31 Oct Lentil Meat Ball Recipe
Are you craving a meat textured protein alternative that doesn’t involve tofu? If you answered yes, then you’ll love this fall inspired recipe. It’s hearty and filling but no meat is involved. This lentil meatball recipe will help you add more fiber, protein, and vitamins into your diet, and it’s delicious too!
I first got the idea to create these meatballs when I began craving beef but knew that I didn’t want to actually eat beef or chicken. I was craving that meaty texture but I didn’t really want to eat meat. Meat can be very heavy and tends to slow down my digestion. So, these non-meat meatballs are just what the nutritionist ordered.
What You’ll Need
1 cup of dry lentils
Liquid broth of your choice (I really like this beef pho broth)
1 Egg White
Blender or Food Processor
In a medium sized pot add two and a half cups of water and the liquid broth of your choice. Add dry lentils, cover pot and bring to boil. Cook for 20-30 minutes or until lentils are tender. Drain any excess water and let cool. Once cool, put half the lentils in a blender and pulse until blended into a chunky mixture.
Pre-heat oven to 350 degrees. In a small bowl add one egg white, the blended lentils, and the remainder of the cooked lentils. Mix this mixture until thoroughly coated with egg white. With your hands (yes, your hands) form balls with the mixture and place on a greased cookie sheet pan. Bake until the balls turn firm and browned on the bottom, about 15 minutes.
Once the meatball are cooked, you can marinate them in your favorite sauce. They will have some flavor from the broth, but a marinade will make them so much more flavorful. I use the korean beef bbq marinade from this recipe. It’s perfect and so flavorful. I’ve made this dish for lunch 3 weeks in a row because I crave it so much.
Try roasting your favorite fall vegetables. I like sweet potatoes, kale, and carrots salted and peppered.
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