Easy Vegetarian Meatballs with Lentils and Quinoa (Gluten-Free)

Preheat oven to 400ºF.

In a large mixing bowl, whisk together eggs, tomato paste, olive oil, salt and paprika until combined.

In a food processor, pulse Manchego until fine crumbs form. Transfer to mixing bowl with egg mixture. Add parsley, garlic, and shallot to the food processor and pulse until finely chopped. Transfer to the mixing bowl.

Add lentils to the food processor and pulse until a coarse paste. Transfer to the mixing bowl along with the quinoa and hemp seeds. Fold meatball mixture together until combined.

With clean hands, form the quinoa-lentil mixture into 1-inch balls (you can use a tablespoon to portion) and arrange on 2 parchment-lined baking sheets ½ inch apart. You should get 2 dozen mini meatballs.

Bake for 25 minutes or until nicely browned. Serve over your favorite spaghetti and tomato sauce. Or even better, a simple romesco sauce!

Notes:
1. To cook the lentils, place 1 cup dried lentils in a medium lidded saucepan and cover with 2 inches water. Add a bay leaf and two garlic cloves (optional). Bring to a boil. Reduce heat to medium and simmer until tender, 15 minutes. Drain and rinse with cool water. Remove the aromatics, if using.
2. To cook the quinoa, combine 1 cup dried quinoa in a medium lidded saucepan with 1 cup water. Bring to a boil, cover, reduce heat to low and cook for 17 minutes, until all the liquid is absorbed. Set aside to cool. Then fluff with a fork.
3. If you don’t have a food processor, you can simply grate the cheese and mince everything by hand.