballs)
Course: Dinner
Cuisine: American

Ingredients

For the lentils
  • 1 cup green lentils picked over and rinsed
  • 2 cups water
For the "meatballs"
  • 2/3 cup whole-wheat bread crumbs
  • 1/3 cup Parmesan Cheese freshly grated
  • 1/4 cup fresh basil chopped
  • 2 cloves garlic minced
  • 2 teaspoons lemon zest from 1 lemon
  • 1/2 teaspoon salt
  • pepper to taste
  • 15 ounces ricotta cheese
  • 2 eggs beaten
  • olive oil for cooking
For serving
  • 10 ounces whole-grain pasta cooked (dry weight listed)
  • 1 cup marinara sauce

Instructions

For the lentils
    Cup of Yum
  1. Combine the lentils and water in a small pot over medium-high heat. Bring to a boil then reduce to a simmer and cook, uncovered, until tender, about 18 to 20 minutes. Add extra water if necessary until the lentils are tender enough.
  2. Drain the lentils and transfer to a food processor. Process until smooth. 
For the "meatballs"
  1. Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
  2. Add the pureed lentils to a large bowl along with the bread crumbs, parmesan, basil, garlic, lemon zest, salt, and pepper. Stir until well combined then mix in the ricotta and eggs. Form into 1-inch "meatballs" and place in rows on the baking sheet (close together, if necessary).
  3. Brush or spray the "meatballs" with olive oil and cook until golden brown, turning them over halfway through, about 16 to 20 minutes total. Serve over whole-grain pasta with your favorite marinara sauce and extra parmesan for garnish (if desired).

Notes

  • We recommend organic ingredients when feasible.
  • Nutrition Facts Ricotta Lentil "Meatballs" (with lemon and basil) Amount Per Serving Calories 207 Calories from Fat 27 % Daily Value* Fat 3g5%Saturated Fat 1g6%Cholesterol 44mg15%Sodium 437mg19%Potassium 190mg5%Carbohydrates 50g17%Fiber 4g17%Sugar 2g2%Protein 9g18% Vitamin A 275IU6%Vitamin C 5.9mg7%Calcium 74mg7%Iron 2.9mg16% * Percent Daily Values are based on a 2000 calorie diet.
  • Calories 207
  • Calories from Fat 27
  • % Daily Value*
  • Fat 3g
  • 5%
  • Saturated Fat 1g
  • 6%
  • Cholesterol 44mg
  • 15%
  • Sodium 437mg
  • 19%
  • Potassium 190mg
  • 5%
  • Carbohydrates 50g
  • 17%
  • Fiber 4g
  • 17%
  • Sugar 2g
  • 2%
  • Protein 9g
  • 18%
  • Vitamin A 275IU
  • 6%
  • Vitamin C 5.9mg
  • 7%
  • Calcium 74mg
  • 7%
  • Iron 2.9mg
  • 16%