Lentill meatballs!!! I'm particularly excited with this recipe...It's been a while since I've started testing out different meatless meatballs recipes, and this one is definitly my favourite! In my modest opinion, way better than regular meatballs...
If you want to make this recipe gluten-free, just substitute the breadcrumbs for rolled oats...but this meatballs made with bread are the best! Absolutely stunning! And as usual, they are also super quick and easy to make!
Ingredients (to make ~12 meatballs):
1/2 cup lentils (green or brown)
1 small onion (~1/4 cup chopped onion)
2 garlic cloves
1/2 cup grated carrot (1 small carrot)
1/2 cup breadcrumbs
1 flax egg (1 tbsp ground flaxseeds + 3 tbsp water)
1 tbsp tomato paste
1 tsp oregano
1 tsp paprika
1/2 tsp salt
1/4 tsp pepper
1 tbsp olive oil - to fry the meatballs
Pasta (I used black beans spaghetti)
2 tbsp tomato sauce
Place a pan into medium heat. Add the lentils and cover with hot water. Let them cook for 15-20 minutes and then drain the remaining water.
In a small bowl mixture 1 tbsp of ground flaxseeds and 3 tbsp of water and set it apart for 10 minutes. Meanwhile chop the onion, the garlic and peel and grate the carrot.
If not using pre-made breadcrumbs, add a couple slices of bread to a food processor and pulse a few times. Than add the remaining ingredients (execept the olive oil) and pulse again until everything is combined.
Place a frying pan with the olive oil into high heat. Form little balls with the previous mixture and add them to the pan. Let them cook for about 2 minutes and then flip them, untill their golden brown on both sides.
Serve with pasta and tomato sauce! I also added some cherry tomatoes for extra freshness and some fresh oregano.