Lentil “No-Meat”balls

Ingredients

• 2 cups Water
• 1 teaspoon Salt
• 1 cup Dry Lentils
• 1 cup Quick Cooking Oats
• 2  Eggs
• 3 cloves Small Cloves Of Garlic, Finely Chopped
• 2 Tablespoons Parsley, Preferably Fresh
• 2 teaspoons Oregano
• 2 teaspoons Basil
• ½ teaspoons Salt
• ¼ Tablespoons Black Pepper
• ¼ cups Grated Parmesan Cheese
• ½ cups Italian Bread Crumbs
• Olive Oil, Enough To Cover The Bottom Of Your Frying Pan

Preparation Instructions

Add salt to water on a medium-sized saucepan. Bring water to a boil. Add lentils and simmer, covered, for 25-30 minutes or until lentils are soft and most of the water is evaporated. Remove from heat.

Partially mash lentils in a mixing bowl. Stir in oats.

Add eggs, garlic, and spices and mix to combine. Add cheese and bread crumbs and mix until you have a slightly sticky mixture that will stay together in a ball but not completely stick to your hands. Some of the ingredients may need to be adjusted to your liking (i.e. if too sticky, add some more bread crumbs). I did have to estimate for some of the measurements since this is a family recipe that doesn’t use measuring!

Once mixture is combined, roll it into balls in the size of your choosing. Pour a thin layer of olive oil into a large pan and allow it to heat over medium heat. Once oil is hot add in meatballs, turning often so they brown evenly. Once they are more of a toasty brown with a slight hardness on the surface, they are done. This should take about 15-20 minutes.

Allow meatballs to cool on a plate that you’ve lined with a paper towel (to remove excess grease). Enjoy in pasta or by themselves with a little salt! Delicious right out of the fridge as well!